Description
A comforting and flavorful French Onion Chicken Pasta Bake that combines caramelized onions with tender chicken, penne pasta, and melted Gruyere cheese. This casserole features a rich, savory sauce made from white wine, chicken broth, and aromatic herbs, baked to golden perfection for a hearty, crowd-pleasing meal.
Ingredients
Base Ingredients
- 1 tbsp cooking oil
- 1 tbsp unsalted butter
- 2 sweet or Vidalia onions, sliced
- 1 tsp white granulated sugar
- 1¾ cups chicken bone broth, divided
- ⅓ cup dry white wine (Sauvignon Blanc recommended)
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- 2-3 cloves garlic, minced
Pasta and Cheese
- 8 oz uncooked penne pasta (about 2¾ cups, brown rice penne suggested)
- 1½ cups shredded cooked chicken
- 1½-2 cups shredded Gruyere cheese
Seasonings
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425°F (220°C). Grease or butter a large baking dish, approximately 10.5 by 7.5 inches, to prevent sticking.
- Caramelize Onions – Part 1: In a large heavy-bottomed pot over medium-high heat, warm the cooking oil and butter. Once melted, add sliced onions and sauté for about 5 minutes until they are lightly translucent and soft, stirring often to prevent burning.
- Caramelize Onions – Part 2: Add 1½ teaspoons salt and 1 teaspoon sugar to the onions. Continue cooking for 4-5 minutes, stirring frequently, allowing the onions to begin browning at the bottom of the pan.
- Deglaze and Continue Caramelizing: Add 1-2 tablespoons of chicken broth and use a wooden spoon to scrape the dark browned bits from the bottom of the pot. Maintain high heat and stir continuously for 4-5 minutes until the bottom of the pan darkens again. If it browns too fast or burns, reduce heat to medium. Repeat this scraping and broth addition process 3 more times, totaling 4 scrapings over 15-20 minutes, using about ¼ cup broth in total.
- Add Wine and Reduce: Pour in the dry white wine, scrape the bottom again, and allow the mixture to reduce for 4-5 minutes, stirring occasionally. The onions should become soft, sticky, and jam-like at this stage.
- Season Onions: Once the wine has fully reduced with little liquid left, stir in Worcestershire sauce, dried thyme, and minced garlic. Cook for 1 minute to combine flavors.
- Add Remaining Broth and Season: Turn off the heat. Add the remaining 1½ cups chicken broth to the pot and season generously with salt and pepper to taste.
- Assemble the Casserole: In the prepared casserole dish, spread the uncooked penne pasta evenly on the bottom. Top the pasta with shredded cooked chicken, then pour the caramelized onion sauce evenly over the chicken, followed by sprinkling the shredded Gruyere cheese evenly on top. Do not mix; keep the pasta on the bottom so it can absorb the liquid.
- Cover and Bake: Spray one side of a large sheet of foil with oil to prevent sticking. Cover the casserole tightly with the foil, oiled side down, and bake in the preheated oven for 10 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 8 minutes. Then switch oven to broil and broil for 3-5 minutes until the cheese topping is golden, bubbly, and slightly browned.
- Rest and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow the dish to set and flavors to meld.
Notes
- Use sweet or Vidalia onions for a natural sweetness that complements the caramelization process.
- Sautéing the onions slowly and scraping the pan encourages deep caramelized flavor without burning.
- Brown rice penne pasta adds a healthier whole grain option, but regular penne works fine as well.
- Spraying the foil with oil prevents the cheese from sticking to the foil during baking.
- For best results, ensure the broth and liquids are evenly distributed for the pasta to cook through while baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
