Description

This French Onion Pasta Casserole combines the rich, savory flavors of classic French onion soup with a hearty pasta bake. Tender caramelized onions, fragrant garlic, and a splash of dry sherry simmer in a flavorful beef broth, then meld with rigatoni pasta and topped with toasted garlic croutons and melted Gruyere cheese. Baked to golden perfection, this comforting casserole makes an ideal choice for a warming family dinner or special occasion.

Ingredients

Scale

Vegetables and Aromatics

6 medium yellow onions, sliced
1 tablespoon minced garlic (about 3 cloves)

Fats and Oils

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons olive oil (for topping)

Liquids

8 cups beef broth
1/4 cup dry sherry (optional)

Spices and Seasonings

1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Pasta and Baking Ingredients

12 ounces rigatoni pasta
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 and 2 tablespoons butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelized, about 40 minutes. This slow cooking develops the rich, sweet flavor essential to French onion dishes.
Add Garlic and Seasoning: Stir in the minced garlic, dried thyme, salt, and black pepper, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic as it will turn bitter.
Deglaze and Simmer: Pour in the beef broth and dry sherry (if using), scraping the bottom of the skillet to loosen any browned bits. Bring to a boil, then reduce heat and simmer for about 10 minutes to allow flavors to meld.
Cook the Pasta: Meanwhile, cook the rigatoni pasta in salted boiling water according to package instructions until al dente. Drain the pasta and set aside.
Combine pasta and onion mixture: In a large mixing bowl or directly in a casserole dish, combine the cooked rigatoni with the onion and broth mixture, stirring gently to combine.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the pasta and onion mixture into a greased casserole dish. Sprinkle the garlic croutons evenly over the top, then cover with the shredded Gruyere or provolone cheese. Drizzle 2 tablespoons of olive oil over the cheese to help it brown and develop flavor as it bakes.
Bake the Casserole: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let the casserole rest for 5 minutes before serving to set.

Notes

If you prefer a vegetarian version, substitute beef broth with a rich vegetable broth and omit the dry sherry or replace with white wine.
Gruyere cheese can be substituted with provolone or Swiss cheese for a different but complementary flavor.
Make sure to caramelize the onions slowly over medium heat to avoid burning and achieve the best flavor.
Using garlic croutons adds a crunchy texture to contrast with the creamy pasta; you can make your own croutons by tossing bread cubes in olive oil and garlic, then toasting until golden.
This casserole can be prepared in advance and refrigerated, then baked fresh before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Casserole
Method: Baking
Cuisine: French-American