Name: French Onion Pasta Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3 tablespoons olive oil; 2 tablespoons unsalted butter; 3 large yellow onions, thinly sliced into 1/8-inch rings; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 4 garlic cloves, minced; Pinch to 1/4 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced-sodium soy sauce; 5 1/2 cups water (or beef broth; omit bouillon if using broth); 1 (12 oz) can evaporated milk; 1/2 tablespoon cornstarch; 2 tablespoons beef bouillon (granulated, paste, or cubes); 1 tablespoon fresh parsley, minced (or 1 teaspoon dried); 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried); 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1 pound short-cut pasta (orecchiette, penne, shells, etc.); 5 oz freshly shredded Gruyere cheese; 1/4 cup freshly shredded Parmesan cheese; Fresh parsley (optional, for garnish)

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French Onion Pasta is a luxurious, one-pot dish that brings all the cozy, savory flavors of French onion soup into a creamy pasta. Slowly caramelized onions are cooked until deeply golden and sweet, then combined with garlic, herbs, Worcestershire, soy sauce, and beefy broth for layers of umami flavor. Finished with Gruyere and Parmesan cheeses, this pasta is rich, comforting, and surprisingly easy to make with simple pantry staples.

French Onion Pasta Recipe

Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in a single pot for minimal cleanup.
No Heavy Cream Needed: Evaporated milk creates a creamy sauce without the richness of cream.
Budget-Friendly Ingredients: Uses pantry staples like onions, pasta, and broth.
Incredible Depth of Flavor: Slowly caramelized onions + herbs + umami seasonings = restaurant-quality taste.
Versatile & Adaptable: Easy to swap cheeses, herbs, or even add proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Onions
3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced into 1/8-inch rings
1/8 teaspoon each salt and pepper

For the Sauce
4 garlic cloves, minced
Pinch–1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
5 1/2 cups water (or beef broth; omit bouillon if using broth)
1 (12 oz) can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, paste, or cubes; omit if using beef broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon each dried oregano, paprika, and black pepper

Add Last
1 pound short-cut pasta (such as orecchiette)
5 oz freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

Directions

Caramelize the Onions:
Heat butter and olive oil in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, for 30–35 minutes until deeply golden and caramelized. Adjust heat and add more butter/oil as needed to prevent scorching.
Build the Sauce:
Stir in garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant.
Add 1/2 the evaporated milk and the water (or broth). Whisk cornstarch with the remaining evaporated milk and add to the pot.
Stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper. Increase heat to high and bring to a boil.
Cook the Pasta:
Add pasta and reduce heat to medium-high. Simmer uncovered for 20–25 minutes, stirring often and pressing pasta into the liquid to ensure even cooking. Add more water if needed. There should still be some liquid left at the end to create the sauce.
Finish with Cheese:
Remove pot from heat and stir in Gruyere, one handful at a time, until melted. Stir in Parmesan until creamy. Adjust seasoning with salt and pepper to taste.
Garnish with parsley if desired and serve hot.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Protein Add-In: Stir in cooked chicken, sausage, or shredded beef for extra heartiness.
Cheese Options: Substitute Gruyere with Swiss, Fontina, or even sharp white cheddar.
Vegetarian Version: Use vegetable broth instead of beef broth and omit Worcestershire sauce.
Extra Creamy: Add a splash of heavy cream or half-and-half at the end for a richer sauce.
Wine Twist: Deglaze onions with 1/4 cup white wine or sherry before adding liquids for added depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce.
Freezing is not recommended as the texture of the pasta may change.

FAQs

How long does it take to caramelize onions?

About 30–35 minutes on medium-low heat. Slow cooking is key to their rich, sweet flavor.

Can I use different pasta shapes?

Yes, short pasta like penne, rotini, or shells works well.

Do I have to use Gruyere cheese?

Gruyere gives the authentic French onion flavor, but Swiss or white cheddar also work.

Can I use cream instead of evaporated milk?

Yes, heavy cream will make it richer, but evaporated milk keeps it creamy without being too heavy.

How do I keep the pasta from sticking?

Stir frequently while simmering to prevent pasta from sticking to the bottom.

Can I make this vegetarian?

Yes, use vegetable broth and omit Worcestershire sauce (or replace with soy sauce).

What if my sauce gets too thick?

Add a little more water or milk until it reaches your desired consistency.

Can I prep the onions ahead of time?

Yes, caramelize onions up to 2 days ahead and refrigerate. Finish the recipe when ready to serve.

How do I make it spicier?

Add more red pepper flakes or a pinch of cayenne pepper.

Can I double the recipe?

Yes, just use a larger pot and adjust simmering time as needed.

Conclusion

French Onion Pasta is a hearty, comforting dish that transforms the flavors of classic French onion soup into a creamy, cheesy pasta. With caramelized onions, rich umami sauce, and melted Gruyere, this one-pot recipe is perfect for cozy nights, special occasions, or when you want a luxurious meal made from simple ingredients. This is comfort food at its finest.