French Onion Pasta Bake (Printable Version)

Baked pasta with caramelized onions, melted cheese, and hints of thyme and white wine.

# 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

# Directions:

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 minced garlic and thyme to the caramelized onions. Cook for 1 minute until fragrant.
05 - Pour dry white wine into the skillet, 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 freshly ground black pepper to taste.
07 - Reduce heat to low. Stir in heavy cream and remove from heat.
08 - In a large bowl, combine cooked pasta, caramelized onion mixture, Gruyère cheese, mozzarella cheese, and Parmesan cheese. Mix thoroughly.
09 - Pour mixture into prepared baking dish. Sprinkle remaining Gruyère cheese evenly over the top.
10 - Bake for 15 to 20 minutes until golden brown and bubbling at the edges.
11 - Allow to rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Expert Advice:

01 -
  • Those deep golden onions that take forever to make suddenly feel worth every minute when they sink into creamy pasta.
  • It's elegant enough to impress but forgiving enough that you can relax while it bakes, wine in hand.
02 -
  • Don't rush the caramelization step thinking you can brown them faster on high heat; low and slow is the only way to get that deep flavor without scorching the bottom.
  • Remove the cream from heat before stirring it in, because a boiling sauce can break the cream and leave you with an oily, separated mess that won't recover.
03 -
  • Slice your onions just before you start cooking them so they don't oxidize and turn gray, keeping that beautiful golden color as they caramelize.
  • Buy whole nutmeg and grate it fresh if you want to add a whisper of warmth; a single grind goes into the cream right before stirring, and it's the kind of secret ingredient that makes people ask what they're tasting.
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