(Adapted from Good Housekeeping)
1 Tablespoon olive or canola oil
1 Red onion, peeled and thinly sliced
2 Cloves garlic, peeled and minced
1 Tablespoon fresh thyme
1/4 Cup seasoned panko breadcrumbs
1 Tablespoon unsalted butter, melted
1/2 Cup Gruyere cheese, shredded
1 Cup milk
1/4 Cup white wine
1 Tablespoon unsalted butter
1/2 lb. Spaghetti
Salt & pepper to taste
While the onions are sauteing, cook the pasta in boiling salted water as per package directions. Drain and return to the pot. Fold in the onion mixture.
In a separate bowl, whisk together the eggs, milk, other half of the cheese, salt and pepper. Mix into the spaghetti and onion mixture. Pour into a 9" pie or casserole dish and top with the breadcrumb mixture. Bake in a pre-heated 375 degree oven for approximately 30 minutes or until the eggs are set. Makes 4 generous servings.