Oven-Baked Amish French Onion Noodles

Bring the rich, savory sweetness of classic French onion soup to your table with the simplicity of Amish home cooking. Tender egg noodles are baked in a flavorful broth with slow-caramelized onions, topped with melted Swiss and provolone cheese, and finished with a golden, bubbly crust—no stovetop fuss required.

Perfect for potlucks, family dinners, or a cozy weeknight, this one-dish wonder delivers maximum flavor with minimal effort.

Why You’ll Love It

🧅 Sweet, deep onion flavor without the fuss
⏱️ Prep in 20 minutes, then let the oven do the work
💛 One 9x13-inch dish = easy cleanup
💸 Budget-friendly: under $10 for 6–8 servings
🌾 Naturally nut-free and easy to make gluten-free (just use GF noodles)

Ingredients (9x13-inch baking dish)

For the Onions & Sauce:

3 tbsp butter
3 large yellow onions, thinly sliced
1 tsp sugar (for perfect caramelization)
2 cloves garlic, minced
2 (14.5 oz) cans beef broth
1 tbsp Worcestershire sauce
½ tsp dried thyme
Salt & black pepper, to taste

For the Noodles & Cheese Topping:

12 oz (340 g) wide egg noodles, uncooked
1½ cups (6 oz) shredded Swiss cheese
1 cup (4 oz) shredded provolone or mozzarella
Optional: ¼ cup grated Parmesan for extra depth

💡 Pro Tips:

Caramelize onions slowly for 15–20 minutes over medium-low heat for true sweetness.
Wide egg noodles hold up better in baked casseroles.
Don’t skip the Worcestershire—it adds authentic French onion umami.