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French Onion Pasta Recipe

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★★★★★

4.4 from 58 reviews

This French Onion Pasta recipe brings the rich, deep flavors of classic French onion soup into a comforting pasta dish. Caramelized onions cooked slowly to golden perfection form the base of a creamy, cheesy sauce accented with fresh thyme, white wine, and beef broth. Tossed with tender pasta and finished with melted Gruyère and optional mozzarella, this dish is garnished with crunchy French fried onions and fresh herbs for a delightful texture contrast and elegant presentation.

Ingredients

Scale

Sauce and Base

  • 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 extra broth)
  • 1½ cups beef broth
  • 1 cup heavy cream (or half-and-half)

Pasta and Cheese

  • 8 ounces pasta (rigatoni, fusilli, or shells recommended)
  • 1 cup shredded Gruyère or Swiss cheese
  • ½ cup shredded mozzarella (optional for extra creaminess)

Garnishes

  • Fresh parsley or thyme (optional)
  • French fried onions (for garnish)

Instructions

  1. Caramelize Onions: 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 the onions become deep golden and caramelized. Adjust the heat if they start to brown too quickly to avoid burning.
  2. Add Aromatics: Stir in the minced garlic and fresh thyme to the caramelized onions, cooking for an additional 1–2 minutes until fragrant, enhancing the sauce’s aroma.
  3. Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine simmer for 2–3 minutes until it mostly evaporates, concentrating its flavor into the sauce.
  4. Create Sauce Base: Add the beef broth and bring the mixture to a simmer, then reduce the heat and stir in the heavy cream. Let the sauce simmer gently for 5–7 minutes to thicken slightly and develop a creamy consistency.
  5. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta cooking water and drain the pasta.
  6. Combine and Melt Cheese: Stir the shredded Gruyère and optional mozzarella into the sauce until completely melted and creamy. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
  7. Toss Pasta with Sauce: Add the cooked pasta to the sauce, tossing well to coat each piece evenly. Taste and adjust seasoning with additional salt and black pepper if needed.
  8. Serve and Garnish: Serve the pasta hot, garnished with fresh parsley or thyme if desired. Sprinkle French fried onions on top for a delightful crunchy texture and add extra cheese for an indulgent touch.

Notes

  • Cook onions slowly over low heat to achieve perfect caramelization without burning.
  • Using fresh thyme enhances flavor, but dried thyme is an effective substitute.
  • White wine can be substituted with extra beef broth for an alcohol-free option.
  • Reserving pasta water helps adjust sauce consistency and enhances its silkiness.
  • Gruyère cheese gives the sauce its classic nutty and creamy flavor; Swiss cheese can be used alternatively.
  • French fried onions add a crisp texture contrast that elevates the dish.

Keywords: French onion pasta, caramelized onion pasta, creamy pasta recipe, Gruyère pasta, comfort food, easy stovetop pasta

Find it online: https://nataliereeve.com/french-onion-pasta-recipe/