Description
This French Onion Pasta Casserole is a comforting and flavorful dish that combines tender pasta with rich caramelized onions and a creamy cheese sauce. Featuring melted Gruyère and Parmesan cheese, this casserole offers a delicious twist on classic French onion soup, baked to a golden, bubbly perfection. Perfect for a hearty main course, it’s ideal for cozy family dinners or entertaining guests.
Ingredients
Scale
Pasta and Cheese
- 12 oz pasta (penne or rigatoni)
- 1 1/2 cups shredded Gruyère or Swiss cheese (divided)
- 1/2 cup grated Parmesan cheese
Caramelized Onions and Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large yellow onions (thinly sliced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 2 cups beef broth
- 1/2 cup heavy cream
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain the pasta and set aside.
- Caramelize Onions: In a large skillet, heat butter and olive oil over medium heat. Add the thinly sliced onions, salt, pepper, sugar, and thyme. Cook, stirring often, for 25 to 30 minutes until the onions become deeply golden and caramelized, ensuring they do not burn.
- Make the Sauce: Sprinkle the flour evenly over the caramelized onions and stir for 1 minute to cook the flour. Pour in the white wine if using, and simmer for 2 to 3 minutes until mostly reduced. Stir in the beef broth and heavy cream, then bring the mixture to a gentle simmer. Add 1 cup of the Gruyère cheese and stir until melted and incorporated into the sauce.
- Combine Pasta and Sauce: Mix the cooked pasta thoroughly with the onion and cheese sauce to coat evenly. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the remaining Gruyère cheese and Parmesan cheese evenly over the top of the pasta casserole.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley if desired, and serve warm for a comforting meal.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth.
- Gruyère cheese provides the classic French onion soup flavor, but mozzarella or provolone can be used for a milder taste.
- Make sure to caramelize the onions slowly to develop a rich flavor without burning.
- If you prefer a less creamy casserole, reduce the heavy cream amount slightly.
