Description
This French Onion Pasta recipe offers a rich and comforting twist on classic French onion soup by combining deeply caramelized onions with creamy cheese sauce and perfectly cooked pasta. It’s a savory, indulgent dish that comes together in about 40 minutes, perfect for a satisfying weeknight meal.
Ingredients
Scale
Base Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- ½ tsp dried thyme
Sauce Ingredients
- ¼ cup dry white wine (optional)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 2 cups beef or vegetable broth
- ½ cup heavy cream
Pasta and Cheese
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
Garnish
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Caramelize the Onions: Heat butter and olive oil together in a large skillet over medium heat until melted and shimmering.
- Add and Season Onions: Add the thinly sliced onions along with salt, black pepper, sugar, and dried thyme. Stir well to combine all flavors.
- Cook Onions Slowly: Cook the onions over medium heat for 25-30 minutes, stirring occasionally, until they become deeply golden brown and caramelized, releasing their natural sweetness.
- Deglaze & Build the Sauce: Pour in the dry white wine, if using, and cook for about 2 minutes, letting the alcohol evaporate and the liquid reduce slightly to concentrate the flavor.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant but not browned.
- Incorporate Flour: Sprinkle the all-purpose flour over the onions and stir thoroughly to coat, which helps to thicken the sauce.
- Add Broth & Thicken: Gradually pour in the beef or vegetable broth in increments, stirring constantly to prevent lumps, and cook until the sauce thickens and becomes smooth.
- Finish Sauce with Cream: Add the heavy cream and reduce heat to low, allowing the sauce to gently simmer, melding all the flavors together.
- Cook Pasta: Meanwhile, cook your chosen pasta according to the package instructions until it is al dente, then drain thoroughly.
- Combine Pasta and Sauce: Immediately add the drained pasta directly into the onion sauce in the skillet, tossing to coat evenly.
- Add Cheese: Stir in the shredded Gruyère and grated Parmesan cheeses until fully melted and the sauce is creamy and luscious.
- Serve & Garnish: Serve the pasta hot, optionally garnished with fresh thyme or parsley for a touch of bright flavor and color.
Notes
- Using dry white wine is optional; you can skip it to keep the recipe alcohol-free, but it does add depth to the sauce.
- Be patient when caramelizing onions as the slow cooking process develops their signature sweetness.
- Gruyère can be substituted with other melting cheeses such as fontina or mozzarella for a different flavor profile.
- For a vegetarian version, use vegetable broth instead of beef broth.
- Make sure to stir constantly when adding broth to avoid clumping the flour.
