French Onion Pasta Recipe

If you crave the deep, cozy flavor of French onion soup but want something extra hearty and weeknight-friendly, this Easy French Onion Pasta is pure comfort food bliss. Imagine caramelized onions, melty cheese, herbs, and tender pasta all mingling in a creamy, savory sauce—no complicated steps, just all the love of the classic soup (with a cheesy twist!).

Ingredients You’ll Need

No fancy shopping list required—everything for Easy French Onion Pasta is a pantry staple or fridge basic. Each ingredient plays a key role: buttery onions, tender pasta, a creamy base, and a duo of nutty cheeses for that essential gooey goodness.

• Olive oil & unsalted butter: This dreamy combo forms the foundation for slow-caramelizing onions, building richness and beautiful flavor from the very first step.
• Yellow onions (3 large, sliced 1/8-inch thick): Thinly sliced onions are the heart and soul of this dish—use a mandoline if you can, and cook them low and slow for the deepest, sweetest flavor.
• Salt & pepper: Just a pinch helps the onions break down and rounds out all the flavors.
• Garlic cloves (minced): A flavor booster that mingles perfectly with the onions—don’t skip!
• Red pepper flakes: Adds a subtle warmth that balances the creaminess—adjust to your own spice preference.
• Worcestershire sauce & reduced-sodium soy sauce: These two provide complexity and umami, taking the sauce from simple to mouthwatering.
• Water (or beef broth): Forms the saucy base—if you use beef broth, you can skip the bouillon for a slightly deeper, cozier flavor.
• Evaporated milk: Lends creaminess without the heaviness of cream, and won’t risk curdling as the sauce simmers.
• Cornstarch: Thickens everything just enough for that ultra-luxurious sauce.
• Beef bouillon (granulated, base, or cubes): Delivers a hearty, savory backbone. Omit if you have beef broth on hand as your liquid.
• Fresh parsley and thyme (or dried): A burst of freshness that balances the richness—use fresh if you can, but dried works beautifully.
• Dried oregano, paprika, and pepper: These add next-level flavor and color, rounding out the herby goodness.
• Short pasta (orecchiette, or any shape you love): Short noodles scoop up the sauce and onions in every bite. Orecchiette is extra fun, but anything goes!
• Gruyere cheese (freshly shredded): Melty, nutty, and iconic in French onion recipes—you’ll absolutely taste the difference if you shred it yourself.
• Parmesan cheese (freshly shredded): Adds a salty, sharp finish that ties the whole dish together.
• Extra parsley, for garnish: Optional, but a sprinkle of green makes everything feel restaurant-worthy!

Variations

One of my favorite things about this Easy French Onion Pasta is how forgiving and flexible it is. Whether you want to tweak it for dietary needs or just use up what’s in your fridge, these simple swaps let you make this recipe truly your own.

• Vegetarian Swap: Replace beef broth and bouillon with rich vegetable broth and a splash of balsamic vinegar for that deep, umami flavor—still as comforting as ever!
• Go Gluten-Free: Use your favorite gluten-free short pasta, and keep an eye on your simmering time, as some alternative pastas cook quicker.
• Cheese It Up: Sub in Swiss, Fontina, or even sharp white cheddar if you’re out of Gruyere. Any melty, flavorful cheese will work wonders.
• Add Protein: Stir in shredded rotisserie chicken, sautéed mushrooms, or even leftover roast beef right before adding the cheeses for a heartier meal.

How to Make Easy French Onion Pasta

Step 1: Caramelize the Onions

Start with patience—the cornerstone of great French onion anything! In a large Dutch oven, melt the butter and olive oil, then add your sliced onions, salt, and pepper. Cook over medium heat, stirring now and then, for 30-35 minutes. Watch as the onions transform from white and sharp to deep golden brown and sweet; adjust heat or splash in extra butter if they begin to stick or brown too quickly.

Step 2: Build the Sauce

Once your onions are gorgeously caramelized, add the minced garlic, a pinch of red pepper flakes, Worcestershire, and soy sauce. Sauté for 30 seconds—just long enough for everything to smell absolutely divine. Next, pour in the water (or beef broth) and half the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add that too, stirring as you bring it to a lively bubble. Toss in the beef bouillon (if using), herbs, paprika, and pepper, and get ready for the magic!

Step 3: Cook the Pasta in the Sauce

Add in your uncooked pasta—orecchiette is my favorite, but any short pasta shines here! Let the mixture boil, then simmer over medium-high, uncovered, for 20-25 minutes. Stir often so nothing sticks, and make sure the noodles are nestled in the sauce. Don’t worry if you need to add a bit more water as you go—just aim for tender pasta and a little leftover liquid (it’ll thicken wonderfully at the end).

Step 4: Melt in the Cheese

Take the pot off the heat, then sprinkle in the Gruyere by the handful, stirring until each addition is fully melted before adding more. Add the Parmesan, and watch the sauce transform into a silky, gooey wonder. Taste, add salt or pepper if needed, and adjust the creaminess with a little more water or milk if you like a saucier pasta. Don’t forget that fresh parsley finish!

How to Serve Easy French Onion Pasta

Garnishes

The perfect finishing touch for Easy French Onion Pasta is a generous shower of freshly chopped parsley or thyme—those bright green flecks look stunning against the golden cheese. For extra luxury, add a few more shreds of Gruyere or even a sprinkle of crispy fried onions right on top just before serving.

Side Dishes

This hearty pasta loves a crisp, refreshing partner. Serve alongside a big leafy green salad with a tangy vinaigrette, or offer garlicky roasted broccoli or green beans for balance. Warm, crusty bread is also irresistible for mopping up any lingering onion-cheese sauce!

Creative Ways to Present

For a bistro-inspired twist, try baking your finished Easy French Onion Pasta in individual ramekins, topping each with extra cheese, and broiling until bubbly and golden—almost like pasta gratin! Or serve in big, shallow bowls for cozy family style, letting everyone dig in to those cheesy, onion-laced noodles.

Make Ahead and Storage

Storing Leftovers

Leftover Easy French Onion Pasta keeps well in the fridge for up to 4 days, stored in an airtight container. The flavors deepen as it sits, making tomorrow’s lunch just as delicious—don’t forget to pack a little extra cheese for reheating!

Freezing

You can freeze this pasta, though the texture will be creamier and the cheese slightly less silky upon reheating. Let it cool fully, pack into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge before reheating for best results.

Reheating

For best texture, reheat Easy French Onion Pasta gently over low heat on the stovetop with a splash of milk or water, stirring until creamy again. The microwave works too—just cover and stir halfway through, adding moisture as needed so your pasta stays irresistibly saucy and delicious.

FAQs

Final Thoughts

If you’ve been looking for a dinner that feels both special and simple, you’re going to adore Easy French Onion Pasta. The cozy blend of sweet onions, creamy sauce, and melted cheese never fails to spark joy—don’t wait for Sunday supper! Give it a try and let it bring some French-inspired comfort to your table tonight.

French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 87 reviews

• Author: Stacy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

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Description

This Easy French Onion Pasta is a delicious twist on the classic French onion soup. Caramelized onions are combined with a creamy sauce, pasta, and two types of cheese for a comforting and flavorful dish.

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Ingredients

Units USM Scale 1x2x3x

FOR THE ONIONS

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
• 1/8 tsp salt
• 1/8 tsp pepper

FOR THE SAUCE

• 4 garlic cloves, minced
• pinch-1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 5 1/2 cups water (may sub beef broth and omit bouillon)
• 1 12 oz. can evaporated milk
• 1/2 tablespoon cornstarch
• 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
• 1 tablespoon fresh parsley, minced (or 1 tsp dried)
• 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp pepper

Add Last

• 1 pound short cut pasta, uncooked (I use orecchiette)
• 5 oz. freshly shredded Gruyere cheese
• 1/4 cup freshly shredded Parmesan Cheese
• fresh parsley for garnish (optional)

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Instructions

1. Caramelize onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add the onions, salt, and pepper. Cook until caramelized, about 30-35 minutes.
2. Make sauce: Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Add liquids, seasonings, and bring to a boil.
3. Boil pasta: Add pasta to the boiling sauce and simmer for 20-25 minutes or until al dente, stirring often.
4. Add cheeses: Remove from heat and stir in Gruyere and Parmesan cheese until melted. Season with salt and pepper. Garnish with parsley.

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Notes

• For a vegetarian version, you can use vegetable broth instead of beef broth.
• You can customize the cheese blend according to your preference.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 55mg