Can I use different pasta shapes in this recipe?

Absolutely! While rigatoni works beautifully because its hollow shape captures the sauce, you can substitute penne, rotini, or even farfalle. Just be aware that different pasta shapes may require slight adjustments to cooking time, so keep an eye on the pasta's texture as it simmers in the broth.

How can I make this dish vegetarian?

Simply swap the beef broth for vegetable broth or mushroom broth for an equally delicious vegetarian version. The caramelized onions provide so much flavor that you won't miss the beef. For added umami, consider adding a tablespoon of soy sauce or a teaspoon of miso paste to the vegetable broth.

My onions aren't turning golden brown. What am I doing wrong?

Caramelizing onions requires patience. If your onions aren't browning, you might have the heat too low or the pan might be overcrowded. Make sure you're using a large enough pot, and don't rush the process by turning up the heat too high, which can cause burning rather than caramelization. The process typically takes 20-30 minutes for properly caramelized onions.

Can I prepare this in a slow cooker?

While the slow cooker isn't ideal for the complete recipe, you can certainly use it to caramelize your onions (4-5 hours on low with occasional stirring). Then transfer to a stovetop pot to continue with the broth, pasta, and finally bake in the oven with the toppings. This method is great for breaking up the preparation time.

French Onion Pasta Casserole Recipe

Name: French Onion Pasta Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 6 medium yellow onions, sliced; 2 tablespoons butter; 1 tablespoon minced garlic (about 3 cloves); 8 cups beef broth; 1/4 cup dry sherry (optional); 1 teaspoon dried thyme; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 12 ounces rigatoni; 3 cups garlic croutons; 2 cups shredded Gruyere cheese or provolone

Description

This French Onion Pasta Casserole combines the comforting flavors of classic French onion soup with the heartiness of a baked pasta dish. Caramelized onions, tender rigatoni, and garlic croutons come together under a golden, melty layer of Gruyere cheese for a crowd-pleasing main course. Perfect for family dinners or cozy gatherings, this dish is rich, savory, and full of warmth.

Ingredients

Units Scale

Pasta

2 tablespoons olive oil
6 medium yellow onions, sliced
2 tablespoons butter
1 tablespoon minced garlic (about 3 cloves)
8 cups beef broth
1/4 cup dry sherry (optional)
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
12 ounces rigatoni

Topping

3 cups garlic croutons
2 cups shredded Gruyere cheese or provolone

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Instructions

Caramelize the Onions:
Heat 2 tablespoons of olive oil in a large, oven-safe pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Reduce the heat to medium-low and continue cooking, stirring every 3-5 minutes, until the onions are deeply caramelized and golden brown, about 15-25 minutes.
Add Butter and Garlic:
Once the onions are caramelized, add 2 tablespoons of butter and 1 tablespoon of minced garlic. Cook for 2 minutes, until the butter has melted and the garlic is fragrant.
Create the Broth Base:
Pour in 8 cups of beef broth and 1/4 cup dry sherry (if using). Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a simmer over medium-low heat and let it simmer for 10 minutes.
Cook the Pasta:
While the mixture is simmering, preheat your oven to 350°F (175°C). Add 12 ounces of rigatoni to the pot and let it simmer for an additional 10 minutes, stirring occasionally to ensure the pasta cooks evenly.
Assemble the Casserole:
After the pasta has cooked, remove the pot from heat. Evenly distribute 3 cups of garlic croutons over the top of the pasta, pressing them gently into the casserole. Sprinkle 2 cups of shredded Gruyere cheese (or provolone) over the crouton layer.
Bake the Casserole:
Transfer the pot to the preheated oven. Bake for 20 minutes, or until the cheese is bubbly and golden brown on top.
Serve:
Remove the casserole from the oven and let it rest for 5 minutes before serving.

Notes

If you don’t have an oven-safe pot, simply prepare the pasta as directed, then transfer it to a 9×13 pan. Top with croutons and cheese, and bake as directed.
You can substitute other types of pasta if you don’t have rigatoni, like penne or ziti.
For extra creaminess, mix in a small amount of heavy cream before adding the pasta to the broth base.

Nutrition

Serving Size: 1 Serving
Calories: 400kcal
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 50mg