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A rustic bowl of delicious French Onion Pasta, loaded with sweet caramelized onions and topped with grated cheese and fresh herbs.

The BEST French Onion Pasta

Indulge in the rich, savory flavors of classic French onion soup transformed into a comforting, cheesy pasta dish. Sweet caramelized onions, robust beef broth, and melted Gruyère come together for an irresistible meal.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Onions and Sauce
  • 3 lbs yellow onions thinly sliced
  • 4 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 1 tsp granulated sugar optional, helps with caramelization
  • 3 cloves garlic minced
  • 1/2 cup dry sherry or dry white wine such as Sauvignon Blanc
  • 6 cups beef broth high-quality
  • 1 tsp fresh thyme chopped, plus more for garnish
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream optional, for extra richness
  • salt to taste
  • black pepper freshly ground, to taste
For the Pasta
  • 16 oz rigatoni or other sturdy pasta e.g., penne, bucatini
  • salt for pasta water
For Assembly and Garnish
  • 8 oz Gruyère cheese grated, plus extra for serving
  • 1/2 cup Parmesan cheese grated, plus extra for serving
  • 1 cup toasted croutons or baguette slices for serving

Equipment

  • Large Dutch Oven or heavy-bottomed pot
  • Large pot (for pasta)
  • Wooden spoon or spatula
  • Whisk
  • Grater

Method
 

Caramelize the Onions
  1. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Stir well to coat.
  2. Cook the onions slowly for 30-45 minutes, stirring occasionally at first, then more frequently as they soften and begin to brown. The goal is a deep golden-brown color and a sweet, tender consistency. If they start to stick, add a tablespoon of water to deglaze the bottom of the pot. Stir in the optional granulated sugar after about 15-20 minutes to aid in browning.
Build the Sauce
  1. Once the onions are deeply caramelized, add the minced garlic and fresh thyme. Cook for another 1-2 minutes until fragrant.
  2. Pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid is mostly evaporated.
  3. Push the onions to one side of the pot. Add the remaining 2 tablespoons of butter to the empty side and let it melt. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a light roux.
  4. Gradually whisk in the beef broth, ensuring no lumps form. Add the bay leaf. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If using, stir in the heavy cream during the last 5 minutes of simmering. Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.
Cook the Pasta
  1. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni (or chosen pasta) and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
Combine and Serve
  1. Add the cooked and drained pasta directly to the Dutch oven with the French onion sauce. Stir well to coat the pasta evenly.
  2. Gradually add the grated Gruyère cheese and Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is creamy. If the sauce seems too thick, add a splash of the reserved pasta water until desired consistency is reached.
  3. Taste and adjust seasonings if necessary. Serve immediately in bowls, garnished with extra grated Gruyère or Parmesan, a sprinkle of fresh thyme, and a handful of toasted croutons or baguette slices.

Notes

Patience is key for perfectly caramelized onions; don't rush this step as it forms the base of all the flavor. For a vegetarian version, use high-quality vegetable broth and omit the sherry if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed to loosen the sauce.