French Onion Pasta
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French onion pasta takes all the cozy flavors of the classic soup and transforms them into a creamy, comforting pasta dish.
Grab your favorite pasta bowl because this French onion pasta recipe is hearty, comforting, and full of deep onion flavor. You’ll be making it on repeat all fall and winter long.
French onion inspired pasta recipes went viral last year and for good reason. This recipe is a little different than many in that it isn’t made in one pot. Caramelized onions, white wine, and beef broth create a rich base, while a splash of cream and melted Gruyère bring silky, cheesy goodness. Finished with fresh parsley, it’s hearty, comforting, and full of deep onion flavor.
Finished with fresh parsley, it’s hearty, comforting, and full of deep onion flavor. This is a Sunday dinner kind of pasta recipe and the time taken to get the onions perfectly caramelized is well worth the effort.
French Onion Pasta Ingredients
- Butter – I typically use salted butter because that is what I keep on hand. You can easily use unsalted.
- Olive Oil
- Yellow Onions
- Garlic – Definitely got for freshly minced garlic here.
- Thyme – Fresh thyme works best but you can use dried thyme in a pinch.
- Sugar
- Salt & freshly ground black pepper
- Dry White Wine – The rule in our house is that you only cook with that you are also willing to drink so pick a nice dry wine and pour yourself a glass while you cook.
- Beef Broth
- Pasta – A short cut pasta (penne, rigatoni, or similar) works best.
- Heavy Cream
- Gruyère and Parmesan Cheese
- Optional: fresh parsley, extra Gruyère for topping
How to Make French Onion Pasta
The full list of ingredients, including measurements, and step by step instructions can be found in the printable recipe card below. Here is a brief overview of how this French onion pasta recipe goes from the pot to your table.
The star of this pasta is, of course, the onions. Start by melting the butter and heating the olive oil together in a heavy bottomed pan. Add the onions, thyme, sugar, and salt. Cook the onions slowly, stirring them often, until they are jammy and caramelized. This part requires patience but it is so worth it!
Once the onions are ready, add the garlic and let it soften.
Add the wine and let it reduce by about half. Be sure to scrape up any little bitts from the bottom of the pan when you add the wine. They hold a lot of flavor!
Stir in the beef broth and then simmer it so the flavor really intensifies. This is a good time to cook your pasta per the package directions for al dente! Be sure to save some pasta water before draining it!
Stir the cream into the onion mixture and then add the cooked pasta. Add the cheeses and small amounts of pasta water, stirring until your pasta is creamy and the sauce silky.
I love Gruyere so I usually add a little more on top when I am serving. A sprinkle of parsley adds some nice color and freshness too.
More Comforting Pasta Recipes
- Cottage Cheese Alfredo
- Gnocchi Carbonara
- Tomato Basil Mozzarella Pasta
- Lemon Garlic Pasta
- Creamy Lobster Pasta
French Onion Pasta
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 3 large yellow onions thinly sliced
- 1 teaspoon fresh thyme or ½ tsp dried
- 1 teaspoon sugar
- Salt & freshly ground black pepper to taste
- 2 cloves garlic minced
- ½ cup dry white wine
- 1 cup beef broth
- 12 ounces short cut pasta rigatoni, penne, or bowtie work well
- ½ cup heavy cream
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan
- Optional: fresh parsley and extra Gruyère for topping
Instructions
- In a large, heavy skillet or Dutch oven, heat butter and olive oil over medium-low heat.2 Tablespoons butter, 2 Tablespoons olive oil
- Add onions, sugar, thyme, and a pinch of salt. Cook slowly, stirring often, until onions are deeply golden brown and jammy — about 40-50 minutes. (Don’t rush this step; it’s the soul of the dish.)3 large yellow onions, 1 teaspoon sugar, 1 teaspoon fresh thyme
- Stir in garlic, cook 1 minute.2 cloves garlic
- Add white wine, scraping up any browned bits. Let it reduce by half, about 3–4 minutes.½ cup dry white wine
- Add beef broth and bring to a simmer. Let it reduce for 10 minutes so the flavors concentrate.1 cup beef broth
- Meanwhile, boil pasta in salted water until just shy of al dente. Reserve about 1 cup of pasta water, then drain.12 ounces short cut pasta
- Stir heavy cream into the onion-broth mixture. Add drained pasta directly into the sauce. Toss with Gruyère and Parmesan until creamy, adding reserved pasta water a splash at a time to loosen if needed.½ cup heavy cream, 1 cup shredded Gruyère cheese, ½ cup grated Parmesan
- Season with extra salt and pepper to taste.Salt & freshly ground black pepper
- Divide among bowls, sprinkle with fresh parsley, and top with extra Gruyère if desired. Serve hot and cozy.Optional: fresh parsley and extra Gruyère for topping
Notes
Nutrition
