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–+ servings
cocotte french onion pastina from above

Cocotte French Onion Pasta Bake

This Cocotte French Onion Pasta Bake is a single-serve twist on the viral French onion pasta bake, made with caramelized onions, tender pastina, and plenty of melted cheese.
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Ingredients

Serves 2 8 oz cocottes

For the caramelized onions:

  • 2 large onions
  • 1/2 cup beef broth
  • A few sprigs of thyme
  • 2 tbsp port wine See note
  • 2 tbsp butter
  • Sea salt
  • Pepper

The rest:

  • 2/3 cup pastina
  • 1 cup beef broth
  • 1 tsp worcestershire sauce
  • 1/2 cup gruyere cheese
  • 1/2 cup parmesan cheese
  • 4 tbsp heavy cream 

Instructions 

  • Preheat oven to 400. 
  • Make the caramelized onions: Melt butter in a large skillet over medium-low heat. Using a mandolin or by hand, thinly slice the onions.
  • Add the onions to the skillet along with thyme sprigs, sea salt, and black pepper. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 30–40 minutes. Deglaze with a splash of port wine and cook for another 2–3 minutes, until the wine has reduced and the onions are glossy.
  • Add ⅓ cup pastina to each mini and top each with 1-2 tbsp of caramelized onion and ½ cup beef broth or until you get pretty close to the top of the mini. You want everything to be submerged in the broth for a nice even cook.
  • Bake for 18 minutes, stirring halfway through. Remove and turn oven up to broil. Add 2 tbsp of cream per each cocotte. Grate cheese and add on top. Broil for 2-3 minutes or until browned and bubbly. Enjoy! 

Notes

Note: I love to use port when I make french onion soup, so this is a little nod to that. If you prefer you can use wine.