What could be better than French onion soup? This French onion pasta recipe! Two of the greatest dishes of all time come together to make something uniquely creamy, comforting, and delicious. If you love this recipe, you'll want to try these French onion fries next!
Deeply caramelized onions, melted Gruyère, and a rich, savory sauce make this French onion pasta recipe the kind of dinner worth taking your time over.
This French onion soup pasta gets a subtle twist from a little splash of spiced apple cider or store-bought spiced cider, which complements the sweetness of the onions while providing a nice contrast to the tanginess of the Dijon mustard and the savory sauce.
Serve it as a main dish or alongside smoked chicken drumsticks or oven baked pork chops and potatoes.
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Ingredients & Substitutions
- Pasta: I like cavatappi, but you can use rigatoni, macaroni, spaghetti, etc.
- Onion: Yellow onions are the way to go! Sweet onions can work as well, but will obviously be a little sweeter.
- Beef broth: Vegetable broth or chicken broth will do in a pinch, but beef bone broth or mushroom broth will give you that deep, rich flavor typical of French onion soup.
- Cheese: I use smoked Gruyère and a cheddar-parmesan cheese from Aldi, but you can also use a combination of these or substitute Swiss, Fontina, goat cheese, Boursin, or your preferred cheeses.
- Garlic: The fresh stuff!
- Butter: Or olive oil.
- Heavy cream: Or half-and-half.
- White wine: Dry white wine is ideal. For a non-alcoholic alternative, use an extra ¼ cup of broth with a small splash of apple cider vinegar or lemon juice.
- Fresh thyme: Optional, for garnish.
*See recipe card for full list of ingredients.
How To Make French Onion Pasta
Step 1: Heat three tablespoons butter in a wide pan. Add thinly sliced onion rings and ½ teaspoon salt, then cook over very low heat for 40-60 minutes, stirring occasionally, until deeply golden.
Pro Tip: I like to leave the onions in whole rings for a more rustic look, but you can cut them into half-moons or crescents if you prefer.
Step 2: Cook pasta according to package instructions until just shy of al dente. Drain and set aside, reserving 1 cup of pasta water.
Step 3: Stir minced garlic into caramelized onions and toast for 30 seconds or until fragrant. Deglaze with white wine and apple cider, scraping up any browned bits from the bottom of the pan, and reduce until almost evaporated. Add broth and Dijon mustard, then simmer 5-8 minutes.
Step 4: Add pasta to the sauce, along with heavy cream, grated cheese, remaining salt, and pepper. Gradually mix in splashes of pasta water until the pasta is glossy and the desired texture is achieved.
Pro Tip: I only used about ½ cup pasta water, but you may find you need more/less.
Step 5: Top individual servings with additional cheese and fresh thyme leaves.
If you like a bit of crunch, consider topping this French onion soup pasta with some browned butter breadcrumbs.
Recipe FAQs
How do I reheat French onion pasta?
Warm it gently in a pan over low heat with a splash of broth or milk. The sauce thickens in the fridge, so the extra liquid loosens it back up and keeps it creamy.
Can I freeze French onion pasta?
I don't recommend it. Cream and cheese sauces tend to separate and turn grainy once thawed, and the pasta gets soft. If you want to plan ahead, freeze the caramelized onions instead. They freeze beautifully!
Can caramelized onions be prepared ahead of time?
Yes. Caramelizing onions is the most time-consuming part of making this French onion pasta recipe, so making them ahead of time gives you a useful head start. Refrigerate them in a covered container for up to 3 days before making the pasta.
Pro Tips
- Low and slow is the way to go for caramelized onions. Depending on your pan, heat, and onion quality, caramelization time may vary.
- Caramelized onions should be deeply golden, soft, and jammy before building the sauce.
- Use a wide, heavy-bottomed pan to caramelize the onions. More surface area helps moisture evaporate, while a heavy base distributes heat more evenly.
- If the finished pasta tastes overly sweet or rich, stir in apple cider vinegar or white wine to taste, ¼ teaspoon at a time.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
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Ingredients
Equipment
Method
- Heat three tablespoons of butter in a wide pan. Add thinly sliced onion rings and ½ teaspoon salt, then cook over very low heat for 40-60 minutes, stirring occasionally, until deeply golden.
- Cook pasta according to package instructions until just shy of al dente. Drain and set aside, reserving 1 cup of pasta water.
- Stir minced garlic into caramelized onions and toast for 30 seconds or until fragrant. Deglaze with white wine and apple cider, scraping up any browned bits from the bottom of the pan, and reduce until almost evaporated. Add broth and Dijon mustard, then simmer 5-8 minutes.
- Add pasta to the sauce, along with heavy cream, grated cheese, remaining salt, and pepper. Gradually mix in splashes of pasta water until the pasta is glossy and the desired texture is achieved.
- Top individual servings with additional cheese and fresh thyme leaves.
Nutrition
Notes
- I like to leave the onions in whole rings for a more rustic look, but you can cut them into half-moons or crescents if you prefer.
- I only used about ½ cup pasta water, but you may find you need more/less.
- Low and slow is the way to go for caramelized onions. Depending on your pan, heat, and onion quality, caramelization time may vary.
- Caramelized onions should be deeply golden, soft, and jammy before building the sauce.
- Use a wide, heavy-bottomed pan to caramelize the onions. More surface area helps moisture evaporate, while a heavy base distributes heat more evenly.
- If the finished pasta tastes overly sweet or rich, stir in apple cider vinegar or white wine to taste, ¼ teaspoon at a time.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nena Sterner says
We hope you enjoy this recipe!