cheesy french onion and mushroom pasta bake
Two sets of noods this week. What a time to be alive.
We enjoyed a melty, gooey French Onion Butternut Squash Grilled Cheese last week, and a Cider Caramelized Onion and Pear Pesto Pizza prior to that, so now we’re shuffling to the mother of all French onion pastas: a baked variety brimming with three varieties of cheese, tender egg noodles, and savory mushrooms folded into a base of jammy red wine-braised onions and cream sauce. Yo-ho-ho.
Cheesy French Onion and Mushroom Pasta Bake will transform you from a vitamin D-deprived sufferer of winter blues into a jolly fat man wrangling a set of reindeer and a velvet bag filled not with wrapped gifts, but with aluminum-lined serving dishes of casserole for all neighborhoods to love. Least, that’s my hope. At one bite, you’ll throw your fists up and cheer louder than the audience of a college football game. Instead of “ROLL TIDE” you’ll yell “DINNER TIME” and everyone in the house will lose their shit. Tables will be flipped, feet stumble over themselves, someone might tumble down the stairs, get up, and shove whoever gets in their way to the ground just to try and get the best and cheesiest bite.
If your household is less violent and more inclined to quiet, minimalist meals, rest assured that this pasta will still garner an uncanny amount of enthusiasm and everyone will walk back to their knitting and hipster music perfectly satisfied with the night’s selection.
Stop Your Wine-ing
The most prolonged part of the process is caramelizing the onions. After this step, the rest of the filling is snappy, but the extra time for the onions is always worth it.
As you start this step, I suggest you boil off the egg noodles. I recommend a short-cut variety for this recipe, the little squiggly dudes you get in the stores rather than the wide noodles.
Melt a bit of butter in a skillet and toss in some thinly sliced onions. Keep the heat relatively low and stir occasionally over the course of 15-20 minutes.
Once the onions begin to gain a bit of color, crank up the heat and pour in balsamic vinegar. Stir until absorbed, then whisk together some red wine and beef broth (I used vegetarian) and pour in half. Simmer for around 5 minutes, allowing most of the liquid to absorb and cook off, then add the other half. Stir and simmer until the onions are jammy and darkened. Move them to a plate.
Using the same skillet, cook off the mushrooms. Drizzle in a bit of olive oil, toss the mushrooms with a bit of salt and pepper, spread them in a single layer, and warm on medium heat for 5 minutes without stirring. Then, add garlic, fresh oregano, and red pepper flakes. Cook for 1 more minute.
Cream of the Crop
Now that the mushrooms and onions are finished, time to sauce up the shindig.
Simply pour in canned coconut milk, regular milk (I find oat works well, too), a bit of gruyere cheese, and parmesan cheese. Throw the onions back into the pan and stir until the sauce thickens a bit and the cheeses melt.
If your skillet isn’t oven proof, move the casserole to one that is. Either way, top with lots more gruyere and a bit of torn mozzarella. Bake at 400 degrees for 15-20 minutes until bubbly and aromatic. Try not to slobber all over the meal.
To complete the meal, add in a nice salad with roasted veggies – I made one with some sweet and savory acorn squash and avocado, but use whatever greens are available – a crusty bread, and a glass of red wine. If you loved the butternut and French onion combo, the Sweet and Savory Butternut Squash Apple and Pomegranate Salad is always there for you. Always staring at you longingly through the window pane, hoping it’s never forgotten.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 2 tbsp salted butter
- 2 yellow onions, sliced thinly
- 2 tbsp balsamic vinegar
- 1/2 cup red wine
- 1/2 cup vegetarian beef broth (or regular)
- 3 cloves garlic, minced
- 8 oz baby portobella mushrooms, sliced
- 2 tbsp fresh oregano, chopped
- 1/4 tsp red pepper flakes, or to taste
- 3/4 cup canned full fat coconut milk or heavy cream
- 1/2 cup whole milk
- 1 1/2 cups gruyere cheese, shredded
- 1/2 cup fresh parmesan cheese, shredded
- 4 oz fresh mozzarella, roughly torn
- 8 oz short cut egg noodles
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain, reserving 1 cup of the pasta water.
- Melt butter in a large skillet over medium-low heat. Stir in the onions and a pinch each of salt and pepper. Cook 15 minutes, stirring occasionally and monitoring the heat level to prevent burning. Turn the heat to medium-high and stir in the balsamic vinegar. Whisk together the red wine and beef broth and pour in half. Simmer for 5 minutes, then pour in the other half and simmer until the liquid is mostly absorbed and the onions are deeply browned, about 5-10 minutes longer. Move the onions to a plate and turn the heat down to medium.
- In the same skillet, add a drizzle more of olive oil and stir in the mushrooms. Cook undisturbed for 5 minutes, then toss in the garlic, oregano, and red pepper flakes. Heat for an additional minute. Pour in the coconut milk, regular milk, 1/2 cup of gruyere, and the parmesan cheese. Stir until the cheese melts. Add the onions back in. Fold the pasta into the cream sauce until thoroughly coated. If the sauce seems too thick, add 1/4 cup of pasta water at a time until desired consistency is reached.
- If your skillet is not oven-safe, transfer to a casserole dish or other pan. Top with remaining gruyere and the torn mozzarella. Bake for 15-20 minutes until the cheese melts and begins to turn golden in spots. Let cool 5 minutes, then serve.
