Noodle Casserole with Caramelized Onions

Ingredients:

• 110 g unsalted butter
• 3 large onions, thinly sliced
• 2 tablespoons fresh thyme leaves
• 170 g wide egg noodles
• 0.5 cup sour cream
• 1 package (220 g) of cream cheese, room temperature, cut into pieces
• 1 cup grated Gruyere
• 2 cups shredded skinless grilled chicken
• 1 cup store-bought crispy fried onions, for example, French's
• 0.5 cups plain breadcrumbs

Preparation:

1. Preheat oven to 175°C.
2. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the onion, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of cayenne pepper, and cook, stirring occasionally, until the onion is very soft and just beginning to darken, about 20 minutes. Add 1 tablespoon of thyme and cook for another minute. Set aside.
3. Meanwhile, bring a pot of water to a boil and add salt. Cook the noodles according to package directions. Set aside 0.5 cups of water, and drain the remaining water from the noodles.
4. While the noodles are still hot, add the caramelized onions, sour cream, cream cheese, noodle water, and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Stir in the shredded chicken. Season with salt and pepper to taste. Transfer to a 2-quart baking dish.
5. Melt the remaining 5 tablespoons butter in the microwave. Add the crispy fried onions, breadcrumbs, the remaining 1/2 cup Gruyere, and 1 tablespoon thyme and stir until the breadcrumbs are coated with butter. Sprinkle the breadcrumb mixture evenly over the noodles. Bake until the topping is golden brown, 35-40 minutes.