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French Onion Pasta Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: Elizabeth
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course, Casserole
  • Method: Stovetop, Baking
  • Cuisine: French-Inspired, American

Description

This French Onion Pasta Casserole is a comforting and flavorful dish that combines caramelized onions, tender pasta, creamy cheeses, and a crispy breadcrumb topping. Inspired by classic French onion soup, this casserole offers rich, savory layers baked to golden perfection, making it an ideal main course for cozy family dinners or special occasions.

Ingredients

Scale

For the Onion Base

  • 3 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced

Liquids & Broth

  • 1/2 cup dry white wine (or beef broth)
  • 3 cups beef broth

Pasta & Herbs

  • 8 ounces penne or rigatoni pasta
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Dairy & Cheese

  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Topping

  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onions, sugar, salt, and black pepper. Cook slowly for 20 to 25 minutes, stirring frequently, until the onions become deeply caramelized and golden brown, developing rich flavor and sweetness.
  3. Add garlic and deglaze: Stir in the minced garlic and cook for an additional minute until fragrant. Then, pour in the white wine (or beef broth), scraping the bottom of the skillet to release all the flavorful browned bits. Simmer until the liquid is mostly evaporated.
  4. Simmer with broth and herbs: Pour in the beef broth and add the thyme. Bring the mixture to a gentle simmer, infusing the flavors together.
  5. Cook the pasta: Add the penne or rigatoni pasta directly into the skillet with the broth. Cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed by the pasta.
  6. Add cream and cheeses: Stir in the heavy cream, Gruyère, and mozzarella cheese until fully melted and creamy, creating a luscious sauce coating the pasta and onions.
  7. Transfer and prepare topping: Pour the pasta mixture into the greased baking dish. In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil to create a crispy topping. Sprinkle this mixture evenly over the casserole.
  8. Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes, or until the top is golden brown and bubbly, adding a delightful crunch.
  9. Garnish and serve: Remove from the oven and sprinkle with fresh chopped parsley to brighten the dish before serving warm.

Notes

  • For a stronger flavor, substitute half of the mozzarella cheese with Swiss cheese.
  • This casserole pairs wonderfully with a fresh green salad or roasted vegetables for a balanced meal.
  • Use beef broth for a richer taste; vegetable broth can be used for a lighter version.
  • Cook the onions slowly to achieve deep caramelization for maximum flavor.

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Find it online: https://easycookingworld.com/french-onion-pasta-casserole-recipe/