Baked French Onion Pasta
The Ultimate Comfort Food with Caramelized Onions and Creamy Cheese
If you love the deep, rich flavor of French onion soup, you’re going to fall head over heels for this Baked French Onion Pasta. It’s a cozy one-pot meal that combines sweet caramelized onions, creamy sauce, and melted cheese baked to perfection. Every bite is comforting, savory, and loaded with that irresistible onion flavor we all crave.
This dish brings together the elegance of French onion soup and the heartiness of pasta—making it the perfect recipe for chilly nights or when you simply want something indulgent and satisfying.
Ingredients
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
- 1 pound small-cut pasta (such as gemelli, rotini, or penne)
- 4 large sweet onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated sugar (or 1 teaspoon honey for a natural sweetness)
- 1½ teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
- ¼ cup apple juice
- 3 cups beef stock (or vegetable stock for a vegetarian version)
- ½ cup heavy cream (or half-and-half for a lighter sauce)
- ½ cup freshly grated Parmigiano Reggiano, plus extra for garnish
- 1 cup shredded gruyere or mozzarella cheese (for topping)
- Extra fresh thyme, for garnish
Instructions
1. Caramelize the Onions
In a large, deep oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat. Once melted, add the sliced onions and cook until they start to soften.
Reduce the heat to medium-low and stir in the garlic, salt, pepper, and sugar (or honey). Continue cooking for 30–40 minutes, stirring occasionally, until the onions turn a rich golden-brown color and become jammy. Be patient—this step builds the deep flavor that makes this dish so special.
2. Deglaze the Pan
Pour in the apple juice to deglaze the pan, scraping up any brown bits from the bottom. This adds depth and sweetness to the sauce. Stir in the thyme.
3. Simmer the Pasta
Add the uncooked pasta and beef stock to the skillet. Bring to a gentle simmer over medium heat, stirring often to prevent sticking. Cook for 15–20 minutes or until most of the stock is absorbed and the pasta is tender.
4. Make It Creamy
Stir in the heavy cream and Parmesan cheese until the sauce becomes thick and velvety. Taste and adjust the seasoning if needed.
5. Bake to Perfection
Sprinkle the top with gruyere or mozzarella cheese, then transfer the skillet to a preheated oven at 400°F (200°C). Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling around the edges.
6. Serve and Enjoy
Remove from the oven, let rest for a few minutes, then garnish with extra thyme and freshly grated Parmesan before serving.
Tips for Success
- Take your time with the onions: True caramelization can’t be rushed. The slow process is what develops their natural sweetness and deep flavor.
- Use an oven-safe pan: A cast-iron skillet or Dutch oven makes this dish easy to prepare from stovetop to oven without extra dishes.
- Add a crunchy topping: For extra texture, sprinkle buttered breadcrumbs or panko on top before baking.
- Make it vegetarian: Swap beef stock with mushroom or vegetable stock for a meat-free option.
Variations
- Add Protein: Stir in cooked shredded chicken or sautéed mushrooms before baking.
- Extra Cheesy: Try adding Swiss or provolone for a more indulgent flavor.
- Lighten It Up: Use half-and-half instead of cream, or whole-wheat pasta for a healthier twist.
What to Serve With French Onion Pasta
Pair this rich, creamy pasta with a light side dish for balance. Some great options include:
- Fresh Green Salad with Lemon Vinaigrette
- Homemade Garlic Bread or Brioche Rolls
- Roasted Asparagus or Balsamic Brussels Sprouts
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered dish at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
Note: It’s best not to freeze this dish since the cream may separate when thawed.
Nutrition (Per Serving)
Calories: 545 | Carbohydrates: 76g | Protein: 18g | Fat: 19g | Fiber: 5g | Sugar: 13g