This is a photo from the website I got the recipe on.
My photo is below.
You can click the photo to be taken to the website.
I thought this was a wonderful main dish. It doesn't contain
any meat so it would also be a great side dish as well.
1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs
1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf;
season with salt and pepper. Cover and cook over medium-low heat, stirring frequently,
until onions are softened and caramel in color, about 30 minutes.
2. Meanwhile, cook pasta according to directions on package in boiling salted water.
During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus;
set aside and keep warm.
3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping
browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then
reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce
to the reserved pasta and asparagus.
4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.
5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.
6. Broil until the breadcrumbs being to brown and the cheese is melted.
I always have so much fun trying new recipes.
Next to card making it's my favorite hobby.
The great thing is that this is a hobby my whole
family can enjoy! They love trying new meals and
every once in a while they hop in the kitchen with me.
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