Recipe by Danielle Renov

French-Onion-Soup Pasta Bake

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Dairy Dairy
Easy Easy
6 Servings
2 Hours, 30 Minutes

What if you could have all the deep, caramelized notes and the cheesy umami goodness of a French onion soup with half the effort and in waaay less time? Well, good thing you were thinking “Yes!” as you read that because that’s exactly what this recipe is. It’s as hands-off as possible without sacrificing on any of the traditional French-onion-soup elements we crave!

Yields 1- 9 x 13-inch (23 x 33 centimeter) pan


French-Onion-Soup Pasta Bake

  • 5 yellow onions, peeled, halved, and thinly sliced

  • 1 tablespoon Tuscanini Olive Oil

  • 3 tablespoons butter

  • 1 and 1/2 teaspoon fish-free Worcestershire sauce, such as Tonnelli

  • 1 teaspoon soy sauce

  • 2 tablespoons + 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 1/2 pound (225 grams) Tuscanini Fusilli Pasta

  • 3/4 cup cream cheese

  • 3/4 cup heavy cream

  • 2 and 1/2 cups shredded mozzarella cheese, divided



Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Place onions, oil, butter, Worcestershire sauce, soy sauce, 1 teaspoon kosher salt, and pepper in a 9 x 13-inch (23 x 33-centimeter) baking dish (real is best here!). Mix well to combine everything and break up the onion slices.


Take a sheet of Gefen Parchment Paper, a little larger than the baking dish, and crumple it up in your hand. Uncrumple it and place directly over the onions, tucking in all the loose edges so that all the onions are covered by the paper.


Place in the oven and cook for one hour and 20 minutes, removing every 20 – 25 minutes to stir the onions. Replace parchment paper on top of onions after each time.


When there’s only 30 minutes left for the onions to cook, fill a large pot with water, place over high heat, cover, and bring to a boil. Once boiling, add two tablespoons salt and the pasta. Cook until the pasta is al dente.


At this point, the onions should be deeply golden and smell incredible. Don’t worry if a few of them look burnt on the edges. It’s fine.


Remove the onions from the oven and lower the oven temperature to 350 degrees Fahrenheit (170 degrees Celsius).


Add the cream cheese and heavy cream to the onions and mix to combine. Place the drained, hot pasta directly into the baking pan with onions, along with 1/2 cup of the shredded mozzarella cheese. Stir everything together so the pasta is coated in all the creamy, oniony goodness. Top with remaining shredded cheese and return baking dish to the oven uncovered.


Cook for 35–40 minutes until the top is golden and bubbly and your house smells irresistible.


Serve hot and enjoy!


Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.

French-Onion-Soup Pasta Bake

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Stacey Silverman
Stacey Silverman
8 days ago

Can I saute the onions on the stove instead?

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Avigael Levi
Reply to  Stacey Silverman
6 days ago