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–+ servings

French Onion Pasta Bake

A rich and comforting pasta bake that captures the classic savory flavors of French onion soup, featuring slow-cooked caramelized onions, beef broth, and heavy cream, topped with melted Gruyère and mozzarella cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • Uncooked pasta penne or rotini: 8 ounces
  • Olive oil: 2 tablespoons
  • Large onion thinly sliced: 1
  • Garlic minced: 2 cloves
  • Dried thyme: 1 teaspoon
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Beef broth: 4 cups
  • Heavy cream: 1 cup
  • Grated Gruyère cheese: 1 cup
  • Grated mozzarella cheese: 1 cup
  • Grated Parmesan cheese: 1/4 cup
  • Fresh parsley chopped: For garnish

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet (or Dutch Oven)
  • Large Mixing Bowl
  • Pot (for pasta)
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Caramelize Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 15-20 minutes until they are deeply caramelized and golden brown.
  4. Add Aromatics: Stir in the minced garlic, thyme, sugar, salt, and pepper. Cook for an additional 2 minutes until fragrant.
  5. Create Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 5 minutes.
  6. Combine: In a large mixing bowl, combine the cooked pasta with the onion and broth mixture. Mix well to ensure the pasta is evenly coated.
  7. Assemble: Transfer the pasta mixture to a greased 9x13 inch baking dish.
  8. Cheese Topping: Sprinkle the Gruyère, mozzarella, and Parmesan cheeses evenly over the top.
  9. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  10. Serve: Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley. Serve warm.

Notes

Vegetarian Version: Substitute the beef broth with vegetable broth and use a plant-based cream alternative.
Added Protein: Add cooked ground beef or sausage for extra protein, browning it before adding the onions.
Caramelization: Thoroughly caramelizing the onions is crucial for the classic French onion flavor—do not rush this step.
Pasta Choice: Ensure the pasta is cooked only to al dente as it will continue to cook in the oven.

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