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.