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A large skillet of French onion pasta bake with melted cheese, showing a spoonful being lifted to reveal tender pasta
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5 from 1 vote

French Onion Pasta Bake

This French Onion Pasta Bake takes everything you love about classic French onion soup and turns it into a cozy, cheesy pasta dinner. It’s creamy, comforting, and wildly simple to pull off. Just caramelize the onions, simmer the broth, toss in the pasta, bury it under a mountain of cheese, and bake until golden and irresistible.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: French
Servings: 6
Calories: 575kcal
Author: Joanna Cismaru

Ingredients

  • 3 tablespoons unsalted butter
  • 3 large yellow onions thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine optional, can sub extra broth
  • 3 cups beef broth low sodium
  • 1 pound penne or similar
  • 1 cup Gruyère cheese shredded
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the onions, salt, and pepper. Cook for 20 to 25 minutes, stirring often, until the onions are deeply caramelized.
  • Stir in the thyme and garlic. Cook for 1 minute, then sprinkle the flour over the onions. Stir and cook for another 1 to 2 minutes.
  • Pour in the wine, scraping up any browned bits, and cook until mostly evaporated, about 2 minutes. Stir in the beef broth and bring to a simmer.
  • Meanwhile, cook the pasta in a large pot of salted boiling water until just shy of al dente. Drain well.
  • Add the pasta to the onion mixture and stir to coat. Sprinkle with Gruyère, mozzarella, and Parmesan cheese.
  • Transfer the skillet to the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly.
  • Serve hot, garnished with extra thyme if desired.

Notes

  1. Be patient with onions. Don’t rush them. The flavor comes from letting the onions cook down until they’re jammy and golden.
  2. Wine or no wine. Dry white wine adds great depth, but extra beef broth works perfectly if you prefer not to use it.
  3. Salt the pasta water. The pasta should be well seasoned before hitting the skillet, since the sauce stays mild and brothy.
  4. Choose the right cheese. Gruyère gives the dish its signature French onion flavor, mozzarella melts for stretch, and Parmesan adds sharpness.
  5. Watch the bake time. You want the top deeply golden but not too dark. Pull it once the edges bubble and the cheese browns beautifully.
  6. Make it ahead. Assemble everything without baking, cover and refrigerate up to one day. Bake uncovered, adding 5 to 10 minutes as needed.
  7. Reheats nicely. A quick warm-up in the oven brings the cheese back to life much better than the microwave.

Nutrition

Serving: 1serving | Calories: 575kcal | Carbohydrates: 67g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1025mg | Potassium: 585mg | Fiber: 4g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 6mg | Calcium: 456mg | Iron: 2mg
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