One-Pot Creamy French Onion Casserole

Instructions

1. 1. Preheat the oven to 375 F (190 C). In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium-low heat.
2. 2. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are deeply golden brown and caramelized, 30-40 minutes. Add the sugar halfway through to help browning.
3. 3. Stir in the garlic and thyme; cook 1 minute until fragrant.
4. 4. Pour in the beef broth and bring to a simmer, scraping up any browned bits. Add the heavy cream and bay leaf; season with salt and pepper.
5. 5. Stir in the egg noodles, submerging them in the liquid. Bring back to a gentle simmer.
6. 6. Cover and transfer the skillet to the oven. Bake 20 minutes until the noodles are tender and most of the liquid is absorbed.
7. 7. Remove the bay leaf. Sprinkle the Gruyere and parmesan evenly over the top. Bake uncovered another 10 minutes until the cheese is melted and bubbling with golden spots.
8. 8. Let rest 5 minutes, then garnish with fresh thyme or parsley and serve directly from the skillet.