Poppy with cheese and onions

Photo: Roberto Caruso

Training: 10 minutes
Cooking: 20 minutes
Makes 4 servings

Ingredients

• 1 C. butter
• 3 medium onions, thinly sliced ​​(about 875 ml / 3 1/2 cups)
• 2 tbsp a spoonful of fresh thyme, leaves
• 625 ml (2 1/2 cups) low-salt beef broth
• 60 ml (1/4 cup) dry sherry
• 500 ml (2 cups) pasta
• 500 ml (2 cups) grated cheese
• 180 ml (3/4 cup) mascarpone
• 2 tbsp Dijon mustard
• 125 ml (1/2 cup) panko (Japanese breadcrumbs)

Training

1. Place a rack in the top third of the oven and preheat the roasting pan.
2. In a 25 cm (10-inch) non-stick skillet, melt the butter over medium heat. Color the onion 1 tbsp. thyme, stirring occasionally, until golden brown, 8 to 10 minutes.
3. Pour in stock, 180 ml (3/4 cup) water, sherry, and pasta. Stir. Cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Remove from fire.
4. Add 250 ml (1 cup) Gruyere cheese, mascarpone and Dijon mustard. Stir. In a bowl, combine the remaining Gruyère and panko cheese and sprinkle with the pasta mixture.
5. Place under the broiler until the cheese is melted, 1 or 2 minutes. Sprinkle 1 tbsp. thyme.

See also: spinach and feta pie