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Caramelized Onion Pasta Gratin
Caramelized Onion Pasta Gratin
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.
Season with salt and pepper to taste.
Spoon pasta mixture into a greased 13x9-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.
Blackberry Apple Crumble with Mascarpone Yogurt
Blackberry Apple Crumble with Mascarpone Yogurt
Fruit: Preheat oven to 350 degrees. Mix together apples, blackberries, lemon, flour, and brown sugar.
Pour evenly into a rectangular 11x7-inch dish.
Crumble: Mix together flour, brown sugar, oats, coconut flakes, almonds, and cinnamon.
Incorporate butter last with a pastry cutter or by using your hands.
Bake for approx. 35 minutes or until golden brown and fruit mixture is bubbling.
Topping: Lightly mix together mascarpone and Greek yogurt.
Add honey, lemon juice, and lemon zest to taste.
Spoon a large dollop on top of warm crumble.
Preheat oven to 350 degrees.
Place bacon slices on baking sheet pan with sides (jelly roll pan), bake until lightly browned and starting to crisp, approx. 5–6 minutes.
In mixing bowl, mix brown sugar and maple syrup until smooth.
Using a pastry brush, brush hot bacon slices with mixture.
Return to oven for another 5–6 minutes, turning once and being careful not to burn sugar.
Remove to cooling rack and let cool.
Heat griddle or sauté pan over medium heat.
Butter one side of bread slices.
Spread other side with peanut butter.
Top each slice, peanut butter-side up, with 1 butterkäse slice and some banana slices.
Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown.
Heat chocolate sauce until warm.
Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas.
To serve, drizzle sandwiches with additional chocolate sauce.