Ingredients:

  • 1 lb (450g) lean ground beef
  • 3 large (450g) yellow onions, thinly sliced
  • 3 tbsp (42g) unsalted butter
  • 1/4 tsp (1.5g) baking soda
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 8 oz (225g) wide egg noodles, cooked al dente
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) beef broth, low sodium
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 1/2 cups (170g) Gruyère cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1 cup (60g) French fried onions

Instructions:

  1. Melt butter in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Add sliced onions and salt.
  2. Sprinkle in the baking soda. Stir occasionally for 10–12 minutes until the onions reach a deep golden brown and smell nutty.
  3. Push onions to the side and add ground beef. Brown until no pink remains.
  4. Sprinkle flour over the beef and onion mixture. Stir for 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in beef broth and Worcestershire sauce. Simmer for 5 minutes until the sauce thickens into a velvety glaze.
  6. Gently fold the cooked egg noodles into the beef and onion sauce until evenly coated.
  7. Pour the mixture into a 9x13 inch baking dish.
  8. Layer the Gruyère and Parmesan evenly across the top.
  9. Bake at 400°F (200°C) for 15 minutes.
  10. Top with French fried onions and bake for another 5 minutes until the cheese is bubbling and the fried onions are deep mahogany brown.