A little bit comfort food, a little bit nourishing! This vegetarian French Onion Dip Baked Pasta is made with a high-protein sauce and perfectly caramelized onions.Jump to Recipe
If you’ve been around here for a little while, you’re familiar with my Spinach Artichoke Baked Pasta. It takes the flavor profile of the classic dip and turns it into a higher protein pasta situation that is simply to die for. Well, this French Onion Dip Pasta applies that same logic to create your new favorite slightly-more-nutritious comfort food.
Key Ingredients for French Onion Dip Pasta
Onions: I generally use yellow onions and make sure they’re sliced into very thin half moon shapes.
Worcestershire Sauce and Balsamic Vinegar: Umami and acid to add some vibrancy to the caramelized onions.
Garlic and Chives: To deepen the onion flavor of this dish.
Dry White Wine: For depth of flavor. The alcohol will burn off, but if you don’t keep wine in the house, you can easily omit.
White Beans: Any variety works! The three most common types are cannellini, navy, and great northern.
Cream Cheese and Greek Yogurt: For a perfectly rich sauce that also sneaks in some protein and nourishment.
Pasta: You can really use any shape you like, but I’m partial to fusili for this recipe.
Cheese: Swiss or Gruyere works! Trader Joe’s and Aldi have a bagged version with a mixture of both that I use when I’m feeling lazy.
What If I Don’t Have a Cast Iron Skillet?
Lately my cast iron skillet has been one of my favorite kitchen tools because it makes transitioning between the stove top and the oven a total breeze. I highly recommend investing in one, as there are plenty of good ones at a decent price point. However, if you don’t have one, no worries whatsoever. You can simply use a large non-stick pan and a 9×13 baking dish instead. Below are some of the key changes to watch for in the recipe:
- The Onions: You will caramelize the onions in your non-stick pan rather than the cast-iron skillet.
- The Baking Dish: You’ll combine the pasta, onions, and sauce in the pan before transferring the whole thing to a prepared 9×13 baking dish. Top with the cheese at this time before putting it under the broiler.
- The Broiler: While the recipe recommends only broiling the pasta for two minutes (you don’t want it to burn!), it may take slightly longer. This is because your baking dish is not already hot like the cast iron skillet. Be sure to keep an eye on it throughout and remove from the oven when it’s melty and bubbling.
If you make this incredibly French Onion Dip Pasta, it would mean the world if you left a rating, review, question, or concern. This helps me make my recipes even better for you, the reader! You can also connect with me on Pinterest, Instagram, and TikTok.
More Incredible Pasta Recipes
- Spinach Artichoke Baked Pasta (with secret protein!)
- Buffalo Cauliflower Baked Pasta (Vegetarian!)
- The Best Pumpkin Mac and Cheese
- Simple Sun-Dried Tomato Tahini Pasta (Vegan)
- Vegan Kale Caesar Pasta with Crispy Chickpeas
- Vegan Pistachio Romesco Pasta (15-Minute Meal!)
Vegetarian French Onion Pasta
- Large Pot
- Food Processor
- cast iron skillet or other oven-safe skillet (or a Large Non-Stick Pan and 9×13 Casserole Dish)
For the Caramelized Onions
- 3 large yellow onions thinly sliced into half moon shapes
- 1 tbsp extra virgin olive oil
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp balsamic vinegar
- 3 cloves garlic peeled and minced
- ½ cup chives or green onions finely chopped
- ¼ tsp sea salt
- freshly ground black pepper
- ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
For the Sauce
- 1 15-oz can white beans drained and rinsed
- ½ cup milk of choice
- 1 8 oz package cream cheese
- ½ cup full fat Greek yogurt
- 1 tsp vegan Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp sea salt
- freshly ground black pepper
For the Rest of the Bake
- 10-12 oz pasta of choice (I used fusili)
- 1 cup Swiss or Gruyere cheese (or a combination of both- I buy the bagged mixture from Trader Joe's)
- Bring a well-salted pot of water to a boil and cook pasta according to package directions until just barely al dente (or still firm when bitten into).
- Heat olive oil in cast iron skillet or large non-stick pan over medium heat until shimmering and add onions. Sauté occasionally, checking every 5 minutes or so until they are caramelized and golden brown. This takes about 20-30 minutes.
- When onions are caramelized, add 1 tbsp Worcestershire sauce, balsamic vinegar, garlic, chives, salt, and pepper and sauté about 2 more minutes, or until liquid is absorbed. Add wine and sauté until all liquid is absorbed and incorporated, 3-5 more minutes.
- While the pasta is cooking and onions are caramelizing, make your sauce! Place white beans and milk in the bowl of a food processor and process until completely smooth. Add in remaining sauce ingredients and process until completely smooth, about 1 minute.
- Carefully add sauce and drained pasta to the cast iron skillet skillet, stir to combine, and top evenly with Swiss or Gruyere cheese. Alternatively, mix onions, sauce, and pasta together in the non-stick pan and transfer to a prepared 9×13 baking dish and top with cheese.
- Place under your broiler for two minutes or until the cheese topping is melted and slightly crisp and the sauce is bubbling a bit. Enjoy!
Photography by Hope Agresti