French Onion Pasta
If you love the rich, caramelized flavor of French onion soup but want something a little more filling, this one pot French Onion Pasta will be your new weeknight obsession. It’s a cozy meal that delivers all the savory depth of the classic soup in creamy pasta form!
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This French onion soup pasta is viral for a reason!
French onion pasta—well, French onion everything—has been all over TikTok and let me tell you, I get it. I love French Onion Soup and Crockpot French Onion Soup, but give me the opportunity to combine that rich, savory, cheesy goodness with pasta? Well, now you’ve got my attention!
After some testing and perfecting (and a couple of very enthusiastic taste tests—yes, Ben definitely approves of this recipe), I am 100% certain that you are going to flip for this dish. It’s totally swoon-worthy!
Let’s discuss.
- Easy one pan recipe. Yes, the onions take some time (don’t trust anyone who tells you that you can caramelize onions in 10 minutes), but everything comes together in a single skillet, easy peasy.
- Indulgent without overdoing it. A touch of cream and cheese make this recipe feel indulgent, but it’s lighter than a traditional Alfredo pasta. You don’t need all that cream because slowly caramelizing the onions builds a naturally rich flavor, while a splash of wine and a teaspoon of Dijon adds that classic French je ne sais quoi.
- Ultra-cozy and comforting. If cheesy, creamy pasta is your love language (ahem: Creamy Pasta Primavera), this French onion pasta is guaranteed to satisfy. Consider it comfort food, just a bit elevated.
If you love this pasta, you’ll also love this French Onion Chicken, which is another recipe that’s gone viral on TikTok!
And if you love French onion, don’t miss my French Onion Green Bean Casserole.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Onions. Just regular yellow onions! Some recipes will have you start with sweet onions, but sweet onions have a higher moisture content and don’t work quite as well for caramelizing.
- Garlic. While onions take center stage in French onion pasta, garlic is a key supporting player, so we use 4 cloves.
- Fresh Thyme. You could swap in 1 teaspoon of dried thyme for the fresh, but I appreciate the more vibrant flavor of fresh thyme in a rich recipe like this.
- Dry White Wine. Like Sauvignon Blanc or Pinot Grigio.
- Sherry Vinegar, Worcestershire Sauce, and Dijon Mustard. Flavor bombs! These add lots of depth to the dish.
- Pasta. I use rigatoni, but another tube-shaped pasta will work. I love how the cheese and onions tuck themselves into the hollow centers.
- Beef Broth. We’re adding a lot of cheese and cheese is salty! Low-sodium broth puts you in control of the flavor, giving you leeway to season as desired.
- Cheese. A blend of gruyere cheese, AKA the classic French onion soup cheese, and nutty Parmesan.
- Half-and-Half or Heavy Cream. Enough to make it creamy without being heavy.
How to Make French Onion Pasta
- Caramelize the Onions. Cook the onions in butter with salt and pepper in a large skillet over medium-low heat. Return to stir every so often. This will take 35 to 45 minutes. Be patient! It’s worth it! (If needed, you can add a tablespoon of water if the onions seem dry or are sticking to the pan.)
- Add the Garlic and Thyme, then Deglaze. Stir the garlic and thyme into the onions and cook until the garlic is fragrant. Then, pour in the wine and vinegar and scrape up the browned bits from the bottom of the pan. Cook for a minute.
- Add the Pasta. Stir in the Worcestershire and mustard, then push the onions to one side of the pan and add the pasta to the other. Pour the broth over the pasta, bring to a simmer, then reduce the heat, cover the pot, and cook until the pasta is al dente, stirring occasionally.
- Make It Cheesy. Stir in the cheeses a small handful at a time, followed by the half-and-half. Season to taste and serve. ENJOY!
Recipe Variations
- Make It Vegetarian. Use mushroom broth instead of beef broth and make sure your Worcestershire sauce is vegan.
- Try Other Herbs. Thyme is the traditional herb used in French onion soup, but sage and rosemary also play well with the flavors in this dish.
- Swap Out the Cheese. Swiss cheese or Emmenthaler are common substitutes for the more traditional Gruyere, or if you prefer a cheese that’s less pungent, go for provolone or mozzarella for a good melt without the strong flavor.
What to Serve with French Onion Pasta
- Salad. I call this Arugula Salad my goes-with-anything salad! It’s easy to make and pairs especially well with pasta dishes.
- Bread. Sometimes you just want more carbs with your carbs and No Knead Bread and Rosemary Olive Oil Bread deliver.
- Veggie Sides. Keep it simple with some Sautéed Green Beans.
- Proteins. Make this pasta a side dish for Baked Chicken Thighs or add diced chicken or sliced cooked sausage to the pasta to incorporate your protein.
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French Onion Pasta
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Ingredients
- 3 tablespoons unsalted butter
- 2 large onions thinly sliced
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon chopped fresh thyme
- ½ cup dry white wine such as Sauvignon Blanc
- 1 tablespoon sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 ounces rigatoni or similar tube-shaped pasta
- 4 cups low-sodium beef broth
- 1 cup shredded gruyere cheese about 4 ounces
- ¼ cup grated Parmesan cheese
- ¼ cup half-and-half or heavy cream
Instructions
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In a large, deep skillet (or Dutch oven) with a lid, melt the butter over medium low heat. Add the onions, salt, and pepper. Cook low and slow, stirring every now and then, until the onions are deep dark brown, jammy, and ultra caramelized, about 35 to 45 minutes. You don't need to baby sit them, but pop over and stir about every 4 to 5 minutes at the beginning, then more often towards the end. If at any point the onions start to stick to the pan, add 1 tablespoon of water to loosen them (you may need to add water a couple of times).
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Add the garlic and thyme. Cook and stir for 1 minute, until the garlic is ultra fragrant.
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Add the white wine and sherry vinegar, then use a wooden spoon to scrape up any stuck on bits (this is called deglazing and it makes food DELISH). Let simmer while scraping for 1 minute.
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Stir in the Worcestershire and mustard.
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Scoot the onions to one side of the pan and add the rigatoni to the other. Pour the beef broth over the pasta; it should be mostly submerged.
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Increase the heat to high. Once the entire surface of the pot is simmering (it took the liquid over the noodles longer than the liquid over the onions for me), cover the pot, reduce the heat a bit, and let simmer until the noodles are al dente, about 15 minutes. Every few minutes, lift up the lid and stir the noodles to keep them from sticking. Most of the liquid should absorb, but if the pasta is still very liquidy, let it simmer uncovered until the excess broth is absorbed.
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Stir in the gruyere and Parmesan – for best results, add the gruyère a little at a time so it melts more more smoothly. Stir in the half-and-half.
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Carefully taste and adjust the seasoning as you like. Serve hot.
Video
Notes
- TO STORE: Transfer the pasta to an airtight container and refrigerate for up to 4 days.
- TO REHEAT: Warm leftovers in the microwave, or add a splash of broth, milk, or cream to loosen the sauce and heat in a skillet over medium-low, stirring occasionally until warm and creamy again.
- TO FREEZE: Heavy cream can split when frozen and thawed, so I’d be hesitant to freeze this recipe. But if you want to give it a try, you can freeze this French onion pasta for up to 2 months. Thaw in the refrigerator before reheating.
