Our creamy French Onion Pasta recipe is pure comfort in a bowl. It’s loaded with caramelized onions, melty Gruyère, and a creamy beef broth sauce that hugs every bite. It’s the kind of rich and cozy pasta dish that makes weeknights feel special and holds its own when the good plates come out.
It’s rich, cozy, and cheesy enough to make your guests wonder if you ever studied abroad in Lyon.
French onion soup as we know it today dates back to 18th-century Paris, where humble ingredients like onions and beef broth were transformed into a rich, cheesy staple of French bistro cooking. Its deep flavor and simple elegance made it a hit with everyone from market workers to midnight diners.
Since then, those bold, savory flavors have found their way into everything from casseroles to party dips, and now into our creamy French Onion Pasta. It keeps the soul of the original and folds it into tender pasta, melty cheese, and a sauce so good you’ll be licking the spoon.
With one large pot and a few pantry staples, you’re thirty minutes away from a pasta dish that tastes like it took all afternoon. I promise our French Onion soup pasta will become a family favorite!
Leftovers reheat beautifully, so tomorrow’s lunch is just as satisfying as dinner.
If you’re looking for the perfect veggie side, our Roasted Brussels Sprouts have a crispy, golden bite that pairs beautifully with rich pasta dishes.
And if you’re craving another pasta night soon, our Cream Cheese Pasta is quick and creamy and perfect for busy weeknights.
Ingredients
Gather the ingredients to prepare our French Onion Pasta recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made the recipe with beef broth for that classic French onion depth, but chicken broth, vegetable stock, or even a mix will still taste great if that’s what you’ve got in a pinch.
If you don’t have Gruyère, Swiss, Fontina, or white cheddar will all melt nicely and keep things creamy. Parmesan brings a salty kick, but Pecorino or even a sprinkle of mozzarella can step in.
We used orecchiette because those little cups scoop up the sauce, but small shells or cavatappi work just as well. Anything with a bit of shape will do the trick.
How to Make French Onion Pasta
Follow along with my simple step-by-step instructions to learn how to make French Onion Pasta in your home kitchen.
- Melt the unsalted butter and olive oil in a large Dutch oven over medium heat.
- Add the sliced onions, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Cook the onions, stirring as needed, until caramelized and dark golden brown, about 20-35 minutes.
- Add the fresh thyme and garlic, stir to combine, and cook for 1 minute.
- Add the white wine. and Worcestershire sauce. Stir to lift the brown bits from the bottom of the pan.
- Add the all-purpose flour, and stir to combine. Reduce the temperature to a simmer and cook for 2-3 minutes.
- Add the beef broth and stir to combine.
- Increase the temperature to medium-high heat and bring to a boil.
- Once boiling, add the orecchiette, then reduce the heat to medium and simmer (uncovered) for 20-25 minutes.
- Remove the pot from the heat and stir in the heavy cream until fully blended into a creamy sauce.
- Add the shredded Gruyère cheese a handful at a time.
- Stir until melted and all of the Gruyere has been incorporated.
- Sprinkle the Parmesan cheese into the mixture.
- Stir to combine. The sauce should be creamy; if it’s too thick, add a little more cream, milk, or a splash of water.
- Taste and season with salt and pepper if needed.
Garnish with fresh chopped parsley and serve this creamy French Onion Pasta hot and melty.
When you’re looking for an easy-to-make, heart-warming pasta dish, our French onion pasta will not fail you. Your friends and family will agree that it’s love at first bite.
How to Store and Reheat
Store any leftover French onion soup pasta in an airtight container in the fridge for up to four days.
To reheat, add a splash of water or milk and warm it gently on the stove over low heat or in the microwave.
This pasta dish can be frozen for up to one month, although the texture may be a little softer after thawing.
Recipe FAQs
Yes, while yellow onions are traditional for their balance of sweetness and flavor, you can experiment with red or sweet onions for a different taste profile.
Absolutely. To enjoy a meat-free version, substitute the beef broth with vegetable broth and ensure any added cheeses are vegetarian-friendly.
Yes, you can prepare the sauce in advance and store it in the fridge. When ready to serve, reheat the sauce gently and combine it with freshly cooked pasta for the best texture and flavor.
More Recipes You’ll Love!
French Onion Pasta Recipe
Ingredients
- 4 tablespoons unsalted butter
- 5 large sweet onions – thinly sliced
- 1 tablespoon garlic – finely minced
- 1 tablespoon fresh thyme – chopped
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- ¼ cup all-purpose flour
- 5 cups beef broth
- 16 ounces orecchiette
- ⅔ cup heavy cream
- 5 ounces gruyere cheese – shredded
- ¼ cup parmesan cheese -grated
- salt and black pepper -to taste
- fresh Italian parsley – finely chopped for garnish
Instructions
- Melt the unsalted butter in olive oil in Dutch oven over medium heat.
- Add the sliced onions, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Cook the onions, stirring as needed until caramelized and dark golden brown, about 20-35 minutes.
- Add the fresh thyme, stir to combine and continue cooking for 2 minutes.
- Add the white wine. and worcestershire sauce. Stir to combine.
- Add the all-purpose flour, and stir to combine. Reduce the temperature to simmer and cook for 2-3 minutes.
- Add the beef broth stir to combine, and increase the temperature to medium-high heat and bring to a boil.
- Once boiling add the orecchiette, then reduce the heat to medium and simmer (uncovered) for 20-25 minutes.
- Remove the pan from the heat and add the heavy cream, stir to combine.
- Add the shredded Gruyere cheese a handful at a time until melted.
- Sprinkle the Parmesan and stir to combine. The sauce should be creamy. If its too thick add a little more cream, milk or water to the sauce.
- Taste and season with salt and pepper if needed.
- Garnish with fresh chopped parsley.
Mary says
I love French onion soup. This was a delicious take on it for when it’s not ‘soup season’.
Chef Dennis Littley says
Thanks for letting me know you enjoyed the pasta! It has so much flavor.