French onion pasta bake brings the cozy flavors of classic French onion soup right to your table. It’s rich, savory, and cheesy, making it a great choice for a comforting dinner.
This recipe prevents mushy pasta, avoids excessive saltiness with low sodium broth, and simplifies the caramelization of onions for an easy cooking process.
I often find it tricky to please everyone at family meals, especially with my mother and siblings having gluten allergies. This dish has been a lifesaver for me. I can enjoy it without worrying about anyone’s dietary needs.
This recipe works well because it cooks entirely in one skillet. You won’t have to clean up a ton of pots and pans afterward! With just 15 minutes of prep and a total cook time of about an hour, you’ll have a delicious meal ready to enjoy.
Why You Will Love This Recipe
- Rich Flavor , This pasta bake brings the deep, savory taste of classic French onion soup right to your plate in a comforting dish.
- Cheesy Texture , With a delightful blend of Gruyère and mozzarella, each bite adds that cheesy stretch you crave, making it truly satisfying.
- Convenience , Cooking everything in one skillet saves you time and effort, letting you focus on enjoying the deliciousness of this dish.
- Easy Storage , Leftovers keep well in the fridge for a few days, and the flavors actually get better, making for an effortlessly tasty meal later on.
Ingredient Notes
- Yellow onions: You’ll need a few of these beauties, sliced thin for that sweet, caramelized goodness. Go for the ones that feel heavy for their size!
- Penne pasta: Use some penne or any short pasta shape you love, but cook it slightly underdone since it’ll soak up more flavor in the oven.
- Gruyère cheese: This one brings that nutty richness to the dish. If you can’t find it, Emmental works great too and melts beautifully!
- Mozzarella cheese: You’ll want this for its stretchy, gooey vibe. Provolone’s a solid substitute if mozzarella isn’t available!
- Beef broth: This adds depth and warmth to the bake. Opt for low sodium to keep things balanced; homemade is awesome too if you’ve got any on hand!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If onions are not caramelized enough, cook them slowly over low heat for at least 30 minutes, stirring occasionally for even cooking.
- When preparing pasta, take it out one minute early, cook just shy of al dente to avoid mushiness after baking.
- For optimal flavor, use low sodium beef broth, this helps keep the dish from becoming overly salty due to the cheese.
- If cheese isn’t melting uniformly, make sure to fully mix the pasta and onion mixture before topping with cheese.
- When selecting a cooking vessel, ensure your skillet or Dutch oven is oven safe to prevent any issues while baking.
Serving Suggestions
- Serve the French onion pasta bake with a cucumber tomato salad for a fresh contrast. Pair it with garlic bread or roasted asparagus for a hearty meal.
- This pasta bake works well as a comforting option during casual dinners or family meals. It can also be enjoyed alongside grilled chicken or a light green salad.
- Add a drizzle of balsamic reduction before serving to enhance the flavors. Fresh herbs, like parsley or basil, can brighten the dish.
Storage Guidelines
- To keep your french onion pasta bake fresh, follow these storage tips:
- Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Seal tightly to maintain freshness.
- Freezing: Wrap portions in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Heat in the oven or microwave until hot throughout. Stir and check temperature to ensure even heating.
Recipe Variations
- You can use rigatoni instead of penne for a unique texture in your pasta bake.
- Add ½ teaspoon dried thyme or 1 teaspoon fresh thyme to heighten the flavor profile.
- Either provolone or fontina cheese can replace mozzarella for a delicious twist.
- If you’re cooking for a larger crowd, scale the recipe up to 4 large onions and 2 pounds of pasta.
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French Onion Pasta Bake
A comforting pasta dish that combines the beloved flavors of classic French onion soup with penne pasta, topped with melted cheese.
Equipment
- Large oven-safe skillet
- Dutch oven
Ingredients
- 3 tablespoons unsalted butter (42g)
- 3 large yellow onions (approximately 450g), thinly sliced
- 1 teaspoon salt (6g)
- ½ teaspoon black pepper (1.5g)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour (16g)
- ½ cup dry white wine (120ml), optional (can substitute with extra broth)
- 3 cups beef broth (720ml), low sodium
- 1 pound penne or similar pasta (454g)
- 1 cup Gruyère cheese (113g), shredded
- 1 cup mozzarella cheese (113g), shredded
- ½ cup Parmesan cheese (50g), grated
Instructions
- Start by melting the butter in a large skillet over medium heat. As the butter sizzles, add the sliced onions and a sprinkle of salt. Allow the onions to slowly soften and turn golden brown over approximately 30 minutes, filling your kitchen with a sweet, savory aroma. Be patient; rushing this step can lead to uneven caramelization.
- Once the onions are beautifully caramelized, stir in the minced garlic and thyme. Cook for 1-2 minutes, enjoying the fragrant combination, but do not let the garlic burn as it can turn bitter if overcooked.
- Sprinkle the flour over the onion mixture and stir well to combine. Gradually pour in the dry white wine or extra broth if you are not using wine. The mixture should thicken slightly, creating a rich base. Be careful with the heat to avoid lumps.
- Slowly add the beef broth while stirring constantly. You will see the mixture smooth out and begin to bubble. This broth brings all the flavors together, so be mindful to use low sodium to prevent the dish from becoming too salty.
- In a separate pot, cook the penne just shy of al dente, which will take about 8-10 minutes. You want it firm to hold its shape later. Once cooked, drain it and reserve some pasta water. Overcooking the pasta here can result in a mushy texture in the bake.
- Combine the pasta in the skillet with your onion mixture, ensuring everything is well mixed. It should look hearty and inviting but take care not to over-stir to prevent breaking up the pasta.
- Top the pasta mixture with shredded Gruyère, mozzarella, and Parmesan. The aroma will be enticing! Place the skillet into the oven and bake at 375 degrees F (190 degrees C) until the cheese is bubbly and golden, which will take about 20 minutes. Keep an eye on it to avoid burning the cheese, as this can happen quickly if your oven’s heat is uneven.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen by the next day.
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