Part 41 of #LCMakeItMini with @Abigail: French Onion Pasta Bakes. 🧅 This single-serve take combines pastina, deeply caramelized onions and beef broth in our Château Mini Cocotte, before getting topped with cream, Gruyère and Parmesan for a golden, cheesy finish. Ingredients (2 8 oz cocottes): 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 large onions ½ cup broth A few sprigs of thyme Sea salt Pepper 2 tablespoons port wine 2 tablespoons butter Instructions: 1. Preheat oven to 400°F. 2. 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. 3. 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. 4. 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! #lecreuset #lecreusettiktok #easyrecipe #recipetutorial
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