Go Back
Overhead shot of a bowl of creamy French Onion Pasta with caramelized onions, beef, and fresh parsley, with a fork.
Layla

Creamy French Onion Pasta

All the rich, savory flavors of classic French onion soup—sweet caramelized onions, beefy broth, and gooey Gruyère cheese—tossed with pasta for the ultimate comfort food meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 815
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Onions & Sauce
  • 3 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 3 large Yellow Onions about 2.5 lbs, thinly sliced
  • 1 tsp Kosher Salt plus more to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Granulated Sugar optional, helps with browning
  • 3 cloves Garlic minced
  • 1/4 cup Dry Sherry or Dry White Wine like Sauvignon Blanc
  • 2 cups Beef Broth low-sodium recommended
  • 1 tbsp Fresh Thyme Leaves or 1 tsp dried thyme
  • 1 tsp Worcestershire Sauce
  • 3/4 cup Heavy Cream room temperature
For the Pasta & Topping
  • 12 oz Short Pasta such as rigatoni, penne, or cavatappi
  • 1 1/2 cups Gruyère Cheese shredded, divided
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large Pot
  • 9x13 inch oven-safe baking dish
  • Colander
  • Cheese Grater

Method
 

Caramelize the Onions
  1. In a large, heavy-bottomed skillet or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the sliced onions, kosher salt, and optional sugar. Stir to coat.
  2. Cook slowly, stirring every 5-10 minutes, for 40-50 minutes. The onions should be deeply golden brown, very soft, and sweet. Avoid high heat, as this will burn them instead of caramelizing them. If they start to stick, add a tablespoon of water and scrape the bottom of the pan.
Build the Sauce
  1. Once the onions are caramelized, add the minced garlic and cook for 1 minute until fragrant. Increase the heat to medium-high, pour in the sherry (or white wine), and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by about half, about 2 minutes.
  2. Stir in the beef broth, fresh thyme, Worcestershire sauce, and black pepper. Bring to a simmer, then reduce the heat to low and let it gently simmer for 10-15 minutes for the flavors to meld.
  3. Turn off the heat. Slowly stir in the heavy cream, 1 cup of the shredded Gruyère, and the grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Cook Pasta & Assemble
  1. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. Add the drained pasta directly to the skillet with the sauce. Toss well to coat every piece. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Broil and Serve
  1. Preheat your oven's broiler to high. Transfer the pasta mixture to a 9x13 inch baking dish (or individual oven-safe bowls).
  2. Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top.
  3. Place the dish under the broiler for 2-4 minutes, watching it very carefully, until the cheese is melted, bubbly, and has golden-brown spots. Do not walk away, as the broiler can burn things quickly.
  4. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Patience is Key: Don't rush the caramelization process. Low and slow is the secret to developing the deep, sweet flavor of the onions.
Cheese Swaps: While Gruyère is classic, you can substitute with other good melting cheeses like fontina, provolone, or a mix of mozzarella and white cheddar.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.