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Overhead shot of a delicious bowl of French Onion Pasta, showcasing its creamy sauce and caramelized onions.

Easy French Onion Pasta

This French Onion Pasta transforms the classic soup into a comforting and flavorful pasta dish. Caramelized onions, rich beef broth, and melted Gruyere cheese create a deeply savory and satisfying meal that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 cup dry sherry or white wine
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound pasta such as penne, rigatoni, or cavatappi
  • 8 ounces Gruyere cheese, shredded
  • Fresh parsley, chopped for garnish

Equipment

  • Large Dutch oven or pot
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Pasta pot
  • colander
  • Serving dish or individual bowls
  • Broiler (optional)

Method
 

  1. In a large Dutch oven or pot, heat olive oil and butter over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are softened and translucent, about 10 minutes.
  2. Reduce heat to medium-low and continue cooking, stirring frequently, until onions are deeply caramelized, about 45-60 minutes. The onions should be a rich brown color and very soft.
  3. Add sugar and balsamic vinegar to the onions. Cook for another 2-3 minutes, stirring constantly.
  4. Pour in dry sherry or white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
  5. Add beef broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld. Remove the bay leaf.
  6. While the sauce is simmering, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  7. Add the cooked pasta to the pot with the French onion sauce. Toss to combine. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.
  8. Stir in half of the Gruyere cheese until melted.
  9. Transfer pasta to a serving dish or individual bowls. Top with remaining Gruyere cheese.
  10. Broil for 2-3 minutes, or until cheese is melted and bubbly (optional).
  11. Garnish with fresh parsley and serve immediately.

Notes

For best results, caramelize the onions slowly over low heat to avoid burning. You can substitute Swiss or Provolone cheese for Gruyere if needed. Add shredded chicken or cooked sausage for extra protein, or sautéed mushrooms for added earthiness. Store leftovers in an airtight container in the refrigerator for up to 3 days.