Description
This French Onion Soup Pasta combines everything you love about the classic soup—sweet caramelized onions, rich beefy flavor, and melty cheese—with comforting pasta. It’s creamy, cozy, and packed with savory depth in every bite. Perfect for weeknight dinners or a chilly day!
Ingredients
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12 oz pasta (fusilli, rigatoni, or penne work great)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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3 large yellow onions, thinly sliced
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1 teaspoon sugar (helps caramelize the onions)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cloves garlic, minced
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1/4 cup dry white wine (optional)
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1 cup beef broth
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1 teaspoon Worcestershire sauce
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1/2 cup heavy cream
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1 cup shredded Gruyère cheese (or Swiss or mozzarella)
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Fresh thyme, for garnish (optional)
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Salt and pepper, to taste
Instructions
Cook the pasta according to package directions in salted water. Reserve 1/2 cup pasta water, then drain and set aside.
Caramelize the onions: In a large skillet, heat olive oil and butter over medium-low heat. Add sliced onions, sugar, salt, and pepper. Cook for 25–30 minutes, stirring often, until deep golden brown.
Add garlic and cook for 1–2 minutes until fragrant.
Deglaze the pan with white wine (if using), scraping up browned bits. Let it reduce slightly.
Stir in beef broth and Worcestershire sauce. Simmer for 5 minutes.
Add heavy cream and shredded cheese. Stir until the cheese is melted and the sauce is creamy.
Add the cooked pasta to the pan, tossing to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Taste and adjust seasoning with more salt or pepper.
Garnish with fresh thyme and serve hot!
Notes
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No Gruyère? Use Swiss, provolone, or even a mix of mozzarella and Parmesan.
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For a vegetarian version, use vegetable broth and skip Worcestershire or use a vegan alternative.
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Add sautéed mushrooms for an even heartier dish.