Introduction

French Onion Pasta is a comforting twist on the classic French onion soup, combining the rich caramelized onions and savory broth into a creamy pasta dish. It’s a flavorful, satisfying meal that’s surprisingly easy to prepare and perfect for cozy dinners.

A white bowl filled with creamy pasta made of round, shell-shaped pieces covered in a rich brown sauce, speckled with small green herb bits and black pepper flakes all over. A silver spoon is partially buried in the pasta on the right side. The creamy sauce looks smooth and thick, coating every piece of pasta, and some herbs add a fresh contrast. The bowl sits on a dark surface with a white marbled texture visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings (mandoline recommended)
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 1/2 cups water (beef broth can be substituted and omit bouillon)
1 (12 oz) can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base, or cubes; optional if using beef broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon pepper
1 pound short cut pasta, uncooked (such as orecchiette)
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

Instructions

Step 1: Melt the butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Step 2: Cook the onions, stirring occasionally, until caramelized and dark golden brown, about 30-35 minutes. Lower the heat or add extra butter or olive oil if the onions start to scorch.
Step 3: Add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Cook for 30 seconds until fragrant.
Step 4: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add it to the pot.
Step 5: Increase the heat to high and bring to a boil. Stir in the beef bouillon, parsley, thyme, oregano, paprika, and pepper.
Step 6: Add the pasta once the liquid is boiling. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently and ensuring the pasta stays covered with liquid. Add water if needed.
Step 7: Remove the pot from heat. Stir in the Gruyere cheese a handful at a time until melted. Then add the Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if desired.
Step 8: If you prefer a saucier pasta, stir in extra water or milk. Garnish with fresh parsley before serving, if desired.

Tips & Variations

Use a mandoline slicer to get thin, even onion slices for better caramelization.
Substitute beef broth for water and skip the bouillon to deepen the flavor.
Try different short pasta shapes like cavatappi or penne if you don’t have orecchiette on hand.
For a vegetarian version, skip the beef bouillon and use vegetable broth instead of water.

Storage

Store leftover French Onion Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce if it has thickened.

How to Serve

The image shows a close-up of a creamy mushroom stroganoff in a white pan. The dish has one visible layer filled with soft, golden-brown sliced mushrooms in a thick, smooth, light brown sauce speckled with herbs and black pepper. Small bits of fresh green parsley are sprinkled evenly on top, adding contrast and color to the rich sauce. A gold spoon rests inside the pan, partially submerged in the creamy mixture, with a woman's hand holding the spoon’s handle. The pan sits on a white marbled surface giving a clean, bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies heavily on dairy and beef flavors, but you can make a vegan version by using plant-based butter, non-dairy milk, vegetable broth, and vegan cheese substitutes.

Why do I need to stir the pasta often while simmering?

Stirring prevents the pasta from sticking to the bottom of the pot and ensures even cooking. Pushing the pasta down helps it stay submerged in the flavorful liquid for the best texture.