This post may contain affiliate links, please see our privacy policy for details.
This One Pot Creamy French Onion Pasta Bake is the ultimate cold weather comfort food. Think French onion soup, with the addition of pasta, a creamy sauce, and melty Gruyere cheese. The secret to this one-pot pasta is a little bit of wine, to keep those classic French onion soup flavors we love so much. This pasta dish is great any night of the week but is also perfect for your next dinner party. Every last bite is delicious…everyone LOVES a GOOD cheesy baked pasta…especially when caramelized onions are involved. This dish will be your new go-to when serving family and friends over the holidays…and other times throughout the year too.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
It’s that time of year when all I want to be cooking, eating, and sharing with you is comfort food recipes. As I type this, I’m looking out my NYC window to freezing cold rain. The question I keep asking myself is, when will the rain turn to snow? I’m channeling my mom and little sister (snow dance please!) and putting out the positive thoughts for snow. Because what’s more magical than a snowy NYC in December? It’s going to happen. I will document it for you all.
Regardless of rain or snow, December days call for only the best comfort foods and easy dishes that we can feed our friends and family. When I return home from New York, I’ll only have a week or so until the bulk of my family members start arriving for the Christmas holiday. With that in mind, I’ve been working to come up with some creative recipes to feed everyone this year. If there’s one thing I’ve learned over my many years of serving large groups, it’s that pasta dishes are key.
Most everyone enjoys pasta and what I love about a baked pasta is that I can prepare everything in advance if need be. This pasta is extra special though…if you love French onion soup, you will absolutely love this pasta bake. It has all the rich flavors you get in a bowl of steaming French onion soup. But made better with the addition of pasta and a touch more cheese. You simply cannot go wrong.
Here are the details.
Start with the onions. They need to be deeply caramelized, just as you do when making French onion soup. My secret to the best caramelized onions? Butter, a touch of honey, and in today’s case…dry red wine.
The butter is used for obvious reasons…fat, flavor, and deliciousness. The honey helps to cook and caramelize the onions faster. I always find these ingredients to be key when trying to achieve the perfect caramelized onions.
Now, the wine. Use a dry red wine. Cabernet Sauvignon is pretty traditional in most French onion soups, so I wanted to carry those flavors over into this pasta. You’ll cook about half of the wine into the onions. This not only helps the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.
If you prefer not to cook with wine, I recommend using about half a cup of pomegranate or cranberry juice when caramelizing the onions. For the remaining amount of wine called for (another half cup), use chicken or vegetable broth.
Once the onions have deeply caramelized, add mushrooms, garlic, and fresh thyme. Cook all together until the mushrooms have caramelized. Add the broth and dry pasta right into the pot. I know it may seem odd, but trust me, it works. Just bring the mix to a boil and cook until the pasta is al dente. Cooking the pasta together with the sauce only takes a few minutes and saves you from having to break out another pot. It’s my secret to keeping pasta recipes simple and easy.
When the pasta has cooked, add the cream and a little cheese. Transfer everything to the oven and bake until the cheese on top is melty and golden and everything looks and smells delicious.
The best thing about one pot recipes?
Everything starts in one pot, and ENDS in the very same pot. YES. Dishes be gone!! Granted, I tend to transfer my dishes to a baking dish for a prettier look, but if using an oven safe pot, you can bake this right in the very same pot you started with.
One and done and so easy. It’s just what’s needed this time of year, easy dinners that are incredibly delicious.
Serve this with…
Since this is such a hearty pasta, I love serving this with a bright salad. This pretty salad is always my favorite (I leave the chickpeas off when serving this as a side salad).
Of course, you can also add some bread, which is never a bad idea in our house.
With that, you’ll have a complete dinner that will be great any night of the week. My recommendation? Serve this up on the next super cold night when you’re craving a steaming bowl of soup…but also a plate of mac and cheese. This pasta is soup and mac and cheese in one. It’s creamy, cheesy, and swirled with caramelized onions. So…it’s insanely GOOD!
If you make this One Pot Creamy French Onion Pasta Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how to video:
One Pot Creamy French Onion Pasta Bake.
Ingredients
- 4 tablespoons butter
- 2-3 medium yellow onions, thinly sliced
- 2 teaspoons honey
- 1 cup dry red wine, such as Cabernet Sauvignon
- 2 cloves garlic, minced or grated
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves , (or 2 teaspoons dried thyme)
- kosher salt and black pepper
- 3 cups low sodium chicken broth , (use vegetable broth, if vegetarian)
- 1 tablespoon Worcestershire sauce, (use soy sauce, if vegetarian)
- 2 leaves bay leaves
- 1 pound of your favorite short cut pasta
- 1/4 teaspoon cayenne pepper, using more or less to your taste
- 1 1/4 cups heavy cream, whole milk, or canned coconut milk
- 1/3 cup crumbled gorgonzola cheese , (optional)
- 2 cups shredded gruyere cheese
Instructions
- 1. Preheat the oven to 400 degrees F. 2. Melt the butter, onions, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of wine and the onions are deeply caramelized. 2. Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cayenne, cream, gorgonzola, if using, and 1/2 cup gruyere cheese. Remove from the heat.3. If needed, transfer the pasta to a baking dish. Top with the remaining gruyere cheese.4. Transfer the baking dish to the oven and bake 20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh thyme. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This dish is next-level delicious!! The flavor profile is dynamic, total crowd-pleaser, versatile for vegans… not to mention gorgeous. It can be middle of the week or elevated dinner party.
Question for you, Tieghan… would you say this serves 8 as a standalone meal? I’m throwing a dinner party for 13 along with salmon, veggie side, salad, appetizers, and desserts and I feel like 1 will be enough. Naturally, I’m afraid it won’t be. What would you do?
Thanks for always making rad recipes!!
Hey Melanie,
Happy Monday! I love to hear this recipe turned out well for you! Thanks for making it:)
I think one of this will be plenty along with everything else you have!
Happy Holidays!
I’ve been making this recipe for a while now, never fails to impress. I’m a hero every time I make it, the kids love it. Thanks for sharing it with us!
Hey Eric,
Happy Holidays!🎄 Thanks for your comment and making this recipe so often, I’m so glad it always turns out well for you!
Have a great weekend!
Howdy…wondering if it would be awful to use a good brand of onion soup instead of all that soup making🤯? I’m not incredible in the kitchen, but this recipe sounds too good to pass by! Thanks….
Hey Katt,
I haven’t tested this, but I don’t see why not! Let me know if you give this recipe a try, I hope you love it!
I did use a can of French onion soup and it was amazing. That was the only thing I tweaked. Making another batch today, since I have multiple requests from friends and family for another container of this fabulous dish!
Hey Linda,
Perfect! Love to hear this recipe turned out well for you, thanks for making it!
Have a great weekend!
2 questions:
Can I use dehydrated mushrooms in this recipe?
My husband bought a Costco sized container of them and I’m struggling to use them up. Suggestions?
Hi Diana,
So sorry, I would not recommend that for this recipe:) Please let me know if I can help in any other way!
Hi. I’m allergic to mushrooms and want to make this French Onion Pasta Bake. Do you have any ideas as to what I could use as a substitute? Thank-you! I cannot wait to make this for my family. Bex
Hey Bex,
I would just skip the mushrooms, no big deal:)
I hope you love this recipe, please let me know if you give it a try!
I’ve been making this recipe for years- it is a fall/winter staple! Making it for fist time this season today! Thanks again!
Hey Joan,
Happy Sunday! Thanks a lot for making this recipe so often and your comment. So glad to hear it is always enjoyed!
This recipe was delicious. Used Brami pasta, added a pound of browned ground chicken and used bone broth all for extra protein. Ended up using 1% milk because that’s all I had, and a little less wine. FYI the cooking time estimate is way off – if you add up the times in the recipe alone it’s at least 50m, not 30. This took me well over an hour.
Hey Rebecca,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Hi! How could I make this ahead?
Hi Genna,
I would make through step 3, cover with foil, and then bake when you are ready to serve. I hope you love this recipe!
If made through step 3 and covered with foil, could it be refrigerated 24 hours before baking?
Hi Maribeth,
You bet, that will work nicely for you! I hope you love this dish!
Holy Cow!!! Myself, hubby and 5 year old loved this dish. We paired a salad with it, just perfect. Thank you!
Hey Lindsey,
I appreciate you giving this recipe a try, so glad to hear it turned out nicely for you! Have a great summer weekend!
Going to make! How do you think it would be with beef or chicken in it? Any recommendations?
Hi Jeannie,
Sure, I think either of those would be a great addition here. I would add cooked meat in step 4. I hope you love this recipe! xx
Love the flavours of this dish! Have made this several times (no Gorgonzola) and it always turns out great.
The cook time does seem to be quite off though. The time for caramelizing onions is 5 + 8-10 minutes, where caramelizing onions often takes 45+ minutes.
Hi Jo,
Happy Monday! I appreciate you making this recipe and your comment, so glad it turned out well! Thanks for sharing your feedback regarding the cook time. xx
This was sooooo good. I cut it in half for just my hubs and me but wish I hadn’t!
Any suggestions for making this vegan (or nearly vegan)? Would like to make it for a dairy/intolerant friend.
Hi Margaret,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! I’m so sorry, I have never tested with vegan ingredients, but you could certainly give it a try! xx
Hi Margaret, I’m vegan and I plan on trying this recipe with these vegan substitutes. In place of the cream or milk I will use Country Crock Plant Cream. In place of the 1/2 cup of gruyere cheese that gets mixed in I will use one pouch of Daiya Alfredo Cheese Sauce, the box comes with 3 pouches of sauce in it. And in place of the gruyere cheese for the top of the casserole I will use Miyoko’s Pourable Plant Milk Mozzarella. It can be drizzled on top then baked. It’s a great product. Hope these ideas help you make this dish for your friend. I can’t wait to make it myself!
Hi! Did this version end up working out well?
This dish was delicious! My husband and I enjoyed it so much. We bookmarked this one to make again and we can’t wait to share it with friends and family!
Hey Christina,
Fantastic! I appreciate you trying this recipe, I’m so glad it turned out nicely for you! xx
Sooo good, my wife can’t have spices and many things unfortunately upset her stomach. She had two helpings and no stomach issues. This was a big hit
Hey Britt,
Awesome! I am so glad to hear this recipe was enjoyed, I appreciate you making it! xx
Can this be prepared and frozen and then baked later?
Hi Karen,
Totally, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
Did you prepare ahead of time? How did that work? Hoping to do the same! Thanks ☺️