Gooey Gruyère adds extra deliciousness to this dish that’s updated with golden onions and tomatoes.
- 1 tbsp. olive oil
- 3 c. thinly sliced and quartered onions
- 1 tsp. salt
- 8 oz. gemelli pasta
- 1 (1 pint) container grape tomatoes quartered
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 c. milk
- 1 tsp. dried herbes de Provence
- 1/4 tsp. pepper
- 1 1/2 c. grated Gruyère cheese 6 oz.
- 1 tbsp. Tabasco sauce
Heat oil in large nonstick skillet over medium heat. Add onions and 1/4 tsp. salt; cook until browned, 7-8 min., stirring. Add 1/2 cup water. Cover; reduce heat to low.
Cook until golden, 25-30 min., stirring occasionally and adding water 2 Tbs. at a time if mixture starts to dry out.
Meanwhile, cook pasta according to package directions; drain.
Coat 1 1/2-qt. baking dish with cooking spray. Heat broiler.
Add tomatoes to onions; cook, stirring occasionally, until tomatoes soften, 5 min. Transfer to bowl.
In same skillet over low heat, melt butter. Whisk in flour; cook 1 min., whisking. Whisk in milk, herbes, pepper, and remaining salt; bring to a boil.
Reduce heat to medium-low; cook 3 min. more, whisking constantly. Add 1 cup of cheese and Tabasco; cook until melted, stirring.
Add pasta and all but 1 cup of onions to sauce; heat through. Transfer to baking dish; top with reserved onions and remaining cheese. Broil 2-3 min.