French Onion Pasta Bake

This mini take on the viral French Onion pasta bake transforms the comforting classic into a single-serve dish. Pastina is cooked directly in the Château Mini Cocottes with beef broth and caramelized onions, then finished with a touch of heavy cream and a generous layer of Parmesan and Gruyère. A quick broil melts the cheese until golden and bubbly, creating a cozy, restaurant-worthy pasta bake in a perfectly individual portion.

Recipe provided by Abby Harris-Shea

⅔ cup pastina

1 cup beef broth

1 teaspoon Worcestershire sauce

½ cup Gruyère cheese

½ cup Parmesan cheese

4 tablespoons heavy cream

For the caramelized onions:

2 tablespoons butter

2 large onions

A few sprigs of thyme

Sea salt

Pepper

2 tablespoons port wine

½ cup broth

Preheat oven to 400°F.

Make the caramelized onions: Melt butter in a large skillet over medium-low heat. Using a mandolin or by hand, thinly slice the onions. Add the onions to the skillet along with thyme sprigs, sea salt and black pepper. Cook slowly, stirring occasionally, adding beef broth if the pan gets dry. Cook until the onions are deeply golden and caramelized, about 30–40 minutes. Deglaze with a splash of port wine and cook for another 2–3 minutes, until the wine has reduced and the onions are glossy.

Add ⅓ cup pastina to each mini and top each with 1-2 tablespoons of caramelized onion. Add one teaspoon of Worcestershire to beef broth and mix. Then add ½ cup broth to each cocotte (or until you get to the top of the mini). You want everything to be submerged in the broth for a nice even cook.

Bake for 18 minutes, stirring halfway through. Remove and turn the oven up to broil. Add 2 tablespoons of cream to each cocotte. Grate cheese and add on top. Broil for 2-3 minutes or until browned and bubbly. Enjoy!