This oven-baked 5-ingredient French onion bowtie pasta is exactly the kind of weeknight comfort food I lean on after a long day at work. Everything happens in one deep metal roasting pan: you scatter in dry bowtie pasta, tuck in sweet caramelized-style onions, pour over rich beef broth, and let the oven do the heavy lifting. The flavors are inspired by classic French onion soup—beefy, savory, and a little bit indulgent—just in a no-fuss pasta form. It’s the kind of dish that somehow disappears faster than anything else on the table, and nobody needs to know how little effort it actually took.
Serve this French onion bowtie pasta straight from the roasting pan with a simple green salad (bagged spring mix totally works) and some roasted or steamed vegetables—broccoli or green beans are easy wins. A slice of crusty bread or garlic toast is great for soaking up any extra broth left in the pan. If you like wine, a glass of dry red (like a cab or pinot noir) pairs nicely with the rich beefy flavor, but honestly, it’s just as cozy with a cold iced tea or sparkling water with lemon.
Oven-Baked 5-Ingredient French Onion Bowtie PastaServings: 4
Ingredients
12 oz dry bowtie (farfalle) pasta
4 cups rich beef broth (low-sodium if possible)
2 cups sliced sweet onions (about 2 medium onions)
2 tbsp unsalted butter, cut into small pieces
1 1/2 cups shredded Gruyère or Swiss cheese
Directions
Preheat your oven to 400°F (200°C). Place a deep metal roasting pan (at least 9x13 inches with high sides) on the counter so it’s ready to assemble.
Spread the dry bowtie pasta evenly across the bottom of the deep metal roasting pan. It’s okay if some pieces overlap; just try to keep it in a fairly even layer so it cooks uniformly.
Scatter the sliced onions over the dry pasta, spreading them out so every area has some onion. This helps the flavor soak into all the pasta as it bakes.
Dot the top with the butter pieces, tucking a few down into the pasta and onions. This gives you that French onion soup richness and helps everything stay silky instead of drying out.
Slowly pour the rich beef broth over the dry bowtie pasta and onions in the deep metal roasting pan, making sure all the pasta is moistened. Gently press down any pieces that are sticking up so they’re mostly submerged in the broth.
Cover the roasting pan tightly with foil, crimping the edges to trap the steam. Bake in the preheated oven for 30 minutes, until the pasta is mostly tender and the onions are soft.
Carefully remove the foil (watch for steam), give the pasta a gentle stir to redistribute the onions and broth, and smooth it back into an even layer. If any pasta looks dry, push it down into the liquid.
Sprinkle the shredded Gruyère or Swiss cheese evenly over the top of the pasta. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden in spots and the pasta is fully cooked.
Let the pan rest for 5–10 minutes before serving so the sauce thickens slightly and the pasta can soak up the last of the broth. Spoon straight from the roasting pan and enjoy while hot.
Variations & Tips
For a slightly lighter version, swap half of the beef broth for low-sodium chicken broth; you’ll still get that French onion vibe with a bit less intensity. If you want more caramelized onion flavor but don’t have time to fully caramelize them on the stove, you can sauté the sliced onions in a skillet with 1 extra tablespoon of butter for 8–10 minutes until golden at the edges, then proceed with the recipe. To add protein without extra dishes, tuck 1–2 cups of shredded rotisserie chicken or sliced cooked sausage into the pasta before pouring over the broth. For a vegetarian twist, use a very rich vegetable broth and add a splash of soy sauce or Worcestershire-style vegetarian sauce to boost the savory depth. You can also play with cheese: try half Gruyère and half mozzarella for extra stretch, or use provolone if that’s what you keep on hand. If the top isn’t browning the way you like, turn on the broiler for 1–2 minutes at the end—just watch it closely. Leftovers reheat well with a splash of extra broth or water to loosen the pasta; I like to pack single portions in containers for easy work lunches.
