French Onion Pasta Bake (View Print Version)

Creamy pasta baked with caramelized onions and a blend of Gruyère, mozzarella, and Parmesan cheeses.

# What You'll Need:

→ Pasta

01 - 10.5 oz 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

# Method:

01 - Preheat oven to 400°F. Lightly grease a 8x12 inch baking dish.
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 garlic and thyme; cook for 1 minute until fragrant.
05 - Pour in white wine, scraping the bottom to deglaze. Cook until wine reduces by half, approximately 3 minutes.
06 - Stir in broth and Worcestershire sauce. Simmer for 5 minutes. Season with black pepper.
07 - Reduce heat to low. Stir in heavy cream and remove from heat.
08 - Combine cooked pasta, caramelized onion mixture, Gruyère, mozzarella, and Parmesan in a large bowl. Mix thoroughly.
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 parsley before serving if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really the hardest part is just patience with the onions.
  • That melty, bubbling cheese crust that shatters when you break through it is genuinely addictive.
  • One pot does most of the work, leaving you free to pour a glass of wine and think about life.
02 -
  • Don't skip the 20-minute onion caramelization—rushing it by turning up the heat gives you soft onions, not the deep caramel flavor this dish needs.
  • Under-cooking the pasta by 2 minutes is crucial because the bake finishes it perfectly; over-cooked pasta turns mushy in the oven heat.
  • Stir the cream in off-heat so it doesn't separate or scramble in the hot broth.
03 -
  • Use a mix of cheeses rather than just one—the combination is what makes the flavor complex and keeps people guessing what they're tasting.
  • If your pasta water isn't salty, your whole dish suffers, so don't be shy with salt in that initial boil.
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