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French Onion Ground Beef Pasta Gratin
Andre Lewis

French Onion Ground Beef Pasta Gratin

Slowly browned onions and beef broth turn basic ground beef into a deep brown sauce for short pasta. Gruyère supplies the browned gratin top, but the onions remain the main flavor. Give them the full twenty minutes in the skillet; pale onions make a sweet wet casserole instead.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces cavatappi
  • 2 tablespoons unsalted butter
  • 2 pounds yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1 pound 85% lean ground beef
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded Gruyère divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook cavatappi 2 minutes short of done and drain.
  2. Melt butter in a skillet, add onions and sugar and cook 18 to 22 minutes until deep golden. Add beef and brown, then drain excess fat.
  3. Stir in flour for 1 minute, then broth, Worcestershire, thyme, salt and pepper and simmer until thickened.
  4. Fold in pasta and 1 1/2 cups Gruyère. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling and browned. Rest 10 minutes.