If you love the rich, caramelized flavors of French Onion Soup, you’re going to fall head over heels for this French Onion Pasta. It has everything you adore about the classic soup—slow-cooked onions, savory broth, herbs, and melty cheese—transformed into a creamy, one-pot pasta that feels comforting yet elegant.
This dish is deceptively simple: caramelize the onions, simmer pasta in a flavorful broth, then finish with Gruyere and Parmesan for the ultimate cheesy finish. And the best part? It all comes together in one pot, which means less cleanup and more time to enjoy.
Why You’ll Love This Recipe
- One pot wonder – minimal dishes, maximum flavor.
- Pantry-friendly – simple ingredients create a rich, restaurant-worthy meal.
- Deeply flavorful – Worcestershire, soy sauce, and beef bouillon boost the caramelized onion base.
- Creamy without heavy cream – evaporated milk creates a silky sauce that clings to the pasta.
- Versatile – swap in different cheeses, add mushrooms, or toss in veggies and proteins.
Ingredients You’ll Need
- Pasta – Orecchiette works beautifully, but any short pasta like shells, fusilli, or rotini will do.
- Onions – Yellow onions are essential for that deep caramelized sweetness.
- Garlic – Fresh is best for bold flavor.
- Beef base – Water + bouillon (or broth) keeps it rich and budget-friendly.
- Evaporated milk – Adds creaminess without curdling.
- Worcestershire & soy sauce – Umami-packed flavor boosters.
- Herbs & spices – Thyme, parsley, oregano, paprika, and a touch of red pepper flakes.
- Cheeses – Nutty Gruyere for authenticity, plus Parmesan for extra depth.
Step-by-Step: How to Make French Onion Pasta
- Caramelize the onions – In olive oil and butter, cook sliced yellow onions low and slow until golden brown and sweet (about 30–35 minutes). Don’t rush this step—it’s the soul of the dish.
- Build the base – Add garlic, red pepper flakes, Worcestershire, and soy sauce. Cook briefly until fragrant.
- Simmer with liquids – Stir in water, evaporated milk, cornstarch slurry, bouillon, and seasonings. Bring to a boil.
- Cook the pasta – Add dry pasta directly to the pot. Simmer until al dente, stirring often to prevent sticking.
- Add the cheeses – Remove from heat and stir in Gruyere a handful at a time, then Parmesan. The extra liquid transforms into a luscious sauce.
- Serve – Garnish with fresh parsley and a crack of black pepper.
Tips for the Best French Onion Pasta
- Slice evenly – Use a mandoline if possible for uniform onion slices.
- Patience is key – True caramelization takes time; cook onions low and slow.
- Stir pasta often – Keeps it from sticking and ensures even cooking.
- Save some liquid – The pasta will look a little saucy before adding cheese—that’s exactly right.
- Shred your own cheese – Pre-shredded doesn’t melt as smoothly.
Variations
- French Onion Alfredo – Stir in a splash of heavy cream at the end.
- With mushrooms – Add sautéed cremini mushrooms for extra depth.
- Meaty version – Stir in cooked sausage, beef, or chicken.
- Vegetarian – Swap beef bouillon with vegetable broth and use vegetarian Worcestershire.
- Dairy-free – Use a plant-based milk and dairy-free cheese alternatives.
- Spicy – Add more red pepper flakes for a kick.
What to Serve With It
Pair this cozy pasta with:
- Salad – Caesar, garden, or apple walnut salad.
- Veggies – Roasted broccoli, asparagus, or Brussels sprouts.
- Bread – Garlic breadsticks or warm dinner rolls for dipping.
Storing & Reheating
- Fridge – Store leftovers in an airtight container for up to 5 days.
- Microwave – Reheat in 1-minute bursts, stirring in between. Add a splash of milk or water if needed.
- Stovetop – Warm gently with a little added liquid until creamy again.
French Onion Pasta Recipe
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
For the onions:
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 large yellow onions, sliced ⅛-inch thick
- ⅛ tsp each salt & pepper
For the sauce:
- 4 garlic cloves, minced
- Pinch–¼ tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 1 tbsp reduced-sodium soy sauce
- 5 ½ cups water (or beef broth, omit bouillon)
- 1 (12 oz) can evaporated milk
- ½ tbsp cornstarch
- 2 tbsp beef bouillon (granules, base, or cubes)
- 1 tbsp fresh parsley, minced (or 1 tsp dried)
- 2 tsp fresh thyme, minced (or ¾ tsp dried)
- ½ tsp each dried oregano, paprika, pepper
Add last:
- 1 lb short-cut pasta (like orecchiette)
- 5 oz Gruyere cheese, shredded
- ¼ cup Parmesan cheese, shredded
- Fresh parsley, for garnish
Instructions
- Caramelize onions – Heat butter and oil in a large Dutch oven. Add onions, salt, and pepper. Cook 30–35 minutes, stirring occasionally, until deeply golden.
- Add garlic & sauces – Stir in garlic, red pepper flakes, Worcestershire, and soy sauce. Cook 30 seconds.
- Simmer sauce – Add water, half the evaporated milk, cornstarch slurry (with remaining milk), bouillon, and herbs. Bring to a boil.
- Cook pasta – Stir in pasta. Reduce heat to medium-high and simmer 20–25 minutes until al dente, stirring often. Add more water if needed.
- Finish with cheese – Remove from heat. Stir in Gruyere a handful at a time until melted, then Parmesan. Adjust seasoning.
- Serve – Garnish with parsley and enjoy!
✨ This cozy, cheesy French Onion Pasta is the ultimate comfort food—creamy, flavorful, and made entirely in one pot.