Baked French Onion Penne

Ingredients

• 8 oz Cremini Mushrooms
• 3 Thyme Sprigs
• 1 Yellow Onion
• 2 Garlic Clove
• ½ oz Seasoned Croutons
• 5 oz Penne Pasta
• 5 fl. oz. Heavy Whipping Cream
• 4 tsp. Vegetable Base
• 4 oz Shredded Swiss Cheese
• Olive Oil
• Salt Pepper
• and peel onion. Slice halves into thin strips. Mince
• garlic. Lightly crush croutons into ½” pieces.

Instructions

1. 1

   Baked French Onion Penne: with cremini mushrooms and Swiss cheese 8 oz. Cremini Mushrooms ½ oz. Seasoned Croutons 5 oz. Penne Pasta 5 fl. oz. Heavy Whipping Cream 4 tsp. Vegetable Base 4 oz. Shredded Swiss Cheese

2. 2

   Cooking Spray: Medium Oven-Safe Casserole

3. 3

   Cook Within: Be patient and make sure your onions and mushrooms are well-browned for maximum flavor Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. This may come as a surprise, but the modern version of French onion soup originates in France in the 18th century, made from beef broth and caramelized onions. It is often finished by being placed under heat with croutons and cheese melted on top, just like this baked pasta.

4. 4

   Prepare the Ingredients: Cut mushrooms into ¼” slices. Stem thyme. Halve and peel onion. Slice halves into thin strips. Mince garlic. Lightly crush croutons into ½” pieces.

5. 5

   Make the Pasta Mixture: Return pot used for cooking pasta to medium-high heat. Add cream, vegetable base, half the thyme (reserve remaining for garnish), half the cheese (reserve remaining for topping), cooked pasta, and mushroom-onion mixture to hot pot and cook, stirring occasionally, until slightly thickened, 2-4

6. 6

   Add 1 ½ Tbsp. olive oil, mushrooms, onion strips,: ½ tsp. salt, ¼ tsp. pepper, and garlic to hot pan and cook, stirring occasionally, until onions and mushrooms are caramelized and deep brown, 10-12 minutes. While vegetables cook, cook pasta.

7. 7

   Bake the Casserole: Pour pasta mixture into prepared casserole dish and top with croutons and remaining cheese. Bake until cheese is golden brown, 10-14 minutes.

8. 8

   Cook the Pasta: Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Drain pasta in colander, shaking to remove as much water as possible. Reserve pot for sauce; no need to wipe clean.

9. 9

   Plate the Dish: Scoop a serving of pasta onto a plate and garnish with remaining thyme. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to pasta mixture and remaining used twice. Half is added to sauce and remaining tops the recipe before you start–we promise it will be time • Bring a large pot of lightly salted water to a boil • Prepare a casserole dish with • Place a colander in the sink

10. 10

    Cut mushrooms into ¼” slices. Stem thyme. Halve