Description
Rich, deeply flavorful, and irresistibly cheesy—imagine your favorite French onion soup transformed into a hearty pasta bake. Each bite delivers caramelized onion sweetness, savory broth depth, and a golden, bubbling cheese top—pure comfort.
Ingredients
2 tbsp butter
2 large onions, thinly sliced
2 garlic cloves, minced
½ tsp sugar (optional, to help caramelize onions)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
Salt and pepper to taste
2 cups beef broth (or a mix of beef & chicken broth)
½ cup dry white wine or additional broth (optional)
8 oz (about 225 g) pasta (e.g. rigatoni, penne, or shells)
1 cup grated Gruyère cheese (plus extra for topping)
½ cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C). Grease a 9×9 inch (or similar) baking dish.
In a large skillet, melt butter over medium‑low heat. Add onions (and sugar if using), cooking slowly—stir occasionally—for 20–25 minutes until deeply golden and caramelized.
Stir in garlic and thyme, cooking 1 minute until fragrant. Season with salt and pepper.
Add white wine (if using) and cook until reduced by half. Pour in broth, bring to a gentle simmer, and season to taste.
Meanwhile, cook pasta in salted water, but stop 2 minutes before al dente (it will continue cooking in the oven). Drain.
Stir pasta into the onion–broth mixture right in the skillet (or transfer everything to a large bowl). Mix in Gruyère and Parmesan, saving a little cheese for the top.
Transfer mixture into the prepared baking dish. Sprinkle extra Gruyère (or additional cheese) on top.
Bake for 20 minutes until cheese is bubbly and lightly browned. For a golden crust, broil for an additional 1–2 minutes—watching closely.
Let rest for 5 minutes before serving to set slightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 480 / serving
- Sugar: 6g / serving
- Sodium: 550mg / serving
- Fat: 25g/ serving
- Saturated Fat: 14g / serving
- Carbohydrates: 45g / serving
- Fiber: 3g / serving
- Protein: 20g / serving
- Cholesterol: 65mg / serving