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Creamy French Onion Pasta Bake



– 1/4 cup Real California unsalted butter, plus more for dish – 1 pound penne pasta – 3 large yellow onions, thinly sliced – 8 ounces cremini mushrooms, stemmed and sliced – 2 tablespoons all-purpose flour – 1/2 cup dry white wine – 3 1/2 cups low-sodium beef broth – 2 teaspoons chopped fresh thyme, plus more for serving – 1/4 cup Real California heavy cream – 8 ounces Real California baby Swiss or Gouda cheese, shredded :Kid Friendly, Swiss, Gouda
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Prep time: 15 minutes

Cook time: 38 minutes

Preheat oven to 425°F and butter a 9x13-inch baking dish. Fill large pot with salted water and bring to a boil over high heat. Cook pasta according to package directions; drain.

Meanwhile, in a large pot over medium heat, melt butter. Add onions, and cook, stirring occasionally, until softened and light golden-brown, about 10 to 15 minutes. Add mushrooms and cook, stirring occasionally, until onions and mushrooms are dark golden-brown in color, about 5 to 8 minutes.

Add flour and cook until no lumps remain, about 1 minute. Stir in wine and cook until fully evaporated. Whisk in broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 2-4 minutes. Stir in thyme and season with salt and pepper, to taste. Add pasta and 1 cup cheese and toss to coat. Transfer pasta mixture to prepared baking dish. Top with remaining cheese. Bake until cheese is melted and light golden-brown, about 10 minutes. Garnish with additional thyme and serve.

Serves: 4-6