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French Onion Beef-Stuffed Shells Are A Cheesy Twist On Classic Comfort Food - Mashed
In our French onion beef-stuffed shells, caramelized onions, seasoned beef, garlic, thyme, and Gruyère are stuffed into shells and nestled in a creamy sauce.
Rezept
Zubereitungszeit ca. 1 Stunden 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 1 Stunden 20 Minuten
Zutaten:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large yellow onions, peeled, cut in half, and sliced thinly
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 18 jumbo pasta shells
- 1 pound lean ground beef
- 2 cloves of garlic, minced
- 1 teaspoon minced thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 cup Gruyère
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon thyme, minced
- ½ cup dry white wine
- 2 teaspoons Dijon mayonnaise
- 2 ½ cups beef stock
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- ⅓ cup panko crumbs
- ½ cup Gruyère
- 1 tablespoon minced parsley
Arbeitsschritte:
- Add 1 tablespoon each of butter and olive oil to a large pan over medium heat.
- Add the onions to the pan.
- Cook over medium heat for 30–45 minutes, stirring occasionally, until deeply golden and caramelized.
- Transfer the onions to a bowl and set them aside.
- Add 1 tablespoon of kosher salt to a large pot of boiling water.
- Add the shells and cook until just shy of al dente.
- Drain the shells and set them aside to cool.
- Add the ground beef to the pan you cooked the onions in and cook, breaking it up with a wooden spoon.
- Cook until the beef is browned.
- Add ¾ of the caramelized onions to the beef.
- Add the minced garlic, the minced thyme, ½ teaspoon kosher salt, ½ teaspoon pepper, and the Worcestershire sauce.
- Stir and cook for 1 minute.
- Fold 1 cup of Gruyère into the beef mixture.
- Divide the meat filling evenly among the pasta shells.
- Preheat oven to 375 F.
- Add 1 tablespoon of butter and the garlic and thyme to a large, shallow pan over medium. Cook for 1 minute.
- Add the wine and simmer for 2 to 3 minutes until reduced by half.
- Add the Dijon and stock. Whisk together.
- Add back the remaining caramelized onions. Simmer and reduce for 5 minutes until lightly thickened.
- Add the cream, ½ teaspoon of kosher salt, and pepper to the onion sauce. Stir to combine.
- Place the stuffed pasta shells on top of the sauce.
- Spoon the sauce over the pasta shells.
- Melt 1 tablespoon of butter and stir it into the panko.
- Sprinkle the panko over the pasta shells.
- Top with ½ cup of Gruyère. Bake at 375 F for 20 minutes until cheese is melted and lightly browned.
- Remove from the oven, garnish with parsley, and serve the shells.
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