Best-Ever French Onion Pasta Bake

“A comforting fusion of French onion soup and pasta, combining caramelized onions, rich beef broth, and melted Gruyère cheese into one irresistible dish.”

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Ingredients

• 3 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup white wine (optional; substitute with extra broth if preferred)
• 4 cups beef broth
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 12 ounces pasta (fusilli or campanelle recommended)
• 1 cup shredded Gruyère cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

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Instructions

Step 1: Caramelize the Onions

1. In a large skillet or heavy-bottomed pot, melt the butter over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for 15–20 minutes until softened and golden brown.
3. Stir in the garlic, sugar, and salt, cooking for an additional 2–3 minutes until fragrant.

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Step 2: Deglaze the Pan

1. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
2. Simmer for 3–5 minutes until the wine reduces slightly.

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Step 3: Build the Sauce

1. Add the beef broth, thyme, and bay leaf to the onions.
2. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes to allow the flavors to meld.

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Step 4: Cook the Pasta

1. While the sauce simmers, cook the pasta in salted boiling water according to package instructions until al dente.
2. Drain the pasta, reserving 1/2 cup of pasta water.

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Step 5: Combine Pasta and Sauce

1. Remove the bay leaf from the sauce.
2. Toss the cooked pasta into the onion sauce, stirring to coat. Add a splash of reserved pasta water if the sauce is too thick.

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Step 6: Add the Cheese

1. Stir in half of the shredded Gruyère cheese, letting it melt into the sauce.
2. Transfer the mixture to a greased baking dish. Top with the remaining Gruyère cheese.

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Step 7: Bake

1. Preheat your oven to 375°F (190°C).
2. Bake the dish for 10–15 minutes, or until the cheese is bubbly and golden.

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Step 8: Serve and Garnish

1. Remove from the oven and let it cool slightly.
2. Garnish with chopped parsley, and season with additional salt and pepper to taste.

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Why You’ll Love This Recipe

• Rich and Flavorful: The caramelized onions and beef broth provide a deep, savory flavor.
• Cheesy Goodness: Gruyère adds a creamy, nutty finish that pairs perfectly with the pasta.
• Comfort Food Classic: Combines the best of French onion soup and a hearty pasta dish.

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Pro Tips for Success

1. Perfect Caramelization: Be patient when cooking the onions; low and slow yields the best flavor.
2. Customize Cheese: Swap Gruyère for Swiss or Fontina if you prefer.
3. Make Ahead: Caramelize the onions and build the sauce in advance to save time.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven or microwave, adding a splash of broth or water to loosen the sauce if needed.

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This French Onion Pasta Bake is truly irresistible, combining the luxurious flavors of a classic soup with the satisfying texture of pasta. A recipe you’ll want to make again and again! 🧅🍝✨

Enjoy!