Ingredients
• 1 lb lean ground beef (or ground chuck for richness)
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour (or 1 tsp arrowroot for gluten-free)
• 1½ cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme (dried) or 1 tbsp fresh
• 4 oz wide egg noodles (~2 cups cooked)
• ¾ cup shredded Gruyère or Swiss cheese
• Salt & black pepper to taste
• Optional: pinch of sugar to boost caramelization
Instructions
- Cook noodles per package; drain, toss with a drizzle of oil, and set aside.
- In a large skillet, heat butter and oil over medium-low. Add onions + pinch of salt (and sugar, if using). Cook 20–25 mins, stirring occasionally, until deep golden brown and caramelized. Don’t rush—low & slow is key!
- Increase heat to medium. Add beef; cook until browned. Stir in garlic; cook 1 min. Sprinkle flour over mixture; stir 1 min to cook off raw taste.
- Gradually stir in broth, Worcestershire, and thyme. Simmer 5–7 mins until slightly thickened. Season with salt & pepper.
- Gently fold in cooked noodles and ½ cup cheese. Heat through 2–3 mins.
- Top with remaining cheese. Cover skillet 1–2 mins to melt, or broil 1–2 mins for a golden crust. Garnish with extra thyme.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 4
Calories: 520, Net Carbs: 36g, Fats: 24g, Protein: 35g
(Low-carb option: swap noodles for sautéed zucchini ribbons or shirataki noodles—net carbs drop to ~10g/serving)