This French Onion Soup Pasta turned me into someone who actually caramelizes onions on purpose. I made it the first time after seeing it all over TikTok and thinking "there's no way that's as good as people say." Turns out it's better. All the flavors of French onion soup but in creamy pasta form with melted cheese on top.
Why You'll Love This French Onion Soup Pasta
I've been making this French Onion Soup Pasta for about four months now, ever since my sister made it for a dinner party and everyone went silent because they were too busy eating to talk.
What Actually Works: The beauty of this French Onion Soup Pasta is it takes the best parts of French onion soup (those sweet caramelized onions, the beef broth, the melted Gruyère cheese) and turns it into actual dinner instead of just soup. You caramelize a ton of onions until they're deep brown and sweet, cook pasta in beef broth so it soaks up all that flavor, add cream and cheese, then broil it with more cheese on top. The first time I made this French onion pasta recipe, I was shocked that something so simple tasted so fancy. My husband who claims he "doesn't like onions" had three servings.
Why Other Methods Fail: Most people mess up their French onion pasta by not caramelizing the onions long enough, so they're still sharp and oniony instead of sweet and rich. Some rush it on high heat and burn them. Others skip the broiling step and miss out on that crispy cheese topping. The long slow caramelization is what makes this pasta french onion soup magical, you can't skip it.
The thing that changed everything: Understanding that caramelizing onions takes TIME for perfect French Onion Soup Pasta. My first attempt I cooked the onions for maybe 10 minutes on medium high heat thinking that was good enough. They were still sharp and strong, not sweet at all, and the whole dish tasted like regular pasta with raw onions. Started actually caramelizing them properly for 30 to 40 minutes, stirring occasionally, until they were deep golden brown and sweet. Suddenly the French Onion Soup Pasta tasted like the real thing instead of a disappointing knockoff.
Jump to:
- Why You'll Love This French Onion Soup Pasta
- What You'll Need for French Onion Soup Pasta
- How to Make French Onion Soup Pasta
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With French Onion Soup Pasta
- My French Onion Soup Pasta Journey
- FAQ
- More Recipes You'll Love
- French Onion Soup Pasta
- Related
- Pairing
What You'll Need for French Onion Soup Pasta
Not a crazy ingredient list but you do need actual Gruyère cheese for this to taste right. Swiss works in a pinch but Gruyère is better.
Main Ingredients
- Large yellow onions (like 4 or 5 big ones, you need a lot)
- Butter and olive oil
- Pasta (I use penne or rigatoni, something that holds sauce)
- Beef broth
- Heavy cream
- Gruyère cheese, shredded
- Parmesan cheese
- Garlic
- Fresh thyme
- Salt and pepper
Optional Add Ins
- White wine
- Ground beef or steak pieces if you want protein
- Crusty bread crumbs on top
- Caramelized shallots in addition to onions
- Fresh parsley for garnish
That's it. The ingredients are simple but the technique is what makes this creamy French onion pasta incredible.
How to Make French Onion Soup Pasta
This French onion pasta recipe takes some time because of the onion caramelization, but it's not hard, just requires patience.
Step 1: Caramelize the Onions
Slice your onions really thin, like quarter inch slices. Heat a large deep skillet or Dutch oven over medium heat with butter and a little olive oil. Add all those sliced onions and a big pinch of salt. Stir them occasionally, every few minutes, and let them slowly caramelize for 30 to 40 minutes until they're deep golden brown and sweet smelling. Don't rush this by turning up the heat or they'll burn instead of caramelize. This is the most important step for French Onion Soup Pasta so don't skip it.
Step 2: Add Aromatics
Once your onions are beautifully caramelized and sweet, add minced garlic and fresh thyme leaves and cook for another minute or two until fragrant. If you're using white wine, now's when you add it to deglaze the pan and scrape up all those brown bits from the bottom. Let the wine cook down for a few minutes until most of the alcohol smell is gone.
Step 3: Cook the Pasta
Add your beef broth directly to the pan with the caramelized onions. Bring it to a boil, then add your uncooked pasta and stir it around. Let it cook according to package directions, stirring occasionally so nothing sticks to the bottom. If the liquid cooks off before the pasta is done, add a little more broth or water.
Step 4: Make It Creamy
When the pasta is just about al dente and most of the broth is absorbed, turn the heat to low and stir in heavy cream and about half your shredded Gruyère cheese. The cheese will melt into the sauce and make it all creamy and rich. Add salt and pepper to taste. Let it simmer gently for a few minutes until the sauce thickens up and coats the pasta.
Step 5: Broil the Cheese
Transfer everything to an oven-safe baking dish if your skillet isn't oven-safe. Sprinkle the remaining Gruyère cheese and some Parmesan on top in a generous layer. Turn your oven broiler to high and stick the dish under the broiler for 3 to 5 minutes, watching it closely so it doesn't burn. You want the cheese melted and bubbly with golden brown spots on top. Pull it out when it looks perfect and let it sit for a couple minutes before serving.
You'll have this amazing French Onion Soup Pasta that tastes like the soup but way more filling. The caramelized onions are sweet and rich, the pasta is creamy and cheesy, and that broiled cheese topping is everything.
Top Tip
- Caramelize onions low and slow for French Onion Soup Pasta, don't rush it
- 30 to 40 minutes minimum or they won't be sweet enough
- Stir occasionally but let them sit and develop color
- Add splashes of broth if they start sticking or burning
- Use actual Gruyère cheese, it melts better than regular Swiss
- Watch the broiler closely, cheese goes from perfect to burnt fast
- Made the mistake of rushing onions twice, never tasted right
Ingredient Substitutions & Variations
The basic French onion pasta is already perfect but you can switch things up.
Different Cheeses
Gruyère is traditional and best for authentic French onion pasta recipe flavor, but Swiss cheese works if that's what you have. Add some fontina for extra creaminess. Mozzarella makes it stretchy but doesn't have the same nutty flavor, so maybe do half Gruyère half mozzarella.
Add Protein
Brown some ground beef with the onions at the start for beefy French onion pasta. My husband loves it with sliced steak on top. Shredded rotisserie chicken works too if you want chicken French onion pasta. Just add cooked protein at the end before broiling.
Vegetarian Version
Use vegetable broth instead of beef broth for vegetarian French onion soup pasta. It won't have quite the same deep flavor but it's still really good, especially if you add a splash of soy sauce for umami.
Wine Options
White wine is traditional but you can skip it if you don't have any or don't want alcohol. A splash of sherry is also amazing in this French Onion Soup Pasta. Or just use extra beef broth.
Pasta Shapes
I like penne or rigatoni because they hold the creamy sauce well. Fettuccine or spaghetti work for a different texture. Basically any pasta works for this creamy French onion pasta, just adjust cooking time based on package directions.
Bread Topping
Mix toasted bread crumbs with melted butter and sprinkle on top before broiling for extra crunch. Tastes like the crusty bread from French onion soup but on your pasta.
Storage and Reuse Instructions
This French onion pasta bake keeps pretty well, though it's definitely best fresh when the cheese is still gooey.
Refrigerator: Store leftover French Onion Soup Pasta in an airtight container in the fridge for up to 4 days. The sauce will thicken up as it sits. Reheat gently on the stovetop with a splash of broth or cream to loosen it up, or microwave individual portions.
Freezing: The pasta itself freezes okay for up to 2 months but the texture changes a bit. Freeze before adding the cheese topping if possible. Thaw overnight in the fridge and reheat, then top with fresh cheese and broil.
Make Ahead: You can caramelize the onions a day or two ahead and store them in the fridge. When ready to eat, just continue with the rest of the recipe. Saves so much time on busy nights.
Reheating: Add a splash of broth or cream when reheating so the French onion pasta doesn't dry out. If you want to recrisp the cheese topping, put it under the broiler for a minute or two after reheating.
What to Serve With French Onion Soup Pasta
This cheesy French onion pasta is pretty rich and filling on its own but here's what works if you want sides.
Keep It Simple: A crisp green salad with light vinaigrette cuts through the richness of the French Onion Soup Pasta perfectly. Maybe some crusty bread if you want to be really French about it.
Classic Pairings: Roasted vegetables like Brussels sprouts or green beans. Garlic bread for extra carbs if you're not worried about that. A glass of white wine if you're feeling fancy.
Light Options: Honestly this pasta french onion soup is so rich you probably just want a simple salad. Arugula with lemon dressing is my go-to.
My French Onion Soup Pasta Journey
First time I tried making French Onion Soup Pasta, I cooked the onions on medium high for like 10 minutes thinking that was caramelized enough. They were barely golden and still tasted sharp and oniony. Made the whole pasta dish and it was just okay, not special at all. My kids complained it was too oniony and I couldn't blame them. Almost gave up on the whole recipe.
Second attempt I caramelized them longer but didn't use enough onions because I thought "that seems like too much." Used maybe 2 onions for the whole dish. They cooked down to almost nothing and the French onion pasta had barely any onion flavor. Completely missed the point. Also used regular Swiss instead of Gruyère because I was cheap and it didn't taste right.
Third time I finally did it properly with 4 huge onions caramelized low and slow for 40 minutes until they were deep golden brown and sweet. Used actual Gruyère cheese. Broiled the top until it was bubbly and golden. Pulled it out of the oven and it looked like something from a restaurant. Tasted exactly like French onion soup but in pasta form. My daughter who "hates onions" asked for seconds.
Now I make this French Onion Soup Pasta at least once a month because it's impressive enough for company but actually not that hard once you commit to the onion caramelization time. Lots of onions, low and slow, real Gruyère, broil that cheese. That's the whole secret.
FAQ
What is French Onion Soup Pasta?
French Onion Soup Pasta is exactly what it sounds like – all the flavors of classic French onion soup transformed into a creamy pasta dish. You caramelize onions until they're sweet and golden, cook pasta in beef broth, add cream and Gruyère cheese for richness, then broil it with more cheese on top. It tastes like French onion soup but way more filling and satisfying as a main course instead of just an appetizer.
Can I make French Onion Soup Pasta vegetarian?
Yes, just use vegetable broth instead of beef broth for vegetarian French onion pasta. The caramelized onions still give tons of flavor even without beef broth. Add a splash of soy sauce or miso paste for extra umami depth if you want. Everything else stays the same with the cream, cheese, and broiled topping.
What type of cheese works best for this pasta?
Gruyère cheese is the best choice for authentic French Onion Soup Pasta because it melts beautifully and has that nutty, slightly sweet flavor that's traditional in French onion soup. Swiss cheese works as a substitute but doesn't have quite the same depth of flavor. For best results, shred it yourself from a block instead of using pre-shredded which doesn't melt as well.
More Recipes You'll Love
Once you've mastered this French Onion Soup Pasta, try my Loaded Potato Taco Bowl for another creative dinner that's better than the original. My Crock Pot Pork Chops are perfect when you want comfort food with minimal effort. And my Pepperoni and Cheese Crisps make the best easy appetizer or snack. All of these are recipes I actually make regularly because they're worth the effort.
French Onion Soup Pasta
Equipment
- 1 Large deep skillet or Dutch oven Needs to be oven-safe if you want to broil in same pan
- 1 9x13 inch baking dish If your skillet is not oven-safe
- 1 Wooden Spoon For stirring and scraping caramelized bits
- 1 Grater or food processor To shred Gruyère cheese from block
- 1 Oven with broiler To broil the cheese topping
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoon butter
- 2 tablespoon olive oil
- 1 teaspoon salt plus more to taste
- 4 cloves garlic minced
- 2 teaspoon fresh thyme leaves or 1 teaspoon dried
- ½ cup white wine optional
- 4 cups beef broth
- 1 lb pasta penne, rigatoni, or your choice
- 1 cup heavy cream
- 2 cups Gruyère cheese shredded (divided)
- ½ cup Parmesan cheese grated
- ½ teaspoon black pepper
- Fresh parsley for garnish optional
- 1 lb ground beef or sliced steak
- 2 tablespoon bread crumbs toasted
- 2 shallots thinly sliced
- 1 tablespoon soy sauce for vegetarian version
Instructions
- Slice your onions really thin, about quarter inch slices. Heat a large deep skillet or Dutch oven over medium heat with butter and olive oil. Add all the sliced onions and a big pinch of salt. Stir them occasionally, every few minutes, and let them slowly caramelize for 30 to 40 minutes until they're deep golden brown and sweet smelling. Don't rush this by turning up the heat or they'll burn instead of caramelize. If they start sticking, add a splash of water or broth to deglaze. This is the most important step for French Onion Soup Pasta so don't skip it or rush it.
- Once your onions are beautifully caramelized and sweet, add minced garlic and fresh thyme leaves and cook for another 1 to 2 minutes until fragrant. If you're using white wine, add it now to deglaze the pan and scrape up all those brown bits from the bottom with a wooden spoon. Let the wine cook down for 3 to 4 minutes until most of the alcohol smell is gone and the liquid has reduced by about half.
- Add your beef broth directly to the pan with the caramelized onions and bring it to a boil over high heat. Once boiling, add your uncooked pasta and stir it around to make sure it's submerged. Reduce heat to medium and let it cook according to package directions (usually 10 to 12 minutes), stirring occasionally so nothing sticks to the bottom. If the liquid cooks off before the pasta is done, add a little more broth or water, about half a cup at a time.
- When the pasta is just about al dente and most of the broth is absorbed, turn the heat to low and stir in heavy cream and about 1 cup of shredded Gruyère cheese (save the other cup for topping). Stir continuously until the cheese melts into the sauce and everything becomes creamy and rich. Add salt and black pepper to taste, keeping in mind the cheese and broth are already salty. Let it simmer gently for 2 to 3 minutes until the sauce thickens up and coats the pasta beautifully.
- If your skillet is oven-safe, keep the pasta in it. If not, transfer everything to a greased 9x13 inch baking dish. Sprinkle the remaining 1 cup of Gruyère cheese and the grated Parmesan on top in a generous, even layer. Turn your oven broiler to high and position the rack about 6 inches from the heat source. Place the dish under the broiler for 3 to 5 minutes, watching it closely so it doesn't burn. You want the cheese melted and bubbly with golden brown spots on top, just like French onion soup. Remove from oven and let it sit for 5 minutes before serving so the cheese sets slightly and nobody burns their mouth. Garnish with fresh parsley if desired.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with French Onion Soup Pasta:
Leave a Reply