French Onion–Style Pasta, Gratinated with Louis Cyr Cheese

These French onion–style baked pasta bring all the comfort of a classic, reimagined. Caramelized onions, a touch of Maison Orphée Dijon mustard and balsamic vinegar, tender pasta and Louis Cyr cheese come together for an irresistibly rich and gratiné finish.

Prep time: 10–15 minutes
Cook time: 45–50 minutes
Total time: 55–65 minutes
Servings: 4

INGREDIENTS

• 4 yellow onions, thinly sliced
• 2 garlic cloves, minced
• Fresh thyme, chopped, to taste
• 15 ml (1 tbsp) Maison Orphée Dijon mustard
• A splash of Maison Orphee balsamic vinegar
• 875 ml (3 ½ cups) beef or vegetable broth
• 300 g short pasta (rigatoni, small shells or macaroni)
• 120 ml (½ cup) 15% cooking cream
• 500 ml (2 cups) Louis Cyr cheese, grated
• 5 to 6 slices baguette
• Maison Orphée delicate extra virgin olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

INSTRUCTIONS

1. In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat.
2. Add the onions, season generously with salt, and cook for 2 to 3 minutes, until they begin to soften.
3. Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally, until the onions are very tender.
4. Remove the lid, add the garlic, thyme and a splash of balsamic vinegar. Continue cooking for 5 to 10 minutes, stirring, until the onions are deeply golden and caramelized.
5. Stir in the Dijon mustard, making sure the onions are well coated.
6. Preheat the oven to 375°F (190°C).
7. Meanwhile, place the baguette slices on a baking sheet. Lightly brush with olive oil and bake for 10 to 12 minutes, until golden.
8. Let cool slightly, then break into large pieces to create a coarse breadcrumb mixture. Set aside.
9. Add the broth to the skillet with the onions and bring to a boil. Add the pasta and cook over medium heat, stirring frequently, until the pasta is al dente and the broth has slightly reduced.
10. Stir in the cream and adjust seasoning if needed.
11. Remove from heat, sprinkle generously with Louis Cyr cheese and the toasted breadcrumb mixture.
12. Bake for 10 to 15 minutes, or until the cheese is melted and lightly golden.
13. Garnish with fresh thyme before serving.