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French Onion Pasta Casserole
All the flavors of French onion soup in a one-pot pasta casserole, with caramelized onions, garlic croutons, and melty Gruyère cheese.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 454 kcal
Course:
Main Course
Cuisine:
American
Ingredients
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
Instructions
- Heat 2 tablespoons 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.
- Once the onions are caramelized, add 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes, until the butter has melted and the garlic is fragrant.
- Pour in 8 cups 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.
- While the mixture is simmering, preheat your oven to 350°F (175°C).
- Add 12 ounces rigatoni to the pot and let it simmer for an additional 10 minutes, stirring occasionally to ensure the pasta cooks evenly.
- After the pasta has cooked, remove the pot from heat. Evenly distribute 3 cups garlic croutons over the top of the pasta, pressing them gently into the casserole. Sprinkle 2 cups shredded gruyere cheese (or provolone) over the crouton layer.
- Transfer the pot to the preheated oven. Bake for 20 minutes, or until the cheese is bubbly and golden brown on top.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
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Notes
- If you don't have an oven-safe pot don't worry! You can still make this dish by preparing the pasta as directed and then transferring it to a 9x13 pan. Top with the croutons and cheese and then bake as directed.
Nutrition Information
Serving
1serving
Calories
454kcal
(23%)
Carbohydrates
49g
(16%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Sodium
1527mg
(64%)
Potassium
399mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
407IU
(8%)
Vitamin C
6mg
(7%)
Calcium
391mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1serving | |
| Calories | 454kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 1527mg | 64% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 391mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.