Easy French Onion Pasta

So, Why Am I Obsessed with This Easy French Onion Pasta?

This recipe happened, honestly, after I got late-night cravings for those gooey, cheese-topped bowls of French onion soup (you know the ones) but realized I had absolutely zero energy to carve up baguettes and wait on broiler drama. Pasta to the rescue. That first attempt, standing in my little kitchen in PJ bottoms, I just threw things in a pot and hoped for the best. Turns out, it’s become one of my most-requested weeknight things. Even my neighbor Barb has popped by “just to see if you made onion pasta again—no, really, I’m only here for your winning smile.” (I see right through you, Barb; it’s the pasta.)

Why You’ll Love This (Or At Least Tolerate It…)

I make this whenever the fridge is looking sparse and I’m feeling nostalgic for something a bit fancy but honestly, still as lazy as a Sunday morning. My family goes nuts for it because, well, cheese. And it’s basically impossible to mess up—aside from that one time I tried a shortcut with pre-chopped onions. Big regret, I’ll own up. If you love a good cozy meal that cooks up without too much faff, just trust me and make a double batch. Leftovers are gold (actually, they barely survive to the leftover stage at my place).

Alright, Here’s What You’ll Need

• 3 large yellow onions, thinly sliced (I sometimes use sweet onions too—honestly, grab whatever makes you happy or is growing questionable in your veg drawer)
• 2-3 tablespoons butter (salted is fine, unsalted if you’re a precise type)
• 1 tablespoon olive oil
• Salt and black pepper—no one’s counting, I just sprinkle and taste
• 1 teaspoon sugar (unless your onions are super sweet, then skip it)
• 2 cloves garlic, minced (okay, I usually double that, but my partner is less into garlic breath…)
• 200-250g pasta—rigatoni works, penne in a pinch, seriously, spaghetti once and it was oddly fun
• 1 cup beef or veg broth (my grandma swore by homemade; me, I’d say store-bought’s totally fair game)
• 1/2 cup heavy cream or even a splash of milk if you’re being “good”
• 1 cup grated Gruyère cheese (Swiss or sharp white cheddar if that’s easier to grab—no shame!)
• Fresh thyme (optional, but feels fancy—dried is perfectly fine)
• (Optional) A splash of sherry or white wine, if you’re feeling saucy

Let’s Cook! Step by Semi-Step

1. Melt butter with olive oil over medium heat in your biggest, heaviest pan. Toss in those onions with a pinch of salt—just dump ’em all in (it’ll look like too much, but shrinks—trust the process). Stir now and then. If they stick, add a touch more oil or a trickle of water.
2. After 10 minutes or so, sprinkle in the sugar. Let them go for 30-35 minutes (yep, patience *is* a virtue here), stirring every so often. They should end up bronzy, soft, and very good-smelling. This is usually where I wander off to do a bit of texting, then remember to come back and stir.
3. Add garlic for the last minute or two (don’t burn it—learn form my mistakes!). If using wine or sherry, splash it in now, scraping up any onion bits. Let it bubble away.
4. Meanwhile, cook pasta in a big pot of salted water as per the pack instructions. Stop a minute before it’s truly done—who likes mushy noodles? (I mean, maybe toddlers. But to each their own.)
5. Pour broth into the onions, give it a minute to simmer, then stir in cream or milk. Simmer another couple mins. Season with pepper (and more salt if needed—not always easy to tell until you pile on the cheese).
6. Scoop cooked pasta, straight form the pot (a little pasta water clinging is good!), into the onion sauce. Toss well. Sprinkle half the cheese in and stir. Then pile the rest on top—no shame if you go overboard here. Cover with a lid, let cheese melt a minute, then scatter thyme leaves if you’re using. That’s it!

Notes From the Battlefield

• If you scorch the onions, just start again. Charred tastes are not the vibe.
• Actually, I’ve found using multiple kinds of onions = deeper flavor, but I rarely plan that far ahead.
• The grater hurts less if you use pre-shredded cheese (gasp!). But it doesn’t melt as smoothly—so, your call.

Variations I’ve Tried (Some Good, Some Regrettable)

• Add mushrooms: Really good. Just toss them in with the onions after 15 minutes.
• Chicken: I stirred in some leftover roast chicken once and it bulked it out nicely. Bit of a protein boost, and no one complained.
• Vegan-ish: Used oat cream and plant cheese once—tasted better the next day, but a bit gluey just after cooking. Maybe use less sauce?
• Shortcut onions: Tried the frozen pre-sliced ones in a rush. Not the same. It was ok, but if you’ve time, slice yourself.

Do I Really Need Special Gear?

If you have a big, heavy skillet or Dutch oven, you’re sorted. No Dutchie? Any deep-sided frying pan works, honestly. Pasta pot is just a big pot—any kind. Wooden spoon is classic but, I’ve honestly used a spatula when everything else was in the dishwasher. Fancy cheese grater? Eh, I’ve used a potato peeler in a pinch. Who’s judging?

How Long Does This Stuff Keep?

Cover and chill leftovers (if, by some miracle, that happens). They’ll keep 2 days, probably three. I think this tastes better the next day, when everything mingles—though in my house, leftovers usually don’t survive a midnight snack raid!

How I Like to Serve It

Straight from the pan, to be honest. Sometimes with a green salad if I’m feeling virtuous—or if my partner looks disapprovingly at my carb enthusiasm. My cousin swears by a crispy fried egg on top (I was skeptical, but it’s kind of lush). For fancier nights, I actually toast a piece of baguette and smoosh it on the side, but I rarely have that kind of foresight.

Learned These the Hard Way (Pro-ish Tips)

• Don’t rush caramelizing the onions. I’ve tried—ended up with sautéed onions, which is not the same magic at all.
• Use more cheese than you think. I once tried to “lighten it up” and my family nearly staged a revolt. Just saying.
• Actually, pasta water is your friend. I used to drain it away, but a splash helps make the sauce stickier. Worth it.

FAQ: I Swear These Are Real Questions

• Is this really like French onion soup? Kind of! But with pasta (and less drama with broilers). It’s cozy, almost beefy if you use the proper broth. Not a perfect copy, but I’d argue better for weeknights.
• Can I make it ahead? Sort of. It reheats well, but on second thought, you might want a splash of cream or broth when reheating so it’s saucy again.
• Best cheese? Gruyère is classic, but if your store only has Swiss or even sharp cheddar, don’t sweat it. It’ll melt; it’ll taste good. If you want the classic stretch, leave a little pile on top and broil for a few seconds (if you want to get fancy…)
• Gluten free? Yup, just sub your favourite GF pasta, maybe watch the sauce so it doesn’t get starchy.
• What can I serve it with? I like it with salad but once my friend made a side of Serious Eats garlic bread and, wow—zero regrets. Also saw someone online do a herby roast veggie tray with it (like this Love & Lemons recipe) and I keep meaning to try it.

Quick digression—once I tried to make a fancier version form The NY Times and it was, honestly, delicious but like four times as many steps. Sometimes simple is best, right?

★★★★★ 4.30 from 8 ratings

Easy French Onion Pasta

yield: 4 servings

prep: 10 mins

cook: 30 mins

total: 40 mins

A comforting, flavorful pasta dish inspired by classic French onion soup. Caramelized onions, rich broth, and melty cheese bring this one-pot dinner together quickly for a satisfying meal.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 8 ounces pasta (fusilli or penne)
• 3 cups low-sodium beef or vegetable broth
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and black pepper, to taste

Instructions

1. 1
   In a large skillet or Dutch oven, melt butter over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 15-20 minutes.
2. 2
   Add minced garlic and thyme to the caramelized onions. Cook for 1 minute until fragrant.
3. 3
   Add the pasta and broth to the pan. Stir to combine, bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until pasta is tender and most of the liquid is absorbed, 10-12 minutes.
4. 4
   Stir in the Gruyère and Parmesan cheeses until melted and pasta is creamy. Season with salt and black pepper to taste.
5. 5
   Serve immediately, garnished with additional thyme and cheese if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390cal

Protein: 14 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 52 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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