Name: French Onion Soup Pasta Bake : Creamy, Cheesy, and Comfort-Food Perfect
Ingredients: 1 lb rigatoni (or short pasta like penne, ziti, or shells); 2 tbsp butter; 1 tbsp olive oil; 3 large yellow onions, thinly sliced; 1 tsp sugar; 1 tsp fresh thyme (or ½ tsp dried); ½ cup dry white wine (or extra broth); 1½ cups beef broth (or vegetable broth for vegetarian); 1 cup heavy cream; 1 tsp Worcestershire sauce; 2 cups shredded Gruyère cheese, plus more for topping; Salt & pepper, to taste; Fresh parsley, chopped; Parmesan cheese, for extra flavor

Description

It’s everything you adore about classic French onion soup — sweet, jammy caramelized onions, melty Gruyère cheese, and deep, savory flavor — reborn as a rich, creamy pasta bake. The perfect mix of cozy and elegant!

Ingredients

Scale

For the Pasta Bake:

1 lb rigatoni (or short pasta like penne, ziti, or shells)
2 tbsp butter
1 tbsp olive oil
3 large yellow onions, thinly sliced
1 tsp sugar
1 tsp fresh thyme (or ½ tsp dried)
½ cup dry white wine (or extra broth)
1½ cups beef broth (or vegetable broth for vegetarian)
1 cup heavy cream
1 tsp Worcestershire sauce
2 cups shredded Gruyère cheese, plus more for topping
Salt & pepper, to taste

Optional Toppings:

Fresh parsley, chopped
Parmesan cheese, for extra flavor

Instructions

Caramelize the Onions
In a large skillet or Dutch oven, melt butter and olive oil over medium-low heat. Add sliced onions, sugar, thyme, and a good pinch of salt and pepper.
Cook slowly for 30–40 minutes, stirring every few minutes, until the onions are deeply golden and jammy. Don’t rush this step!
Deglaze the Pan
Pour in white wine (or broth), scraping up all the browned bits from the bottom. Simmer 2–3 minutes until mostly reduced.
Cook the Pasta
Boil rigatoni in salted water until 1 minute shy of al dente. Drain, but don’t rinse.
Make the Sauce
Add broth, cream, and Worcestershire sauce to the onions. Simmer 5 minutes, then reduce heat and slowly stir in 2 cups Gruyère until smooth and melted. Taste and season as needed.
Combine
Preheat oven to 375°F (190°C). Toss cooked pasta into the onion-cheese sauce until evenly coated.
Transfer to a greased 9×13-inch baking dish (or bake right in the skillet if it’s oven-safe).
Bake to Golden Perfection
Sprinkle generously with extra Gruyère (and Parmesan, if using).
Bake for 20–25 minutes, until bubbly and beautifully browned on top.
Serve & Savor
Rest 5–10 minutes before serving. Garnish with chopped parsley and cracked pepper.
Serve with a crisp salad and a slice of crusty baguette — because that sauce deserves to be mopped up.

Notes

Add mushrooms: Sauté 8 oz with the onions.
Add protein: Stir in shredded rotisserie chicken or steak slices.
Lighter version: Use half-and-half instead of cream.
Gluten-free: Use GF pasta and sauces.
Extra herbs: Try rosemary or sage for a deeper aroma.