Introduction

French Onion Pasta is a rich and comforting twist on the classic French onion soup, combining caramelized onions and creamy cheese sauce with your favorite pasta. This dish is perfect for cozy dinners and offers a beautiful balance of savory flavors and satisfying textures.

A close-up view of a baked macaroni and cheese dish in a white bowl, showing a layered look with creamy, melted golden cheese covering pale yellow pasta tubes mixed with browned bits, topped with a layer of crispy, golden fried onions that add texture and a sprinkling of fresh, finely chopped green parsley over the whole dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large skillet or saucepan, heat butter and olive oil over medium-low heat. Add the sliced onions, sugar, and 1 teaspoon salt. Cook slowly, stirring frequently, for 25–30 minutes until the onions are deep golden and caramelized. Adjust heat to prevent them from browning too quickly.
Step 2: Add the minced garlic and thyme to the caramelized onions and cook for another 1–2 minutes until fragrant.
Step 3: Deglaze the pan with white wine, scraping up the browned bits from the bottom. Let it simmer for 2–3 minutes until mostly evaporated.
Step 4: Stir in beef broth and bring the mixture to a simmer. Reduce the heat, then add the heavy cream. Let it simmer gently for 5–7 minutes to slightly thicken the sauce.
Step 5: Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 6: Stir the shredded Gruyère and mozzarella (if using) into the sauce until melted and creamy. If the sauce is too thick, add a splash of the reserved pasta water. Add the cooked pasta to the sauce and toss well to coat.
Step 7: Taste the pasta and adjust seasoning with salt and pepper as needed.
Step 8: Serve the pasta hot, garnished with fresh parsley or thyme if desired. Sprinkle French fried onions on top and add extra cheese for an indulgent finish.

Tips & Variations

For a vegetarian version, substitute vegetable broth for the beef broth and use a vegetarian cheese.
Caramelize the onions slowly to develop deep, rich flavors—this step is key to the dish’s success.
If you prefer a lighter sauce, use half-and-half instead of heavy cream.
Add sautéed mushrooms or cooked bacon bits for extra texture and taste.

Storage

Store leftover French Onion Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened. Avoid microwaving directly to preserve texture and flavor.

How to Serve

The dish is a cheesy baked pasta served in a white scalloped oval dish. The bottom layer is creamy yellow pasta noodles covered with melted cheese, showing a bubbly, golden texture in some areas. The top half of the dish is layered with crispy, golden-brown fried onion strings, creating a crunchy contrast to the smooth pasta. The dish is sprinkled with small green parsley pieces for color. The photo is set on a white marbled surface with a wooden spoon on a green cloth on the left side and a cheese grater with shredded cheese above the dish. There is a stack of white plates with silver forks and some green parsley to the right, along with an amber-colored glass dish and fresh thyme sprigs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyère and Swiss are classic choices for their meltability and flavor, but you can use fontina, Emmental, or even a sharp cheddar as alternatives. Just choose cheeses that melt smoothly.

What pasta works best for this recipe?

Short, ridged pasta shapes like rigatoni, fusilli, or shells hold the creamy sauce well and provide a satisfying bite. However, feel free to use your favorite pasta type based on what you have available.