Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole up to the point of adding the toppings, then refrigerate for up to 24 hours. When ready to serve, bring to room temperature, add the croutons and cheese, then bake as directed, adding about 5-10 minutes to the baking time.

What if I don't have an oven-safe pot?

No problem! Prepare the pasta mixture as directed, then transfer it to a 9x13 baking dish before adding the croutons and cheese. Bake as directed in the recipe for equally delicious results.

Can I use a different type of pasta?

Yes! While rigatoni works beautifully because its shape holds the sauce well, other medium-sized pasta shapes like penne, ziti, or fusilli will work nicely too. Avoid long pasta like spaghetti or linguine, which can be awkward in a casserole format.

Is there a substitute for dry sherry?

You can omit the sherry entirely, or substitute with dry white wine, vermouth, or even a splash of balsamic vinegar for a different but complementary flavor profile. Each will bring its own character to the dish while maintaining that special depth.

French Onion Pasta Casserole Recipe

Description

Indulge in the rich and comforting flavors of French Onion Pasta Casserole. This dish combines the savory goodness of caramelized onions with rigatoni pasta, all topped with crunchy garlic croutons and gooey melted Gruyere or Provolone cheese. It’s a perfect hearty meal that’s sure to warm your heart and satisfy your taste buds.

Ingredients

Units Scale

Pasta

2 tablespoons olive oil
6 medium yellow onions, sliced
2 tablespoons butter
1 tablespoon minced garlic (about 3 cloves)
8 cups beef broth
1/4 cup dry sherry (optional)
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
12 ounces rigatoni

Topping

3 cups garlic croutons
2 cups shredded Gruyere cheese (or provolone)

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Instructions

Caramelize Onions
Heat 2 tablespoons of olive oil in a large, oven-safe pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened, about 5-7 minutes. Reduce the heat to medium-low and continue cooking, stirring every 3-5 minutes, until the onions are deeply caramelized and golden brown, about 15-25 minutes.
Add Garlic and Butter
Once the onions are caramelized, add 2 tablespoons of butter and 1 tablespoon of minced garlic. Cook for about 2 minutes, allowing the butter to melt and the garlic to become fragrant.
Simmer the Sauce
Pour in 8 cups of beef broth and 1/4 cup of dry sherry (if using). Season with 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 10 minutes.
Cook the Pasta
While the sauce is simmering, preheat your oven to 350°F (175°C). Add 12 ounces of rigatoni to the pot and simmer for an additional 10 minutes, stirring occasionally to ensure the pasta cooks evenly.
Prepare the Topping
After the pasta has cooked, remove the pot from heat. Spread 3 cups of garlic croutons evenly over the top of the pasta, pressing them gently into the casserole. Sprinkle 2 cups of shredded Gruyere cheese (or Provolone) over the crouton layer.
Bake the Casserole
Transfer the pot to the preheated oven. Bake for 20 minutes, or until the cheese is bubbly and golden brown on top.
Let It Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to settle and the casserole to firm up slightly.

Notes

If you don’t have an oven-safe pot, don’t worry! Simply prepare the pasta as directed, then transfer it to a 9×13-inch pan. Add the croutons and cheese topping, and bake as instructed.
Feel free to experiment with cheese options; a blend of Gruyere and mozzarella can add extra creaminess to the dish.
For a vegetarian version, substitute beef broth with vegetable broth and ensure the croutons do not contain animal-based ingredients.

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 5g
Sodium: 725mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 15g
Cholesterol: 35mg