French Onion Pasta
A rich, cozy, and creamy French Onion Pasta made with deeply caramelized onions, herbs, broth, cream, and melted cheese. It’s comforting, flavorful, and perfect for weeknight dinners or special occasions.
Ingredients
Caramelized Onions
- 3 large yellow onions thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 3 cloves garlic minced
Sauce
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp dried thyme or fresh thyme
- 1 cup shredded Gruyère or mozzarella
- ½ cup grated parmesan
- Salt & pepper to taste
Pasta
- 12 oz pasta rigatoni, penne, or fettuccine
- ½ cup reserved pasta water as needed
Instructions
- Caramelize the Onions:
- Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly for 25–40 minutes, stirring often, until the onions are deep golden brown. Add garlic and cook for 1 more minute.
- Deglaze the Pan:
- Pour in the broth. Scrape the browned bits off the bottom of the pan. Let it simmer for 2–3 minutes.
- Build the Sauce:
- Add beef broth, thyme, and heavy cream. Stir in Gruyère (or mozzarella) and parmesan until melted and smooth. Simmer for 5–7 minutes.
- Cook the Pasta:
- Meanwhile, cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Combine Pasta & Sauce:
- Add the cooked pasta to the onion sauce and toss to coat. Add splashes of pasta water as needed to loosen the sauce.
- Season & Serve:
- Taste and season with salt and pepper. Garnish with extra parmesan and thyme before serving.
Notes
- For extra depth, caramelize onions low and slow—don’t rush.
- Gruyère gives the most authentic “French onion soup” flavor.
- Add mushrooms, spinach, chicken, or steak for variations.
- Leftovers thicken in the fridge; loosen with broth or milk when reheating.
Nutrition
Calories: 620kcalCarbohydrates: 58gProtein: 20gFat: 34g
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