French Onion Pasta Bake (Printable Version)

Caramelized onions and creamy cheeses meld perfectly with tender pasta in this baked classic.

# What You Need:

→ Pasta

01 - 10.5 ounces short pasta such as rigatoni or penne

→ Onions

02 - 3 large yellow onions, thinly sliced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon sugar
07 - 2 cloves garlic, minced

→ Flavorings

08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 1/2 cup dry white wine
10 - 2 cups low-sodium beef or vegetable broth
11 - 1 tablespoon Worcestershire sauce
12 - Freshly ground black pepper to taste

→ Sauce and Cheese

13 - 1/2 cup heavy cream
14 - 1 cup grated Gruyère cheese
15 - 1/2 cup grated mozzarella cheese
16 - 1/3 cup grated Parmesan cheese

→ Topping

17 - 1/3 cup grated Gruyère cheese
18 - 2 tablespoons chopped fresh parsley, optional

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a baking dish measuring approximately 8 by 12 inches.
02 - Cook pasta in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
03 - In a large skillet over medium heat, melt butter with olive oil. Add onions, salt, and sugar. Cook, stirring frequently, for 20 to 25 minutes until deep golden and caramelized.
04 - Add minced garlic and thyme to the caramelized onions. Cook for 1 minute until fragrant.
05 - Pour in white wine while scraping the bottom of the skillet to deglaze. Cook until wine reduces by half, approximately 3 minutes.
06 - Stir in broth and Worcestershire sauce. Simmer for 5 minutes. Season with freshly ground black pepper to taste.
07 - Reduce heat to low. Stir in heavy cream and remove from heat.
08 - Combine cooked pasta, caramelized onion mixture, Gruyère cheese, mozzarella cheese, and Parmesan cheese in a large bowl. Mix well.
09 - Pour mixture into prepared baking dish. Sprinkle with remaining Gruyère cheese.
10 - Bake for 15 to 20 minutes until golden and bubbling.
11 - Let rest for 5 minutes. Garnish with chopped fresh parsley before serving if desired.

# Cooking Tips:

01 -
  • It tastes like you spent hours in the kitchen, but the actual active work takes maybe 20 minutes.
  • The caramelized onions are so rich and sweet that people will ask if there's meat in it, even though there isn't.
  • You can make it ahead, refrigerate it, and bake it off when guests arrive, making you look impossibly organized.
02 -
  • Caramelizing onions takes genuine time, and there's no way to rush it without changing the outcome. Low to medium heat and patience are not optional.
  • Undercooking the pasta by exactly 2 minutes is the difference between a creamy bake and a starchy mush, so actually set a timer.
  • The wine must reduce by about half before you add the broth, otherwise the finished dish tastes boozy and one-dimensional instead of complex.
03 -
  • Use a cheese grater, not pre-shredded cheese from a bag. The anti-caking agents in pre-shredded cheese prevent proper melting, and you'll notice the difference in how smoothly everything comes together.
  • Taste the caramelized onion broth before adding the pasta and cheese, because this is your last chance to adjust the seasoning. Once everything's combined, it's harder to correct.
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