French Onion Pasta Bake

The flavors of French onion soup come together in this cozy pasta bake, complete a with sourdough and browned gruyere topping. Dry vermouth is traditional in a French onion soup and I call for it here. If you prefer, a dry white wine can be substituted. Everything can be assembled ahead of time and baked off to serve, allowing you to get ahead when serving for a dinner party.

French Onion Pasta Bake

Prep Time 40 minutes
Cook Time 30 minutes
The flavors of French onion soup come together in this cozy pasta bake, complete a with sourdough and browned gruyere topping. Dry vermouth is traditional in a French onion soup and I call for it here. If you prefer, a dry white wine can be substituted. Everything can be assembled ahead of time and baked off to serve, allowing you to get ahead when serving for a dinner party.
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Course Main Course
Servings 6

Ingredients
 

  • 2 large sweet onions, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 teaspoon dried thyme
  • ¼ cup dry vermouth, do not use sweet vermouth
  • 1-2 teaspoons kosher salt
  • 4 tablespoons butter, divided use
  • ¼ cup flour
  • 2 cups beef stock
  • 12 ounces pasta, such as campanile or fusilli
  • 3 cups cubed sourdough bread from a medium loaf
  • 2 cups shredded gruyere cheese

Instructions
 

  • Preheat your oven to 375 F. Butter a 9 x 13 rectangular baking dish and set aside.
  • Bring a large pot of water to a boil, and keep at a simmer until ready to cook the pasta.
  • Now, prepare the onions. Melt two tablespoons of the butter over medium heat in a large saute pan, one that has a lid, or large saucepan or stockpot. Add the onions, garlic, thyme, and 1 teaspoon salt and stir. Cook for 5 or 6 minutes, stirring occasionally, adjusting the heat if they start to dry out or brown too quickly.
  • Pour in the vermouth and scrape up any bits stuck to the bottom. Partially cover, and cook for 20 more minutes, stirring occasionally. The onions should be very soft and the liquid evaporated.
  • While the onions are cooking, cook the pasta in salted water until just al dente. The pasta will continue to cook in the oven, so be sure not to overcook it here. It should be drained about 2 minutes before the instructed cook time on the box. Set aside until the onions are finished.
  • Add the remaining butter to the pot with the onions. Once melted, stir in the flour and cook over low heat for 2 minutes, stirring the entire time. Pour in the beef stock and stir vigorously to avoid any lumps. Bring to a simmer, stirring the entire time, then once it's at a simmer cook without stirring over low heat for 4-5 minutes until slightly thickened.
  • Combine the pasta and the onions and taste for seasoning. Add fresh cracked black pepper and if it is needed, add more salt. Pour this into your prepared pan.
  • Top the pasta with the cubed bread, pressing it down slightly into the pasta and onions, then scatter the cheese over the bread evenly.
  • Bake for 30 minutes until bubbling and browned. Serve warm and gooey.
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