Introduction

French Onion Pasta is a comforting twist on the classic French onion soup, featuring deeply caramelized onions combined with tender pasta and creamy cheese. This dish delivers rich, savory flavors that are perfect for cozy dinners and simple enough for weeknights.

The dish is a white bowl filled with ruffled pasta pieces, covered in a creamy light brown sauce. The pasta layers have a slightly shiny texture from the sauce, with small green herb leaves scattered on top. There are many pasta pieces overlapping each other, and coarse black pepper is sprinkled over the entire dish. A silver fork rests on the right side inside the bowl, partially inside the pasta. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil
3 yellow onions, thinly sliced
3 garlic cloves, minced
1 tbsp fresh thyme, plus more for garnish
1 tsp sea salt
1/2 tsp ground black pepper
1/2 cup dry white wine
1 tbsp dijon mustard
12 oz short pasta (such as malfada, gluten-free if preferred)
4 cups beef broth
1/2 cup heavy cream or full-fat coconut milk
1/2 cup shredded smoked gouda
1/2 cup shredded parmesan, plus more for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are deeply browned and caramelized. This should take about 30 to 40 minutes.
Step 2: Add the minced garlic, fresh thyme, sea salt, and black pepper. Cook while stirring for 2 minutes until fragrant.
Step 3: Pour in the white wine and dijon mustard. Use a wooden spoon to scrape the bottom of the pan and deglaze for about 2 minutes, loosening any browned bits.
Step 4: Add the pasta and beef broth to the skillet. Increase the heat to medium-high and simmer for 10 to 15 minutes, stirring occasionally, until most of the broth is absorbed and the pasta is al dente. Add a splash of water if the broth evaporates too quickly to prevent sticking.
Step 5: Stir in the heavy cream, smoked gouda, and parmesan cheese. Continue simmering and stirring for 1 to 2 minutes until the cheese has melted and the sauce is creamy.
Step 6: Taste and adjust seasoning as needed. Serve warm, garnished with extra thyme and parmesan if desired.

Tips & Variations

Be patient with the caramelization process; rushing can cause burnt edges and a bitter taste.
If the onions begin to stick while cooking, add a small splash of water, broth, or wine to loosen the fond and prevent burning.
Use a wide skillet or cast-iron pan for even cooking and better steam release during caramelization.
For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian-friendly cheese.
Try using different types of short pasta like penne or rigatoni depending on your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce and prevent drying out. This dish is best enjoyed fresh but reheats well.

How to Serve

A white bowl filled with creamy pasta made of short, wide noodles with wavy edges. The pasta is coated in a smooth, light beige sauce that looks thick and rich. Small green herb leaves are scattered on top, along with a few sprinkles of black pepper. A silver fork rests on the right side inside the bowl, mixing slightly with the pasta. The bowl is placed on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, by replacing the beef broth with vegetable broth, using a plant-based cream alternative like coconut milk, and opting for vegan cheese substitutes, you can make a delicious vegan version of this pasta.

What type of pasta works best for this recipe?

Short pasta shapes like malfada, penne, rigatoni, or fusilli work best as they hold the sauce well. Gluten-free pasta can also be used without compromising flavor or texture.