Description
This French Onion Soup Pasta is a cozy mash-up of caramelized onions, melty cheese, and tender pasta — all the best parts of French onion soup in a creamy, savory pasta dish. It’s rich, satisfying, and surprisingly simple to make!
Ingredients
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2 tablespoons butter
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2 tablespoons olive oil
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3 large yellow onions, thinly sliced
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 garlic cloves, minced
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1/2 cup dry white wine (or beef broth)
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8 oz pasta (fusilli, rigatoni, or penne work great)
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2 cups beef broth (or vegetable broth)
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1/2 cup heavy cream
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1 teaspoon fresh thyme (or 1/2 tsp dried)
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1 cup shredded Gruyère cheese
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1/2 cup grated Parmesan cheese
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Optional: extra cheese for topping and broiling
Instructions
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In a large skillet, heat butter and olive oil over medium heat.
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Add sliced onions, sugar, salt, and pepper. Cook slowly, stirring often, for 25–30 minutes until deeply golden and caramelized.
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Stir in the garlic and cook for 1 more minute.
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Deglaze the pan with white wine, scraping up the browned bits. Let it simmer for 2–3 minutes until reduced.
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Meanwhile, cook pasta in a separate pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.
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Add beef broth and thyme to the onions. Simmer for 5 minutes to develop flavor.
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Stir in heavy cream, Gruyère, and Parmesan cheese. Let melt into a creamy sauce.
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Add cooked pasta to the skillet and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
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Optional: Top with extra cheese and broil for 2–3 minutes until bubbly and golden.
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Serve hot, garnished with extra thyme or fresh parsley if desired.
Notes
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For a vegetarian version, use veggie broth and skip the broil if you want it simpler.
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Gruyère gives it that classic French onion flavor, but mozzarella or Swiss can work too.
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Make ahead tip: caramelize the onions in advance and refrigerate for up to 3 days.