Try This---One-Pot Creamy French Onion Pasta Bake

Try This—One-Pot Creamy French Onion Pasta Bake

It’s official… I’m super cold. This is probably my least favorite time of year. Cold weather weighs on me like a ton of bricks. The bright side is that I can prepare some hearty, hot meals for a little comfort. After spending a very cold and rainy Sunday in Brooklyn, I decided that I really needed some stick to your ribs soup. By the time I got to the grocery store, that craving totally evolved into an intense yearning for pasta. Whatever. I guess I shouldn’t shop when I’m hungry.

Anyway, I found this wonderful recipe that combines all the goodness of french onion soup with all the awesome of pasta. I mean, seriously, do I really need to explain? You must try this!

Try This---One-Pot Creamy French Onion Pasta Bake

One-Pot Creamy French Onion Pasta Bake


  • 4 tablespoons butter
  • 2-3 sweet onions (I like to use 2 smaller onions)
  • 1 tablespoon brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 cup red wine
  • 8 ounces button mushrooms, sliced
  • salt + pepper, to taste
  • 2 cloves garlic, minced or grated
  • 3 cups low sodium vegetable broth + 3/4 cups water
  • 1 pound of your favorite short cut pasta
  • 2 bay leaves
  • 2-3 fresh thyme sprigs
  • 1 1/4 cups heavy cream
  • pinch of cayenne pepper
  • 6 ounces gruyere cheese, shredded
  • 1/3 cup gorgonzola cheese, crumbled (optional)


  • Heat a large high-sided dutch oven over medium-high heat and add the butter
  • Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened
  • Slowly add the Worcestershire sauce and the wine, let them cook into the onions, add more and continue to cook
  • Repeat until the the wine is gone and the onions are caramelized to your liking
  • Preheat the broiler to high
  • Toss the mushroom and garlic in with the caramelized onions, season with salt + pepper
  • Cook another 3-4 minutes
  • Pour in the vegetable broth + water and bring to a boil
  • Add your pasta, bay leaves and thyme, cook, stirring often until most of the liquid has been soaked up by the pasta and the pasta is al dente
  • Stir in the cream and a pinch of cayenne pepper
  • Stir in half the gruyere cheese and the gorgonzola cheese
  • Cook 2 minutes and then remove from the heat
  • Top with the remaining cheese and place under the broiler for 1-2 minutes until the cheese is melted
  • Serve warm, top with fresh thyme and parsley if desired

Source: Half Baked Harvest

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