Caramelized Onion Pasta Gratin
halved and sliced thin
uncooked rigatoni pasta
all purpose flour
oz (approx. 2-1/2 cups)
Wisconsin Swiss cheese
shredded and divided
torn into pieces
fresh thyme leaves
In a Dutch oven, sauté onions in 2 tablespoons olive oil in batches over medium heat until tender, adding more oil if necessary.
Reduce heat to medium-low.
Cook sautéed onions for 20–25 minutes or until golden brown; stirring occasionally.
Remove onions from pan when desired color is reached; set aside.
Preheat oven to 350 degrees.
Cook pasta according to package directions until al dente; drain and set aside.
In Dutch oven, melt butter over medium-low heat.
Whisk in flour until smooth.
Gradually whisk in milk and beef broth.
Bring to a boil; cook and whisk for 2 minutes, or until thickened.
Reduce heat to low; gradually stir in 1 cup of Swiss cheese until melted.
Stir in reserved onions and pasta.
Remove from heat.
Season with salt and pepper to taste.
Spoon pasta mixture into a greased 13×9-inch baking dish.
Place bread, thyme, and remaining Swiss cheese in a food processor; cover and process until coarse crumbs.
Drizzle with remaining 2 tablespoons olive oil; toss to combine.
Sprinkle over pasta mixture.
Bake for 15–20 minutes, or until crumbs are golden brown.