French Onion Pasta Bake | Rich & Cheesy Comfort Food
This French onion pasta bake takes the classic flavours of French onion soup and transforms them into a rich, cheesy pasta dish. Sweet caramelised onions are folded through tender penne and coated in a savoury sauce before being baked under a golden Gruyère crust. It’s hearty, comforting, and perfect for a cozy family dinner or entertaining friends.
Ingredients
- 4 Tbsp (60g) - Unsalted Butter
- 1kg (2.2lb) - Brown (Yellow) Onions, Sliced
- 3 - Garlic Cloves, Minced
- 2 Tbsp (20g) - Plain (All Purpose) Flour (or rice flour/cornstarch for gluten-free)
- 2 tsp (3g) - Thyme (Fresh or Dried)
- 1 Tbsp (15g) - Brown Sugar
- 1 Cup (250ml) - Dry White Wine (or beef stock)
- 3 Cups (750ml) - Beef Stock
- Seasoning to Taste
Pasta & Cheese
- 500g (1.1lb) - Penne or Rigatoni (or gluten-free alternative)
- 200g (7oz) - Gruyère Cheese, Grated
- 100g (3.5oz) - Mozzarella Cheese, Grated
- 50g (1.7oz) - Parmesan Cheese, Grated
Instructions
- Slice the onions into thin half-moons. Mince the garlic. Grate the cheeses and set aside.
- Melt the butter with olive oil in a large heavy pot. Add the onions and salt. Cook slowly over medium-low heat for 30–35 minutes, stirring often, until golden brown. Halfway through, add the garlic and cook for 1 minute.
- Sprinkle over the flour and thyme and stir, and cook for 2 minutes. (For gluten-free: use rice flour, or add cornstarch slurry later.)
- Add brown sugar and cook for 1 minute. Deglaze with the wine or stock, scraping the base of the pot. Reduce by half.
- Add the beef stock and simmer uncovered for 10 minutes until glossy and slightly thickened—season generously with cracked black pepper.
- Cook the rigatoni in salted water until just under al dente. Reserve some pasta water before draining.
- Toss the pasta with the onion sauce, loosening with reserved water until evenly coated.
- Transfer to a greased baking dish. Top with Gruyère, mozzarella, and parmesan in layers.
- Bake at 200°C (400°F), or 180°C fan (350°F fan), for 20 minutes until bubbling and golden. Rest for 5 minutes before serving. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge: Store in an airtight container for up to 3 days.
Freezer: Best frozen before baking. Assemble pasta and sauce, top with cheese, wrap tightly, and freeze for up to 2 months.
Reheating Instructions
Oven: Cover with foil and bake at 180°C (350°F) for 15–20 minutes until heated through.
Microwave: Add a splash of stock or water, cover, and heat gently until steaming hot.
From Frozen: Bake at 180°C (350°F) until piping hot and golden on top.
Watch How To Make The Recipe
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