Nouilles a la Lyonnaise (nwee ah lah lee-oh-nayz) complements the rich taste of a beef pot roast or goulasch very well.
1 lb. noodles, cooked and drained
3 oz. butter
½ teaspoon black pepper
½ teaspoon grated nutmeg
2 small onions, thinly sliced and pushed out into rings
Preheat the oven to warm 300°F (Gas Mark 2, 150°C).
Place the noodles in a large shallow ovenproof dish.
Cut 1 ounce of the butter into small pieces and dot the noodles with them. Sprinkle the pepper and nutmeg over the noodles and place the dish in the oven. Bake for 10 minutes.
Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the onions and cook them, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Remove the pan from the heat.
Remove the dish of noodles from the oven and stir well. Pour the onion mixture over the noodles. Increase the oven temperature to moderate 350 F (Gas Mark 4, 180°C). Return the dish to the oven and bake the noodles for a further 15 minutes or until the onions are slightly crisp.
Remove the dish from the oven and serve immediately.