These French onion stuffed shells are the coziest dinner I’ve ever tried. They’re made with fluffy ricotta, gooey caramelized onions, and plenty of Gruyère for a deeply comforting wintertime dish that’s guaranteed to fill your home with the most delicious aroma. You’ll be making this over and over again as soon as the temperatures drop. It will please adults and kids alike, as well as a crowd for a cold-weather dinner party. Read on for the best tips on how to make it.
The onions:
Both the shell filling and the sauce for these baked shells start with deeply caramelized onions. The key to achieving the glowing golden brown color you want is to take things low and slow—this process can’t be rushed! It’s well worth the time and effort. Give the onions a stir every few minutes to make sure the bottom isn’t getting crispy, and wait until the entire pan looks toasty brown and gooey.
The filling:
Time for all the cheeses! It’s not French onion without including one of the signature ingredients. Round out the shell filling with ricotta, Parmesan, and Gruyère cheeses, plus an egg for fluffiness. You can get away with doubling up if you only have two of the three, but I highly recommend seeking them out for the perfect balance of richness and creaminess.
The sauce:
Finish the French onion soup-inspired sauce for these stuffed shells with a bit of all-purpose flour to thicken things up and beef broth for the ultra-rich, meaty flavor you’re looking for on a chilly night. Just be sure to track down low-sodium broth (or now is the time to use homemade stock) so you can control the seasonings.
The topping:
Because every good baked pasta dish should have a crispy, golden topping, these shells are finished with a sprinkle of panko breadcrumbs and grated Parmesan.
If you make these shells, let us know what you think with a rating and review below!
