french onion zoodle bake

Even with the whole Leap Year day addition……..ya, know what? I just realized today is actually Leap Year Day. Can we talk about this for 2.2 seconds? What is the actual reason for Leap Year besides the fact that it happens every fourth year? Did someone loose a calendar bet back when the Mayans were around? Did you really want to talk about historical calendar factoids on a Monday morning? How about I ask you another question?
Even with the whole Leap Year day addition……..ya, know what? I just realized today is actually Leap Year Day. Can we talk about this for 2.2 seconds? What is the actual reason for Leap Year besides the fact that it happens every fourth year? Did someone loose a calendar bet back when the Mayans were around? Did you really want to talk about historical calendar factoids on a Monday morning? How about I ask you another question?

INGREDIENTS:
  • 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
  • 1 small yellow onion, sliced thinly
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh thyme, chopped (+ more for garnish)
  • 2 tablespoons unsalted butter
  • 1/4 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup fontina cheese, grated
  • salt and pepper to taste


DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.