If you love the deep, rich flavors of French onion soup, you’re going to adore this French Onion Pasta. It’s everything you love about the classic dish—sweet caramelized onions, a savory broth, and loads of melty cheese—tossed with pasta for the ultimate comfort meal. Trust me, one bite of this creamy, cheesy goodness, and you’ll be hooked!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
Rich & Comforting: Deep caramelized onion flavor meets creamy, cheesy pasta.
One-Pan Wonder: Less cleanup, more time to enjoy your meal.
Budget-Friendly: Uses simple, pantry-friendly ingredients.
Easy Yet Impressive: Feels fancy but comes together with minimal effort.
Irresistibly Cheesy: Gooey, melty cheese makes every bite perfect.
Ingredients in French Onion Pasta
Onions: The star of the show—slowly caramelized to bring out their natural sweetness.
Butter & Olive Oil: The perfect combo for rich, buttery flavor.
Garlic: Adds depth and warmth to the dish.
Beef Broth: Enhances the French onion soup-inspired taste.
White Wine: Optional, but adds a wonderful depth of flavor.
Thyme: A classic herb that pairs beautifully with caramelized onions.
Pasta: Choose a shape that holds sauce well—rigatoni, penne, or fettuccine work great.
Heavy Cream: Adds a luscious, velvety texture to the sauce.
Gruyère Cheese: The signature cheese of French onion soup, rich and nutty.
Parmesan Cheese: Boosts the umami flavor and makes the sauce extra creamy.
How to Make French Onion Pasta
Caramelize the Onions: Slowly cook sliced onions in butter and olive oil until deep golden brown. This step takes patience but is totally worth it!
Deglaze the Pan: Add white wine (or extra broth) to lift all those flavorful browned bits from the pan.
Simmer the Sauce: Pour in beef broth and let everything simmer to develop rich flavor.
Cook the Pasta: Boil your pasta in salted water until al dente, then drain.
Make It Creamy: Stir in heavy cream and cheeses, letting them melt into a silky, luscious sauce.
Combine & Serve: Toss the pasta in the sauce, making sure every piece is coated. Serve hot with extra cheese on top!
How to Serve French Onion Pasta
With Garlic Bread: The ultimate way to scoop up every bit of that delicious sauce.
With a Side Salad: A crisp, fresh contrast to the rich, creamy pasta.
Topped with Crispy Onions: For an extra crunch and even more oniony goodness.
With a Glass of Wine: A dry white wine pairs beautifully with the flavors in this dish.
Additional Tips
Caramelization Takes Time: Don’t rush the onions! Low and slow is the way to go for the best flavor.
Use Freshly Grated Cheese: It melts better and gives a smoother sauce.
Want It Extra Savory? Add a splash of Worcestershire sauce for deeper umami notes.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
FAQ
Q1: Can I use a different cheese?
A1: Absolutely! Try Swiss, mozzarella, or even gouda for a different twist.
Q2: Can I make this vegetarian?
A2: Yes! Swap the beef broth for vegetable broth and use extra cheese for richness.
Q3: How do I get my onions perfectly caramelized?
A3: Cook them low and slow, stirring occasionally, for about 30-40 minutes.
Q4: Can I make this ahead of time?
A4: Yes! Prepare the onion sauce in advance and reheat before tossing with pasta.
Q5: Can I freeze this dish?
A5: It’s best fresh, but you can freeze the sauce separately and add fresh pasta when serving.
Q6: What’s the best pasta shape for this dish?
A6: Short shapes like rigatoni or penne hold the sauce well, but fettuccine is great too.
Q7: Can I add protein?
A7: Absolutely! Sliced steak, shredded chicken, or even crispy bacon would be amazing.
Q8: Can I make it lighter?
A8: Swap heavy cream for half-and-half or a touch of Greek yogurt for a healthier version.
Q9: What can I use instead of wine?
A9: Extra beef broth works great, or try a splash of balsamic vinegar for extra depth.
Q10: Can I make this spicy?
A10: Yes! A pinch of red pepper flakes adds a little heat without overpowering the flavors.
Final Thoughts
French Onion Pasta is the perfect balance of rich, savory, and creamy. Whether you’re making it for a cozy dinner at home or impressing guests, it’s guaranteed to be a hit. Give it a try and let me know—what’s your favorite way to enjoy this dish?
Print
French Onion Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Description
This French Onion Pasta is a rich, comforting dish packed with caramelized onions, mushrooms, and creamy Gruyere cheese. A one-pot meal that’s easy to make and full of deep, savory flavor!
Ingredients
-
1 tbsp olive oil
-
1 medium red onion, thinly sliced
-
3 garlic cloves, minced
-
8 oz white mushrooms, sliced
-
2 cups beef broth
-
2 cups water
-
1 (1.4-oz) onion soup mix packet
-
12 oz rigatoni, uncooked
-
1 tsp salt
-
1/2 tsp black pepper
-
1/2 cup Gruyere cheese, grated
-
Fresh parsley, chopped (for garnish)
Instructions
-
Caramelize the Onions:
-
Heat olive oil in a large pot over medium heat.
-
Add onions and cook for 10-12 minutes, stirring occasionally, until golden brown.
-
-
Add Garlic & Mushrooms:
-
Stir in garlic and mushrooms.
-
Cook for 5 minutes until mushrooms soften.
-
-
Cook the Pasta:
-
Pour in beef broth, water, pasta, and onion soup mix.
-
Stir and bring to a gentle boil.
-
Reduce heat to medium-low and cook uncovered for 12-15 minutes, stirring occasionally, until pasta is al dente.
-
-
Finish with Cheese:
-
Add salt, black pepper, and Gruyere cheese.
-
Stir until cheese melts into a creamy sauce.
-
-
Serve:
-
Remove from heat, garnish with fresh parsley, and serve warm.
-
Sprinkle with extra Gruyere for a cheesier finish.
-
Notes
-
For extra depth, use caramelized onions instead of just sautéing them.
-
Swap Gruyere with Swiss or mozzarella if needed.
-
Make it vegetarian by substituting vegetable broth for beef broth.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6 g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg