Inspired by the classic soup, this French Onion Pasta Bake is a hearty and healthy weeknight dinner! Made with caramelized onions and a creamy dairy-free sauce, it's a comforting meal with traditional flavors. It's a high protein vegan meal everyone will enjoy!
What is a french onion pasta bake?
Like the name implies, this lasagna-esque dish takes inspiration from the classic recipe for French onion soup. Since French onion soup is typically topped with a layer of gooey cheese, the main flavors translate easily into a pasta-based dinner. Instead of making an onion-based soup we are taking the caramelized alliums and combining them with meaty mushrooms, almond-based Alfredo sauce, and warming Italian herbs.
How can I cook lasagna on the stovetop?
Lasagna noodles labeled as "no-boil" will cook very easily in a pan on the stovetop, right in their prepared sauce. To cook lasagna on the stovetop, simply poke broken pieces of the noodles underneath your already-simmering cheesy sauce and vegetable mixture. With the heat set to medium and the sauce simmering heavily, the noodles will cook right in the pan in just 10 minutes, with no oven required.
How to Prepare Caramelized Onions
- Add olive oil to a cast iron skillet over medium low heat. Add sea salt and sauté for 5 minutes, until golden. Stir to prevent sticking.
- Cover your skillet, turn heat to low, and let onions steam for 25-30 minutes. Check occasionally to ensure they're not burning, adding a splash of water if needed.
- Remove the lid and deglaze the pan with white wine. Stir to let wine reduce. Repeat this process with the balsamic vinegar. Stir and add minced garlic, dried thyme, and optional red pepper.
- By this point your onions have been cooking for nearly 45 minutes, should be a dark brown and smell sweet. Turn off heat but leave onions in pan.
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Here is a video example of how to make caramelized onions!
Can caramelized onions be made ahead? How long will they keep?
Yes, caramelized onions can be made ahead and will last in the fridge for 5 days. Given that this recipe can take some time for an average "weeknight" meal, I recommend making this portion ahead of time if you are able! With pre-made onions, this french onion pasta bake can be ready in just 20 minutes.
I hope you enjoy this comforting French onion pasta bake recipe! Looking for more easy, dairy-free pastas? Try one of these next:
- Pink Sauce Pasta with Rose
- Crispy Orzo with Peas and Garlic Butter
- Vegetable Skillet Lasagna
- Microwave Cacio e Pepe
- Pumpkin-Shaped Gnocchi
French Onion Pasta Bake
Ingredients
For caramelized onions:
- 3 TBS olive oil
- 1 large yellow onion
- 1 teaspoon sea salt
- ¼ cup white wine
- 2 TBS balsamic vinegar
- 4 cloves of garlic minced
- ½ teaspoon red pepper flakes optional
- 2 TBS dried thyme or Italian seasoning
For white sauce:
- ⅓ cup slivered almonds*
- 3 TBS nutritional yeast
- 1 teaspoon apple cider vinegar**
- ¼ cup unsweetened plain almond milk
For pasta bake:
- 1 8 oz. package button mushrooms
- 2 cups water or vegetable broth
- 1 cup parsley chopped
- 8-10 no boil lasagna sheets broken into pieces
Instructions
- Begin by caramelizing you onions (these can be made ahead). Add olive oil to a standard-size cast iron skillet over medium low heat. Add sea salt and sauté for 5 minutes, until golden. Stir to prevent sticking. Cover your skillet, turn heat to low, and let onions steam for 25-30 minutes. Check occasionally to ensure they're not burning, adding a splash of water if needed. This process will take some time so try not to check too often! I use the lowest heat possible on my stovetop.
- Remove the lid and deglaze the pan with white wine. Stir to let wine reduce. Repeat this process with the balsamic vinegar. Stir and add minced garlic, dried thyme, and optional red pepper. By this point your onions have been cooking for nearly 45 minutes, should be a dark brown and smell sweet. Turn off heat but leave onions in pan.
- To make white sauce, add slivered almonds, nutritional yeast, apple cider vinegar, and almond milk to a high speed blender and combine until smooth. Add a splash of water if needed to help things along. The sauce should not be grainy at all, but velvety and smooth. Set sauce aside.
- Turn heat to medium. Add to pan chopped mushrooms and let cook for 2 minutes until some of their natural water is released. One the mushrooms are looking browned, add 2 cups water or broth (slightly less if your skillet is less than 12 inches across and 2 inches deep), parsley, and your reserved sauce. Bring mixture to a heavy simmer/near boil in the pan, watching carefully for overflow.
- Break lasagna sheets and poke inside the mixture so that they are covered by liquid. Let entire mixture simmer on high until noodles are cooked (about 10 minutes). You may want to cover the skillet with a lid to ensure the pasta cooks through fully. Remove from heat, let cool slightly, and serve.
Sue says
This is perfect for dinner on a cold winter night- we loved it! Great flavor and easy to make. I used cashews in place of almonds, and deglazed my pan with red wine and white wine vinegar - just because that's what I had on hand. Thanks for this keeper!
Emily says
Thank you for sharing, I'm really glad to hear that!! 🙂