French Onion–Style Pasta, Gratinated with Louis Cyr Cheese

Warm up with this original twist on classic French onion soup transformed into creamy baked pasta! Caramelized onions simmered with Maison Orphée Dijon mustard and balsamic vinegar, generously topped with melted Louis Cyr cheese. A reinvented classic, perfect for cozy fall and winter evenings!

Cooking :

45 - 50 minutes

Preparation :

10 - 15 minutes

Servings:

4
Pâtes façon soupe à l’oignon, gratinées au fromage Louis Cyr

Ingredients and preparation

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 Orphée balsamic vinegar
  • 875 ml (3 ½ cups) beef or vegetable broth
  • 300g 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 olive oil
  • Fresh thyme, for garnish

Preparation

  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.
  3. Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, stirring
    occasionally, until the onions are soft.
  4. Add the garlic, thyme, and a splash of balsamic vinegar. Continue cooking for 5 to 10 minutes, until the onions are deeply golden and caramelized.
  5. Stir in the Dijon mustard until well combined.
  6. 6.Preheat the oven to 375 °F (190 °C).
  7. 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 texture. Set aside.
  9. Add the broth to the caramelized onions, then stir in the pasta. Bring to a boil, reduce heat, cover, and simmer for about 10 minutes, stirring occasionally, until the pasta is al dente.
  10. Stir in the cream, adjust seasoning if needed, and mix well.
  11. Sprinkle the bread pieces over the
    surface, then generously top with grated Louis Cyr cheese.
  12. Bake for 10 to 12 minutes, until the cheese is melted and bubbling. Finish under the broiler for 2 to 3 minutes to achieve a golden crust.
  13. Garnish with fresh thyme before serving.
Pâtes façon soupe à l’oignon, gratinées au fromage Louis Cyr
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