one batch caramelized onions*see recipe in Notes Section
1box whole wheat elbow pasta
equal parts beef broth and water for boiling~3 cups each
1cupfreshly grated Gruyere cheeseplus more for topping
2tbspbutter
2tbspflour
1 1/2cupsmilk
1/2cuppanko breadcrumbs
Instructions
Preheat the oven to 400 degrees and boil pasta in beef broth and water, according to package directions, leaving a little al dente since it will finish up in the sauce in the oven.
For the sauce: melt butter in medium saucepan over medium-high heat. Once melted, whisk in flour and cook for 1 minute (but don't let it turn brown).
Slowly whisk in milk, stirring constantly to remove any clumps. Bring this mixture to a boil, then reduce heat and let simmer for 3-4 minutes or until thickened slightly.
Reduce heat to low and whisk in gruyere cheese until melted, then remove from heat until ready to use.
Drain pasta, then combine with sauce and caramelized onions in your pasta pot (the one you used to boil the noodles). Pour pasta mixture into a large cast iron skillet or a 9x9 inch casserole dish, top with breadcrumbs and additional gruyere cheese if desired.
Bake at 400 degrees for 10 minutes, or until golden brown and bubbly. To achieved more browning, put under broiler for only a minute or two (Be sure to watch because it can burn quickly!).