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Baked pasta shells topped with golden breadcrumbs and melted cheese in a ceramic dish, inspired by French Onion Casserole, and garnished with fresh herbs.

French Onion Casserole

Mandy Applegate
French Onion Casserole is one of those recipes that’s easy to throw together but still feels a little special. It’s rich, cheesy, and filling enough to work for a weeknight dinner, a potluck, or when you’ve got friends over. You can prep it ahead, stash it in the freezer without the topping, and finish it fresh when you’re ready to serve. It reheats well, too—if there is anything left.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Casserole, Dinner, Main Course, Side Dish
Cuisine French
Servings 6
Calories 569 kcal

Ingredients
  

  • 3 tablespoons butter
  • 4 cups yellow onions peeled and thinly sliced
  • ¾ teaspoon salt
  • ¼ cup cooking sherry
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon flour
  • 3 cups beef broth
  • 1 pound short pasta
  • ½ teaspoon black pepper
  • 1 ½ cups gruyere cheese grated
  • ½ cup panko bread crumbs
  • 1 tablespoon melted butter

Instructions
 

  • In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and stir to coat. Cook, stirring occasionally, for 20–25 minutes or until golden and deeply caramelized.
    3 tablespoons butter, 4 cups yellow onions
  • Stir in the salt and pour in the cooking sherry to deglaze the pot. Let it bubble for a minute, then sprinkle in the flour and cook for another 2–3 minutes until the mixture thickens slightly.
    ¾ teaspoon salt, ¼ cup cooking sherry, 1 tablespoon flour
  • Pour in the beef broth and bring to a boil. Stir in the uncooked pasta and cook for about 10 minutes, or until pasta is al dente.
    3 cups beef broth, 1 pound short pasta
  • Stir in the black pepper, thyme, and half of the Gruyère cheese. Mix well to combine.
    1 tablespoon fresh thyme, ½ teaspoon black pepper, 1 ½ cups gruyere cheese
  • In a small bowl, toss the panko breadcrumbs with the melted butter.
    ½ cup panko bread crumbs, 1 tablespoon melted butter
  • Sprinkle the remaining Gruyère over the casserole, followed by the buttery breadcrumbs. Place the pot or baking dish under the broiler for 5–7 minutes, or until the top is golden and bubbling.
  • Let rest for a few minutes before serving. Finish with a sprinkle of fresh thyme.

Notes

  • Take Time with the Onions: Don’t rush the onions—slow cooking them brings out their sweet, deep flavor that gives this casserole its signature taste.
  • Deglaze for Flavor: Sherry helps lift the caramelized bits from the bottom of the pot, adding a deeper flavor to the sauce.
  • Go for Short Pasta: Use pasta shapes that can hold onto the sauce—penne, rotini, or fusilli work best.
  • Swap in Parmesan Cheese: If you don’t have Gruyère, freshly grated Parmesan works in a pinch—it won’t be quite as creamy, but it still brings a rich, savory bite.
  • Stir While Cooking Pasta: Give the pasta an occasional stir while it simmers in the broth to prevent sticking and make sure it cooks evenly.
  • Don’t Walk Away from the Broiler: Keep a close eye when broiling—toppings can go from golden to burnt quickly.
  • Let It Set: Resting the casserole for a few minutes before serving makes it easier to portion and gives the flavors time to settle.
  • Top It Off Your Way: Feel free to add crispy fried onions or chopped parsley for extra crunch and color before serving.

Nutrition

Calories: 569kcalCarbohydrates: 72gProtein: 23gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 1079mgPotassium: 446mgFiber: 5gSugar: 7gVitamin A: 605IUVitamin C: 10mgCalcium: 399mgIron: 2mg
Keyword French Onion Casserole
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