Description
A cozy and delicious French Onion Pasta Bake that combines the rich flavors of caramelized onions and creamy cheese with pasta for a comforting meal.
Ingredients
Scale
- 8 ounces pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sugar, cooking for about 15-20 minutes until the onions are caramelized and golden brown, stirring occasionally.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the beef broth, Worcestershire sauce, and thyme. Season with salt and pepper. Bring to a simmer and let it cook for 5 minutes.
- Stir in the heavy cream and cooked pasta, mixing well to combine all ingredients.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with Gruyère and mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth and omit Worcestershire sauce.
- Add cooked mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg