Spaghetti Lyonnaise Au Gratin
Elevate your pasta game with the irresistible charm of Spaghetti Lyonnaise Au Gratin, a French-inspired comfort dish that redefines indulgence. This recipe combines perfectly al dente spaghetti with a rich, velvety béchamel sauce infused with the deep sweetness of caramelized onions. Topped generously with a golden, bubbling crust of Gruyère and Parmesan cheeses, this oven-baked masterpiece is the epitome of creamy, cheesy satisfaction. A dash of nutmeg adds a warm, aromatic touch, while fresh parsley provides a pop of color and freshness. Perfect as a hearty entrée or an elegant side, this baked spaghetti gratin promises to delight your taste buds and impress your guests. Simple yet sophisticated, it’s bound to become your go-to comfort food favorite.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 medium yellow onions
- 50 grams butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 1 pinch nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 150 grams Gruyère cheese
- 50 grams Parmesan cheese
- 1 tablespoon fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Peel and thinly slice the onions. In a large skillet, heat the butter and olive oil over medium heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Season with a pinch of salt and set aside.
Preheat your oven to 200°C (400°F).
In a saucepan, prepare the béchamel sauce: Melt 30 grams of butter over medium heat, then stir in the flour. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, whisking constantly, until the sauce thickens. Stir in a pinch of nutmeg, salt, and black pepper. Remove from heat.
Mix the caramelized onions into the béchamel sauce. Combine the sauce with the cooked spaghetti, ensuring the spaghetti is evenly coated.
Grease a baking dish and transfer the spaghetti mixture into it. Evenly spread the grated Gruyère and Parmesan cheeses over the top.
Bake in the preheated oven for 15-20 minutes or until the top is golden brown and bubbling.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 43.9 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2747 mg | 211% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1679 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
