This French Onion Pasta takes the rich, caramelized flavors of classic French onion soup and transforms them into a creamy, noodle-and-cheese–studded dinner that’s ready in under 30 minutes.
Tender pasta coated in a luscious onion-wine sauce, topped with crisped cheese, makes every forkful feel like a warm hug—perfect for weeknights or casual dinner parties.
Why You’ll Love This Recipe
One-Pot Ease: Sauté, simmer, and finish all in a single skillet.
Cheesy Comfort: A crisp-topped broil of Gruyère or mozzarella melts into gooey bliss.
Soup-Inspired: All the deep, caramelized onion flavor you crave—no bowl required.
Customizable: Swap in your favorite pasta shape or cheese.
Quick & Satisfying: Under 30 minutes from stovetop to table.
What You’ll Need (Ingredient Highlights)
Pro Tips Before You Start
Low & Slow: Caramelize onions over medium-low heat for 15–20 minutes to avoid burning.
Deglaze Thoroughly: Scrape up all fond (those dark bits) after adding wine for extra depth.
Pasta Water: Reserve a splash to loosen the sauce if it gets too thick.
Broiler Ready: Transfer directly to a broiler-safe pan or skillet for cheese melt.
Fresh Herbs: Finish with chopped parsley or extra thyme for a fresh contrast.
How to Make French Onion Pasta
Step 1: Caramelize Onions
Melt butter and oil in an oven-safe skillet over medium-low.
Add sliced onions and salt, stirring often until deep golden.
Step 2: Build Sauce
Turn heat to medium. Pour in wine and scrape up fond.
Stir in broth, cream, bay leaf, and thyme; simmer to meld.
Step 3: Add Pasta
Toss drained al dente pasta into the sauce, using reserved pasta water to loosen as needed.
Step 4: Cheese & Broil
Top with shredded cheese and broil until bubbly and golden. Serve immediately.
Step 5: Serve
Remove bay leaf and thyme sprig, garnish with fresh thyme leaves or parsley, and serve immediately.
What to Serve With
Green Salad: A crisp side to balance the richness.
Crusty Bread: For soaking up every last bit of sauce.
Roasted Vegetables: Adds color and texture.
Red Wine: A light Pinot Noir or Merlot complements the savory onions.
Variations & Substitutions
Mushroom Boost: Add sliced mushrooms when sautéing onions.
Protein Add-In: Stir in shredded rotisserie chicken or cooked sausage.
Dairy-Free: Use coconut cream and vegan cheese shreds.
Herb Swap: Rosemary or sage in place of thyme.
Pasta Swap: Try short shapes like penne or shells for more cheese pockets.
Storage Tips
Refrigerate: Store leftovers in an airtight container up to 3 days—reheat gently with a splash of broth.
Freeze: Pasta is best fresh, but you can freeze sauce (without pasta) for up to 1 month—thaw and toss with fresh noodles.
FAQs
Why is caramelizing onions important?
It develops deep, sweet flavor—don’t rush it with high heat.
Can I skip the broiler step?
Yes—stir in cheese off heat for a creamy finish, though you’ll miss the crispy top.
What if I don’t have wine?
Substitute extra broth with a splash of vinegar for acidity.
How do I prevent the sauce from breaking?
Keep cream at a gentle simmer—avoid rolling boils.
Can I make this vegan?
Use plant-based butter, broth, cream alternative, and vegan cheese.
How do I reheat without drying out?
Warm gently in a pan with a little broth or cream.
Is this dish gluten-free?
Yes—simply use gluten-free pasta.
Final Thoughts
This French Onion Pasta captures all the cozy, caramelized goodness of soup in a hearty pasta dish.
It’s a quick, comforting recipe that’s as special enough for dinner guests as it is for a weeknight treat.
Make it your new go-to when you crave sophisticated comfort—sans the soup bowl!
French Onion Pasta
Ingredients
For the Onions:
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 large yellow onions peeled and sliced into ⅛″ rings
- ⅛ tsp salt & ⅛ tsp black pepper
For the Sauce:
- 4 garlic cloves minced
- Pinch–¼ tsp red pepper flakes
- 1 Tbsp Worcestershire sauce
- 1 Tbsp reduced-sodium soy sauce
- 5½ cups water or beef broth
- 1 12 oz can evaporated milk divided
- ½ Tbsp cornstarch
- 2 Tbsp beef bouillon granules
- 1 Tbsp fresh parsley minced (or 1 tsp dried)
- 2 tsp fresh thyme minced (or ¾ tsp dried)
- ½ tsp each dried oregano paprika, black pepper
Add Last:
- 1 lb short-cut pasta orecchiette recommended
- 5 oz freshly shredded Gruyère
- ¼ cup freshly shredded Parmesan
- Fresh parsley for garnish optional
Instructions
- In a large Dutch oven, heat olive oil and butter over medium.
- Add onions, salt, and pepper; cook, stirring every few minutes, until deeply caramelized and dark golden, 30–35 min.
- Stir in garlic, red pepper flakes, soy sauce, and Worcestershire; cook 30 sec.
- Add water (or broth), bouillon, and ½ can evaporated milk; bring to a boil.
- Whisk remaining evaporated milk and cornstarch; stir in.
- See full steps with tips & photos → https://p4pd.org/french-onion-pasta/
Notes
- Make It Vegetarian: Use vegetable broth and omit the beef bouillon or use mushroom bouillon for a similar umami depth.
- Cheese Swap: Don’t have Gruyère? Use Swiss or mozzarella, but Gruyère is key for authentic French onion flavor.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently with a splash of broth or milk.
- Add Protein: Stir in shredded rotisserie chicken, sautéed mushrooms, or crispy bacon for added substance.
