French Onion Pasta Casserole
1 hour to prepare serves 8
10 oz. fettuccine noodles, broken into thirds, cooked and drained
2 cups cooked chicken, shredded
2 1/2 cups beef broth
2 large onions (5-6 cups), halved and thinly sliced
1/4 cup (1/2 stick) unsalted butter
1 tablespoon fresh thyme, minced
3 tablespoons all-purpose flour
2 cups swiss cheese, grated
1/2 tablespoon balsamic vinegar
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
1 cup panko or seasoned breadcrumbs
2 tablespoons unsalted butter, melted
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, melt butter and sauté onions for 6-8 minutes, or until softened. Season with thyme, garlic powder, salt and pepper.
Reduce heat to medium and cook, stirring frequently, until onions have darkened and caramelized. Add balsamic vinegar and cook for another 5 minutes.
Once caramelized, sprinkle flour over the onions and stir to incorporate. Cook for 2-3 minutes, or until flour has cooked, then stir in beef broth. Bring to a boil, then reduce heat to low and simmer for 3-5 minutes, or until thickened.
Remove from heat and stir in chicken and cooked pasta.
Transfer pasta mixture to baking dish and top with Swiss cheese. Place baking dish in oven and bake for 20 minutes.
While cooking, whisk together melted butter and seasoned breadcrumbs.
Remove baking dish from oven and top with breadcrumb topping. Return to oven and cook for another 5-8 minutes, or until golden brown.
Remove from oven and serve hot!