French Onion Pasta
Imagine everything you cherish about French onion soup, in pasta form. Sweet, jammy onions, stretchy Swiss cheese, and a luxurious broth – all enriched with tender pasta. The onions are deeply flavored and caramelized, the broth is scented with thyme and white wine, and the sharp and gooey cheese pulls everything together. Classic French onion soup just evolved into an unforgettable meal. Plus, the pasta cooks in the savory broth so it’s infused with great flavor (and you’re left with one pan to clean).
Why this recipe works. Aside from the fact that this is a one-pot meal, this recipe is crammed with all the flavors and textures French onion soup devotees crave. Caramelized onions make the base of the sauce, and they’re enhanced with garlic, white wine, Worcestershire sauce, and thyme, just like the beloved soup. Unlike the soup, pasta joins the pan when the broth does, creating a hearty marriage of pasta and sweet onions. Just before serving, melty Swiss cheese, nutty parmesan, and a bit of cream are added, creating a glossy, velvety coating for the pasta.
This recipe is a cinch to prepare and, while you wait for the onions to caramelize, you can prep the rest of the ingredients and get side dishes ready (honestly, bread and a side salad would be all this dish needs, and it barely needs that).
Here’s what you need for this French onion pasta
- Onions. Yellow onions are the classic choice for French onion soup because they deliver the best balance of sweetness and sharpness. Plus, once silky and caramelized, their richness is intensified and a deep umami flavor develops. For that reason, I suggest using yellow onions in this recipe.
- Garlic. Garlic adds a sharp contrast to the sweet onions. You may use 2 to 3 cloves, or more for a stronger garlic flavor.
- Thyme. Floral thyme is the traditional herb used to scent French onion soup, so that’s what we use here. I used 2 teaspoons of fresh thyme leaves (and garnished with a few more leaves), but you may substitute ¾ teaspoon dried thyme if desired.
- Worcestershire sauce. A splash of Worcestershire sauce enhances the umami quality of the onions, and its saltiness balances the onion’s sweetness.
- Wine. Wine is another classic addition to French onion soup, and a dry white wine is preferred. Great choices include Chardonnay, Pinto Grigio, and Sauvignon Blanc. To make the dish without alcohol, replace the wine with beef broth.
- Pasta. Choose a short pasta shape for this dish so it cooks quickly and evenly in the broth. I used orecchiette and loved the way the little “cups” held the sauce, but other suitable choices include mezze rigatoni, mini penne, and medium shells.
- Broth. Traditional French onion soup is made beef broth because it has a robust, savory flavor. You may use regular or reduced sodium.
- Cheese. We use both Swiss cheese and parmesan cheese in this dish – the Swiss cheese adds the quintessential French onion soup flavor, and the parmesan adds delightful nuttiness. If desired, you may substitute Gruyère cheese for the Swiss cheese. Note: I didn’t use Gruyère because, thanks to its slightly higher fat content, I find it oilier than Swiss and I didn’t want the extra grease in this dish.
- Heavy cream. A small amount of heavy cream adds richness and transforms the broth into a silken sauce. If desired, you may use whole milk or half-and-half, just note that the sauce will be significantly thinner.
- Salt and pepper. Salt and black pepper are used to season the dish just before serving. Be sure to taste the dish before seasoning – the broth and cheeses will add saltiness, and you might not need to adjust.
A few tips for this French onion pasta
- Be patient with the onions. Caramelizing onions properly takes time, often about 35 to 40 minutes. If you rush this step, the onions will burn instead of softening. When cooked over medium heat for a long time, the onion’s natural sugars are released and the onions become dark brown, incredibly sweet, and deliciously soft, almost jam-like. Use this time to prep the other ingredients and assemble any side dishes.
- Deglaze the pan. Once the onions have browned, deglaze the pan with the wine (or broth) as instructed. This simple step releases the flavorful browned bits from the bottom of the pan and incorporates them into the sauce.
- Reduce the heat before you add the cream and cheese. To prevent curdling and to ensure the Swiss cheese melts without clumping, reduce the heat to low before adding the cream and both cheeses.
What should you serve with this French onion pasta? As mentioned, this dish needs very few extras to round out the meal. I suggest serving a crisp green salad or Caesar Salad and warm bread or Garlic Bread on the side. If desired, you can stretch the meal by pairing it with steamed or roasted vegetables.
Feel free to add protein to this dish. I think this recipe is perfect as is, but for added protein, fold in 2 cups of cubed or shredded cooked chicken when the pasta is finished cooking and simmer for 1 to 2 minutes to heat through. Leftover cooked chicken from a previous meal and store-bought rotisserie chicken are both suitable choices.
How to store leftovers. Once cool, transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat leftovers in a saucepan over medium-low heat until hot all the way through, adding more broth as needed to loosen the sauce. You may also reheat leftovers in the microwave, checking and stirring every 15 to 20 seconds.
French Onion Pasta
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium yellow onions, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, or ¾ teaspoon dried
- 1 tablespoon Worcestershire sauce
- ¼ cup dry white wine, or an equal amount of beef broth
- 8 ounces short pasta of choice, such as mezze rigatoni, mini penne, medium shells, or orecchiette
- 3 ½ to 4 cups beef broth, regular or reduced sodium
- 1 cup diced or shredded Swiss cheese, or Gruyère cheese
- ¼ cup heavy cream
- 2 tablespoons grated or shredded parmesan cheese, plus more for serving
- Salt and black pepper
Equipment
Instructions
- Heat the butter and oil together in a large, high-sided skillet over medium heat.
- When the butter is bubbly, add the onions and cook for 30 to 40 minutes, until deeply browned and caramelized, stirring occasionally. Don’t rush this step, it makes all the difference in the world; the onions will become soft, sweet, and jammy. If you rush, they will burn and taste bitter.
- Add the garlic, thyme, and Worcestershire and cook for 1 minute.
- Add the wine (or an equal amount of beef broth) and cook for 1 minute, until the liquid evaporates, stirring frequently to incorporate the browned bits from the bottom of the pan into the sauce.
- Add the pasta and 3 ½ cups of the broth and bring to a high simmer/low boil.
- Cook for the shortest recommended cooking time on the package, until the pasta is al dente, stirring occasionally and adding more broth if needed to keep the pasta simmering. Note: Oftentimes, pasta cooked in broth or sauce takes a few minutes longer than pasta cooked in boiling water.
- Reduce the heat to low, fold in the Swiss cheese, heavy cream, and 2 tablespoons of parmesan cheese and cook until the cheese melts, stirring constantly.
- Season to taste with salt and pepper.
- Ladle the pasta into bowls and serve with extra parmesan cheese on the side.