Ingredients
Method
- Heat oven to 350 degrees. Grease 5 x 5 baking dish with tablespoon of butter, set aside.
- Melt 2 more tablespoons butter in a medium sized skillet over medium heat. Add the onions and 1/4 teaspoon salt; cook until the onions begin to soften, about 5 minutes. Reduce the heat to low and continue to cook the onions, stirring frequently, until they are golden brown and sweet, about 15 minutes longer. Add minced garlic, cook another minute. Using white wine or lemon juice, deglaze the pan (fancy way of saying add the liquid and scrape up all of those beautiful browned bits that are flavor bombs). Remove from the heat.
- Set aside 1/4 cup of the vegetable broth. Bring the remaining 2 cups of broth and remaining 1/4 tsp salt to a boil and add the Aproten fettuccine. Stir a bit. Once the pasta starts to get soft it will sink into the seemingly somewhat sparse liquid. Boil for only 3 minutes. Do NOT drain the remaining vegetable broth.
- Add remaining 1/4 cup of broth, the heavy cream, dijon mustard and Bisto. Add in caramelized onions. Stir and pour into prepared baking dish. Sprinkle with crispy fried onion and dot with remaining pat of butter. Cover tightly and bake for 15 mins. Remove cover and bake another 5 minutes. Let cool slightly before cutting.
Notes
Reader Q&A:
Q: Anything I can use to substitute for Bisto granules? A: You can always thicken with a cornstarch slurry -- I am guessing about 1/2 tsp cornstarch mixed with a tablespoon of broth should do the trick. Just taste when thickens to see if needs a bit more seasoning as the Bisto both thickens and adds flavor. (Bisto is worth ordering online if you cannot find it at your supermarket -- makes delicious and super easy gravy -- vegetable broth, pat of butter, Bisto and parsley).
Brenda
Q: I see a few recipes that call for heavy cream. I know it's flavorful but we just learned my daughter is lactose intolerant. . . Do you have a recommendation for what we can substitute heavy cream for in this recipe? Perhaps others too? A: The sweet recipes you could use pure coconut milk, but that flavor might not always be a welcome addition in savory dishes. I am guessing you could use 1/2 tablespoon violife cream cheese in this kugel recipe.
Q: Does this recipe keep well in the fridge/reheated? A: No -- I don't find that low pro pasta reheats well.
Q: Anything I can use to substitute for Bisto granules? A: You can always thicken with a cornstarch slurry -- I am guessing about 1/2 tsp cornstarch mixed with a tablespoon of broth should do the trick. Just taste when thickens to see if needs a bit more seasoning as the Bisto both thickens and adds flavor. (Bisto is worth ordering online if you cannot find it at your supermarket -- makes delicious and super easy gravy -- vegetable broth, pat of butter, Bisto and parsley).
Brenda
Q: I see a few recipes that call for heavy cream. I know it's flavorful but we just learned my daughter is lactose intolerant. . . Do you have a recommendation for what we can substitute heavy cream for in this recipe? Perhaps others too? A: The sweet recipes you could use pure coconut milk, but that flavor might not always be a welcome addition in savory dishes. I am guessing you could use 1/2 tablespoon violife cream cheese in this kugel recipe.
Q: Does this recipe keep well in the fridge/reheated? A: No -- I don't find that low pro pasta reheats well.
