Ingredients:

  • 4 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 lb ground beef (80/20)
  • 3 cloves garlic, minced
  • 2 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 1/2 tsp black pepper
  • 2 cups Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat 4 tbsp butter and 2 tbsp olive oil in a Dutch oven over medium-low heat.
  3. Add the sliced onions, 1 tsp sugar, and 1 tsp salt; cook, stirring occasionally, for 30–40 minutes until the onions are deep mahogany-brown.
  4. Increase heat to medium-high, push onions to the side, and brown the ground beef until no pink remains and it reaches an internal temperature of 160°F (71°C).
  5. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  6. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot, and simmer until the liquid reduces by one-third.
  7. Cook the wide egg noodles in boiling water until al dente, then drain.
  8. In a 9x13 inch baking dish, fold the cooked egg noodles into the beef and onion mixture until evenly coated and season with 1/2 tsp black pepper.
  9. In a small bowl, toss the Panko breadcrumbs with 2 tbsp melted butter.
  10. Layer the shredded Gruyere over the pasta, followed by the Parmesan and the buttery Panko.
  11. Bake for 20 minutes, then broil for 2–3 minutes until the top is bubbling and golden-brown.
  12. Allow the casserole to rest for 10 minutes before slicing into squares.