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Ingredients
- 3 lbs yellow onions halved and sliced thin
- 1/4 cup olive oil divided
- 3/4 lb uncooked rigatoni pasta
- 3 Tbsp butter cubed
- 1/4 cup all purpose flour
- 1 cup milk
- 1 cup beef broth
- 10 oz (approx. 2-1/2 cups) Wisconsin Swiss cheese shredded and divided
- salt to taste
- pepper to taste
- 2 slices white bread torn into pieces
- 2 Tbsp fresh thyme leaves
Ingredients
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Instructions
- 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 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.
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