Ingredients
The following ingredients have 7 Servings
- 4 tablespoons butter
- 2 tablespoons olive oil
- 5 large sweet onions (sliced)
- ½ cup beef broth
- ¼ cup red wine
- 2 teaspoons salt
- 1 teaspoon pepper
- 5-6 fresh thyme sprigs (plus 1 tablespoon of thyme leaves)
- 8 slices French bread
- olive oil
- 1 tablespoon garlic powder
- 1 box large pasta shells (cooked according to package directions. Drained.)
- 5 ounces Gruyere cheese (shredded)
- 8 ounces Swiss cheese (shredded)
- ¼ cup grated Parmesan cheese
Instruction
- Add the butter, olive oil, sliced onions, beef broth, red wine, salt and pepper into the slow cooker. Top with the fresh thyme sprigs. Stir well.
- Cover the cooker and set to high. Cook for 8 hours on high, stirring occasionally.
- Cool the onions. Remove the thyme sprigs.
- *Note - The onions can be made in advance and kept in the refrigerator until ready to assemble the casserole.
- Preheat oven to 425 degrees.
- Line a baking dish with sliced French bread.
- Drizzle the bread with olive oil and evenly sprinkle with garlic powder and half of the fresh thyme leaves.
- Use a large spoon to liberally fill the cooked and cooled pasta shells with the cooled carmealized onions.
- Place the stuffed shells on top of the prepared French bread slices.
- Evenly spread the grated cheeses over the stuffed shells and sprinkle with the remaining fresh thyme leaves.
- Bake uncovered in a preheated oven for 30-35 minutes or until the cheese is melted and golden and the shells are heated through.
- Serve hot and enjoy!
