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Cozy French Onion Pasta Bake Recipe with Crispy Breadcrumb Topping

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A comforting pasta bake featuring slowly caramelized onions, creamy Gruyère cheese, and a crispy panko breadcrumb topping. Perfect for cozy evenings and quick weeknight dinners.

Ingredients

Scale
  • 4 medium yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • ½ cup dry white wine or vegetable broth (optional)
  • 12 ounces elbow macaroni or any short pasta
  • 2 cups beef or vegetable broth
  • 1½ cups shredded Gruyère cheese
  • ½ cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon fresh thyme, chopped
  • Salt and black pepper, to taste
  • 1 tablespoon all-purpose flour (optional)

Instructions

  1. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat in a large skillet. Add the thinly sliced yellow onions and a pinch of salt. Cook slowly, stirring every few minutes, for about 30-35 minutes, or until onions turn a deep golden brown and taste sweet. Add a splash of water or broth if onions start sticking.
  2. Stir in the minced garlic and 1 teaspoon chopped fresh thyme. Cook for another 1-2 minutes until fragrant. Pour in ½ cup dry white wine or vegetable broth to deglaze the pan, scraping up any brown bits. Let it simmer until mostly evaporated.
  3. While the onions caramelize, bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just shy of al dente—about 1-2 minutes less than package instructions (usually 7-8 minutes). Drain and set aside.
  4. Sprinkle 1 tablespoon flour over the caramelized onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in 2 cups beef or vegetable broth, stirring constantly to combine into a smooth sauce. Simmer gently for 3-4 minutes until slightly thickened.
  5. Remove the skillet from heat. Stir in 1½ cups shredded Gruyère cheese until melted and smooth. Add the cooked pasta and mix gently to coat everything evenly. Season with salt and freshly ground black pepper to taste.
  6. Transfer the cheesy pasta-onion mixture into a greased 9×13 inch baking dish. In a small bowl, mix 1 cup panko breadcrumbs with ½ cup grated Parmesan cheese and a drizzle of olive oil. Sprinkle this crumb mixture evenly over the pasta.
  7. Preheat oven to 375°F (190°C). Bake the pasta for 20-25 minutes, or until the topping is crisp and golden brown and the edges are bubbling. Cover loosely with foil halfway through baking if topping browns too quickly.
  8. Let the bake cool for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Slowly caramelize onions over medium-low heat for best flavor. Use freshly grated Gruyère cheese for optimal melt. If topping browns too fast, cover loosely with foil halfway through baking. Caramelized onions can be made ahead and refrigerated for up to 3 days. For gluten-free, substitute pasta and breadcrumbs accordingly. For dairy-free, use vegan cheese and butter alternatives.

Nutrition

Keywords: French onion, pasta bake, comfort food, caramelized onions, crispy breadcrumbs, Gruyère cheese, easy dinner, cozy meal

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