Ingredients
For the crispy topping:- 1 tablespoon extra virgin oil (EVOO)
- 3 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons fresh thyme, finely chopped
- 1/4 cup parsley, chopped
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 tablespoon extra virgin oil (EVOO)
- 3 tablespoons butter
- 4 large onions, thinly sliced
- 2 bay leaves
- Salt and pepper
- 1/2 cup dry white wine or 1/3 cup dry sherry
- 1 can beef consommé (10 ounces)
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- 2 cups grated Gruyère cheese
- 1 pound short cut pasta of choice, such as penne rigate or cavatappi
Description
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Rachael Ray
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