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French Onion Noodles Recipe

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This recipe for French Onion Noodles, by , is from The Bulls Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Glenna Bulls


1 tbsp evoo
3 tbsp. butter
3 large onions, sliced
4 cloves garlic, minced
2 tbsp. fresh thyme, chopped
1 large bay leaf
1/2 c. dry white wine
2 c. beef stock
1 lb. extra wide noodles
1 1/2c. grated Gruyere cheese
1/2c. grated Parmigiano-Regigiano cheese

Heat 1 tbsp. evoo, a turn of the pan, in a skillet over medium-low to medium heat. Add butter and melt. Add onions, garlic,thyme and bay leaf, then stir frequently and caramelize, 25-30 minutes. Deglaze pan with wine, stir until evaporated then add stock. Bring to a bubble then reduce heat to low.

When onions are very soft but still cooking, bring a pot of water to a boil. Salt water and add pasta. Undercook noodles by a minute or so and drain.

Combine noodles with the onions and place in a casserole dish. Top with layer of both cheeses. Cook complete for make ahead meal before covering and storing. Or, place an oven rack in the middle of oven and preheat broiler. Place casserole under the broiler to brown the top.

Serve with simple salad.




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