Name: French Onion Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons unsalted butter; 1/2 cup panko breadcrumbs; Salt and pepper (to taste); 1 tablespoons unsalted butter; 2 to 3 cloves garlic (minced); 1 1/2 cups caramelized onions; 3 cups beef broth; 1 1/2 cup water; 1/2 cup dry white wine; 1 teaspoon fresh thyme (plus more for garnish); 12 ounces pasta; 1/4 cup heavy cream; 1 cup shredded gruyere (plus more for serving); Kosher salt and pepper (to taste)

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Finished with gruyere cheese and buttery bread crumbs, French onion pasta takes the classic soup and turns it into a saucy, savory meal.

Looking for a satisfying dinner? This French onion pasta is full of rich, savory flavor in each bite!

French onion soup is something I’ve loved ever since I was a kid, and those flavors are replicated in this pasta, down to the cheesy finish.

You’ll need caramelized onions for this recipe, so I definitely recommend checking out my detailed post on how to caramelize onions! The onions can be made in advance when you have more time, so you can whip up this comforting dish at a moment’s notice.

If you love French onion soup as much as I do, you’ve got to give this recipe a try!

Ingredients for French onion pasta

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Various ingredients for cooking laid out on a gray surface, including panko, pasta, caramelized onions, garlic, heavy cream, butter, beef broth, white wine, gruyere cheese, and thyme.

Caramelized onions – Make the onions in advance, as this process takes about an hour (or more, if you’re making a big batch). Simply sautéing onions for this recipe won’t give the same flavor! You’ll need 2 pounds of onions to yield enough caramelized onions for this recipe.

Butter – Unsalted, for both the pasta and the topping.

Garlic – About 1 tablespoon of fresh minced garlic.

Beef broth – You’ll want beef broth (or stock) for the pasta sauce. Using chicken or vegetable broth will not give you the classic French onion soup flavor, so don’t make substitutions here.

White wine – A dry white wine adds great flavor to the sauce. If you prefer to not use wine, simply add more broth or water.

Pasta – Use your favorite pasta shape for this dish. I like to use varieties that can hold in some of the sauce and onions, like rigatoni, campanelle, or the casarecce used for the photos here.

Heavy cream – To give the sauce a creamy finish.

Gruyere – Classic French onion soup is served with melty cheese on top. In this recipe, we’ll stir it into the pasta.

Fresh thyme – To flavor the sauce and as garnish.

Panko breadcrumbs – For our buttery topic, this mimics the toast on a bowl of French onion soup.

Salt and pepper – To taste

A bowl of creamy pasta topped with grated cheese and herbs, with a fork on the side and another bowl in the background.

How to make this recipe

If you are making the caramelized onions the same day as this recipe, make sure to set aside an hour of time for prep and cooking the onions.

Caramelize the onions by cooking them in a lightly oiled pot with a pinch of salt over medium-low heat. Deglaze the pan as you go with small amounts of water (just 1-3 tablespoons), scraping up the browned bits on the bottom.

Pouring liquid into a pan of sautéed onions. — 15 minutes into caramelizing

A person's hand pouring liquid into a pan of sautéed onions. — 15 minutes into caramelizing

Cook the onions and deglaze the pan every 5 minutes or so for 30 to 45 minutes, until the onions are deeply brown and soft.

Before we make the pasta, we’ll also make the optional topping. To do this, melt butter in a small skillet over medium heat, then add the breadcrumbs. Stir and cook for 3-5 minutes, until the breadcrumbs are golden and toasty. Season and remove from heat.

A skillet with toasted breadcrumbs and a black spatula on a speckled grey surface.

Caramelized onions in a white pan with a black spatula on a grey surface.

To start the pasta, melt butter in a large saucepan over medium, then cook the garlic for 30 seconds to 1 minute. Stir in the caramelized onions.

Pour in the beef broth, water, wine, and thyme. Stir to combine and bring to a boil.

Add the pasta and cook, stirring frequently to prevent sticking and make sure the pasta cooks evenly.

Top view of a pot filled with broth and cheddar cheese soup topped with crumbled crackers.

A pot of cooked pasta with sauce and mushrooms, with a black slotted spoon, on a gray surface.

You want to cook the pasta to al dente, which will take 11-13 minutes or so, depending on the kind of pasta you’re using. Make sure to refer to the box for the correct cook times.

Once the pasta is cooked, remove the pan from heat. Stir in the cream and shredded gruyere until the cheese is completely melted and sauce is creamy. Season to taste with salt and pepper.

Serve the pasta with more grated gruyere and the toasted breadcrumbs.

Two bowls of pasta topped with grated cheese and herbs on a textured gray surface, accompanied by a fork and sprigs of thyme.

Storage and reheating

This dish is best enjoyed immediately after making it. However, if you have leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.

To reheat in the microwave, transfer to a bowl and loosely cover with a silicone cover or paper towel. Heat for 1 minute, then stir. Re-cover, then heat for another 30 seconds, or until heated through.

Two bowls of creamy pasta topped with grated cheese and herbs on a gray surface.

More pasta dishes to love

Looking for more delicious pasta dishes?

Make quick and easy chicken broccoli pasta or creamy pesto pasta.

In the summer, I love pasta salads like tortellini pasta salad and creamy balsamic chicken pasta salad.

For a one-pot pasta the whole family will request again and again, make my American goulash.

This rich and creamy French onion is such a comfort-food favorite. You’ll love it!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.