French Onion Pasta Recipe

Baked macaroni and cheese in a white oval dish, topped with crispy fried onions and chopped parsley, placed on a wooden table with forks, a napkin, cheese, and herbs nearby.

French Onion Pasta Recipe

This French Onion Pasta is rich, creamy, and loaded with caramelized onions, Gruyère cheese, and crispy fried onions. A cozy, elegant twist on classic French onion soup that’s perfect for weeknights or entertaining.

Course Main Dishes

Cuisine American, French

Keyword caramelized onions, comfort food pasta, creamy pasta, French-Inspired

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 665kcal

Author Michele Feuerborn

Equipment

1 deep cast iron skillet

Ingredients

2 tablespoons butter
2 tablespoons olive oil
3 large yellow onions thinly sliced
1 teaspoon sugar
1 teaspoon salt plus more for pasta water
½ teaspoon black pepper
3 garlic cloves minced
1 tablespoon fresh thyme or 1 teaspoon dried
½ cup dry white wine or use extra broth
1 ½ cups beef broth
1 cup heavy cream or half-and-half
8 ounces pasta rigatoni, fusilli, or shells work well
1 cup shredded Gruyère or Swiss cheese
½ cup shredded mozzarella optional for extra creaminess
Fresh parsley or thyme for garnish optional
French Fried onions for garnish

Instructions

In a large skillet or saucepan, heat butter and olive oil over medium-low heat. Add sliced onions, sugar, and 1 teaspoon salt. Cook slowly, stirring frequently, for 25–30 minutes until deep golden and caramelized. Adjust heat if they begin to brown too quickly.
Add garlic and thyme to the caramelized onions and cook for another 1–2 minutes until fragrant.
Deglaze the pan with white wine, scraping up the browned bits from the bottom. Let it simmer for 2–3 minutes until mostly evaporated.
Stir in the beef broth and bring to a simmer. Reduce heat and add the heavy cream. Simmer gently for 5–7 minutes to thicken slightly.
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
Stir in Gruyère (and mozzarella, if using) until melted and the sauce is creamy. If it’s too thick, add a splash of reserved pasta water. Add cooked pasta to the sauce and toss to coat.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with parsley or thyme if desired. Sprinkle some French fried onions on top. Add extra cheese on top for an extra indulgent finish.

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed.

Tips

Caramelize onions low and slow—don’t rush or they’ll burn instead of sweeten
Use Gruyère for authentic flavor, but Swiss, fontina, or provolone work well too
Add a splash of sherry or brandy for deeper flavor if desired
Stir in cooked mushrooms for an earthy twist
Use fresh thyme for a brighter herbal note
Rigatoni and shell-shaped pastas hold the sauce best
Add a spoonful of sour cream for a tangy, French onion dip-inspired version
Top with toasted breadcrumbs or crispy onions for added texture
You can place in a hot oven for 10 minutes to toast the French fried onions and melt the cheese.
For a vegetarian version, use vegetable broth instead of beef
Double the recipe—it reheats beautifully for lunch the next day.

Nutrition