French Onion Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Calories
983 kcal
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Course
Main Course
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Cuisine
American
French Onion Pasta Bake
Description
The recipe begins with caramelizing halved, sliced yellow onions over medium-low heat for 40-45 minutes with butter, olive oil, and occasional beef stock to prevent burning. This process concentrates the onions' sweetness and softens their texture. Separately, pasta shells are cooked al dente and set aside. Chicken breast cubes are cooked until fully done with Italian seasoning for flavor. Pinot Grigio wine, beef stock, fresh thyme, and flour are combined to create a sauce base.
Once the onions reach a rich brown color, they are combined with the cooked chicken, pasta, and sauce in a large oven-safe skillet and topped with freshly grated Gruyère cheese. The dish is baked until the cheese melts and browns slightly, creating a savory, creamy consistency with tender components.
This pasta bake serves as a filling main course combining the sweetness of caramelized onions with savory chicken and cheese. Using a large oven-proof skillet simplifies preparation and serving. The dish pairs well with simple greens or crusty bread.
Notes emphasize careful onion slicing to prevent burning, frequent stirring during caramelization, and using a high-sided skillet for ease. Caramelized onions can be stored up to a week in an airtight container for convenience in other recipes.
Ingredients
- 2 large onion peeled, halved, sliced into 1/8 inch half-moon slices, yellow
- 1 pound chicken breast cut into 1 inch cubes, boneless, skinless
- 1 teaspoon Italian seasoning
- 3 tablespoons butter unsalted
- 4 tablespoons olive oil (divided)
- 3 tablespoons beef stock
- 2 cups beef stock
- 1 tablespoon thyme removed from stem, fresh leaves
- 187 milliliters Pinot Grigio wine 1 small bottle
- 1 tablespoon all-purpose flour
- 2 teaspoons beef bouillon paste brand: Better Than Bouillon
- 1 pound pasta shells (cooked al dente according to package instructions)
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1 cup gruyere cheese freshly grated
Instructions
- In a large cast iron skillet [see note #1] over medium heat, add the 2 tbsp olive oil and 3 tbsp butter. Once butter has melted, add in the onions and a pinch of kosher salt. Sauté the onions for 3-4 minutes until they begin to soften. Lower the heat to medium/low and continue to cook onions stirring frequently so they do not burn [see notes]. After 20 minutes, add in the 3 tbsp of beef stock and continue stirring the onions. For the rest of the caramelization process, you'll need to be frequently stirring so the onions do not burn. The whole process of caramelizing the onions takes about 40-45 minutes [see notes for important tips].
- While the onions are cooking, cook the pasta to al dente according to package instructions. Drain and set aside.
- Remove the onions from the skillet using tongs and set aside. Turn the heat to medium/high, add in the 2 tbsp oil, the chicken, and the Italian seasoning. Cook chicken entirely through to 165 degree internal temperature. About 10 minutes. Remove the chicken from the pan and set aside.
- Lower the heat to medium, return the onions back into the pan. Deglaze the pan with the white wine and allow the liquid to reduce by half. Once liquid has reduced, add the flour and stir until combined with the onions. Add in the fresh thyme, the 2 cups beef stock, the beef bouillon paste, and freshly ground black pepper. Stir until all combined. Add the chicken back into the skillet, allow the french onion sauce to come to a boil and lower the heat to simmer. Taste and adjust seasoning if necessary.
- Turn the heat off, add in the pasta shells, and carefully mix the pasta into the french onion sauce. Top with the freshly grated gruyere cheese, and place in the oven. Low broil until the cheese has melted. Carefully remove from the oven, top with fresh thyme, and serve.
Notes
- Use a large oven-proof skillet, at least 10 inches diameter with high sides, to fit all ingredients and go from stovetop to oven.
- Slice onions about 1/8 inch thick to ensure even cooking without burning.
- Stir onions frequently and add small amounts of beef stock to prevent sticking and burning during caramelization.
- Start cooking onions over medium heat, then reduce to medium/low once they begin softening, to allow slow caramelization.
- Caramelizing onions takes roughly 45 minutes; they should reduce in size and develop a rich brown color.
- Caramelized onions can be refrigerated in an airtight container for up to one week for use in other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 983 kcal
% Daily Value*
| Calories | 983kcal | 49% |
| Carbohydrates | 97g | 32% |
| Protein | 53g | 106% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 132mg | 44% |
| Sodium | 877mg | 37% |
| Potassium | 1074mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 411mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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