Go Back
–+ servings

French Onion Soup Pasta Bake

Indulge in the rich, comforting flavors of my French Onion Soup Pasta Bake. Inspired by my Linguine with Onions, this recipe features caramelized onions sweetened with molasses, creating a luscious, earthy base. Topped with melt-in-your-mouth Gruyere cheese, it's perfect for a festive, gooey treat without the gluten. Ideal for holiday feasting, this dish is both deliciously satisfying and cost-effective. Experience the joy of caramelizing onions and watch as they transform into a dreamy topping, making each bite a delightful celebration.
Print Pin
Servings: 6
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Equipment

  • casserole dish
  • oven
  • pan
  • stove top

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3-4 medium onions sliced
  • 1 tbsp molasses
  • 2 cloves garlic minced
  • ½ tbsp fresh thyme
  • 2 tbsp gluten-free flour
  • 3 cups bone broth
  • ¾ cup cream
  • 4 cups baby spinach
  • 400 grams short COOKED pasta noodle of choice (gf if needed)
  • 2 cups gruyere divided
  • 2 tbsp gluten-free bread crumbs
  • sea salt and cracked pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 400degrees. Boil water and salt the water for pasta.
  • Preheat a large dutch oven over medium high heat. Add olive oil and butter.
  • Add in sliced onions. Toss onions with oil and butter and reduce heat to medium-low. You will be stirring often . Once the onions shrink and become jammy, add in molasses and fresh thyme. Stir to coat and season with salt and cracked pepper.
  • Add in garlic and cook until garlic is fragrant. Approximately 2 minutes.
  • Add in flour and cook for 2-3 more minutes.
  • Add in broth, season again with salt and pepper.
  • Stir in cream.
  • Add in spinach and stir to combine.
  • Add in cooked pasta.
  • Add 1 cup of gruyere and mix in.
  • Season with salt and cracked pepper.
  • Prepare casserole dish by coating bottom and sides of dish with olive oil
  • Pour casserole into dish. Sprinkle with remaining gruyere and bread crumbs.
  • Bake for 20 minutes until cheese is bubbly and brown.
  • Let it cool for 10 minutes before serving.

Notes

Make sure you season as you go! There are many layers to this dish and you want to have proper seasoning throughout. Our bone broth doesn't have salt so if yours does, make sure you taste as you go.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 37g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 349mg | Potassium: 336mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2836IU | Vitamin C: 11mg | Calcium: 337mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.