This French Onion Soup Pasta is a cozy mash-up of caramelized onions, melty cheese, and tender pasta — all the best parts of French onion soup in a creamy, savory pasta dish. It’s rich, satisfying, and surprisingly simple to make!
2 tablespoons butter
2 tablespoons olive oil
3 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
½ cup dry white wine (or beef broth)
8 oz pasta (fusilli, rigatoni, or penne work great)
2 cups beef broth (or vegetable broth)
½ cup heavy cream
1 teaspoon fresh thyme (or ½ tsp dried)
1 cup shredded Gruyère cheese
½ cup grated Parmesan cheese
Optional: extra cheese for topping and broiling
In a large skillet, heat butter and olive oil over medium heat.
Add sliced onions, sugar, salt, and pepper. Cook slowly, stirring often, for 25–30 minutes until deeply golden and caramelized.
Stir in the garlic and cook for 1 more minute.
Deglaze the pan with white wine, scraping up the browned bits. Let it simmer for 2–3 minutes until reduced.
Meanwhile, cook pasta in a separate pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.
Add beef broth and thyme to the onions. Simmer for 5 minutes to develop flavor.
Stir in heavy cream, Gruyère, and Parmesan cheese. Let melt into a creamy sauce.
Add cooked pasta to the skillet and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
Optional: Top with extra cheese and broil for 2–3 minutes until bubbly and golden.
Serve hot, garnished with extra thyme or fresh parsley if desired.
For a vegetarian version, use veggie broth and skip the broil if you want it simpler.
Gruyère gives it that classic French onion flavor, but mozzarella or Swiss can work too.
Make ahead tip: caramelize the onions in advance and refrigerate for up to 3 days.
Find it online: https://ukfinda.com/french-onion-soup-pasta-recipe/