FRENCH ONION PIE RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
• In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
• Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
• Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
• In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.

Steps:

• Melt the butter in a large pan and cook the onions with 1 teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised.

  Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

  Towards the end of the simmering time, preheat the grill to high. Lay the slices of bread on a baking sheet and grill on one side only until toasted. Remove from the grill, turn over and sprinkle the untoasted sides with grated Gruyère.

  Check the soup's seasoning and adjust if necessary, then pour into heatproof bowls. Top each serving with a slice of cheese-topped baguette and scatter over a few small thyme sprigs.

  Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.