60 minutes
A rich and comforting pasta bake combining the deep flavors of caramelized onions with a creamy blend of Gruyère and white Cheddar cheeses, topped with garlic-rubbed baguette slices.
to taste
tablespoons
Yellow Onion, Peeled, halved, and thinly sliced
0 lb
Vidalia Onion, Peeled, halved, and thinly sliced
0 lb
sprigs
Bay Leaf, optional
each
Black Pepper, Freshly ground
to taste
0 lb
Elbow Pasta
0 lb
Baguette, cut into 1/2-inch slices
each
each
tablespoons
tablespoons
tablespoons
tablespoons
cups
Gruyere, grated
0 oz
White Cheddar, grated
0 oz
1. Prepare Baking Dish
Start by bringing a large pot of salted water to a boil. While you wait, butter a 9-by-13-inch baking dish or a 3-quart casserole to prevent sticking later.
2. Caramelize Onions
In a deep, large ovenproof skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions, thyme sprigs, and, if using, the bay leaf. Season generously with salt and freshly ground black pepper. Cover the skillet, allowing the onions to soften for about 3 to 5 minutes. Uncover and continue cooking for another 20 to 25 minutes, stirring occasionally, until the onions are deep golden brown.
3. Cook Pasta
While the onions cook, preheat your oven to 450 degrees Fahrenheit and cook the pasta in the boiling water until it's just shy of al dente. Drain the pasta and set it aside.
4. Deglaze Onions
Once your onions are beautifully caramelized, deglaze the skillet by adding the vinegar and stirring for about 30 seconds to lift any browned bits from the bottom.
5. Create Sauce
Add the remaining 2 tablespoons of butter, allowing it to melt, and then sprinkle in the flour. Stir constantly for about 3 minutes to cook out the raw flour taste. Gradually whisk in the milk, ensuring a smooth mixture, and season with salt and pepper to taste.
6. Prepare Baguette
Rub one side of each baguette slice with the garlic clove, imparting a subtle, aromatic flavor.
7. Combine Pasta and Sauce
Now, stir almost all the grated Gruyère (reserve 1 cup for later) and all the white Cheddar into the onion mixture, allowing the cheeses to melt into a creamy sauce. Add the cooked pasta, stirring to combine everything thoroughly.
8. Assemble and Bake
Transfer the pasta and sauce mixture into your prepared baking dish. Arrange the garlic-rubbed baguette slices on top and sprinkle with the reserved 1 cup of Gruyère. Place the dish on a sheet pan to catch any potential drips and bake for 10 to 15 minutes, or until the top is golden and bubbly. For a crispier top, you can briefly broil the dish, keeping a close eye to prevent burning.
9. Garnish and Serve
Once out of the oven, garnish with fresh thyme leaves for a pop of color and an extra layer of flavor. Serve your Savory Caramelized Onion & Two-Cheese Pasta Bake warm and enjoy the comforting blend of rich, cheesy goodness with the sweet depth of caramelized onions.
Add cooked chicken, sausage, ground beef, or plant-based protein to the pasta before baking.
Stir in fresh herbs like basil, thyme, or rosemary, or add a layer of pesto to the pasta before baking.
Experiment with different cheese combinations such as mozzarella and Parmesan, Gruyère and Emmental, or goat cheese and cheddar.
Mix in roasted or sautéed vegetables such as bell peppers, zucchini, spinach, or mushrooms.
Introduce heat by adding red pepper flakes, diced jalapeños, or a spicy cheese like Pepper Jack.
Take your time caramelizing the onions properly; this can take anywhere from 30 to 45 minutes. Stir occasionally to ensure even caramelization and a deep golden brown color.
Adjust the seasoning throughout the cooking process to suit your palate for the perfect balance.
Properly season each layer of your dish; salt the onions during caramelization, salt the pasta water like the sea, and season your béchamel sauce with enough salt, pepper, and a hint of nutmeg.
Choose a pasta shape that holds sauce well, such as penne, ziti, or rigatoni, and cook it just until al dente to prevent it from becoming mushy after baking.
Aim for a velvety béchamel that coats the back of a spoon. Whisk constantly while adding the milk to your roux to prevent lumps.
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