Inspired by the classic soup, this one-pot French onion pasta recipe is filled with sweet caramelized onions, fresh thyme, white wine, and nutty Gruyère cheese. The key to capturing the classic flavor of French onion soup is allowing the thinly sliced yellow onions to caramelize slowly in butter. Once they've cooked down, it's time to round out the sauce with fresh garlic and hearty beef broth. A touch of cream and sherry vinegar just before serving finishes this one-pot pasta recipe. Round out the meal with a fresh green salad.
What Type of Cheese Is Best for French Onion Pasta?
A bowl of traditional French onion soup is served topped with crusty bread and melted cheese. It's the perfect complement for the sweet onion flavor. Adding a mix of shredded Parmesan and Gruyère cheeses to the hot pasta helps achieve that melted texture and signature flavor.
Tips for the Best French Onion Pasta
For the best French onion pasta, keep these tips in mind:
- Caramelize low and slow: Take your time when caramelizing the onions for the most melt-in-your-mouth flavor and texture.
- Quality ingredients: A nice white wine, quality cheeses, and flavorful beef stock add great flavor to the dish.
- Deglaze the pan: Scraping up all those browned bits adds great depth and flavor to the dish.
- Choose the right pasta: If you don't have rigatoni on hand, opt for sturdy pasta shapes like penne, farfalle, or pappardelle in its place.
- Cook until al dente: Cook just until al dente for that ideal texture.
- Don't skimp on the cheese: An extra sprinkling of shredded cheese can really take this dish to the next level.
Ingredients
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1/4 cup salted butter
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4 cups thinly sliced yellow onions (3 medium onions)
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3 cloves garlic, minced
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2 large sprigs fresh thyme
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1/2 cup dry white wine (such as sauvignon blanc)
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6 cups beef stock or broth
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16 oz. dried rigatoni
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1 Tbsp. sherry vinegar
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1/3 cup finely shredded Gruyère
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1/3 cup Parmesan cheese
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1/3 cup heavy cream
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Salt
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Freshly ground black pepper
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Chopped fresh thyme, for serving
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Additional Gruyère, for serving
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Additional Parmesan cheese, for serving
Directions
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In a 4- to 6-quart dutch oven heat the butter over medium. Add the thinly sliced onions and a generous pinch of salt. Cook, covered, 5 minutes. Uncover and reduce heat to medium-low. Cook, stirring frequently, until caramelized, about 30 minutes.
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Add the garlic and fresh thyme. Cook for 2 minutes or until the garlic is fragrant. Add the white wine to deglaze the pan, scraping up any browned bits.
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Add the beef stock to the pot and bring to a boil. Stir in the pasta and cook, uncovered, until al dente, about 12 minutes. Remove the pot from heat and discard the thyme sprigs. Stir in the heavy cream, shredded cheese, and sherry vinegar; stir until well combined. Season to taste with salt and black pepper. If desired, top with additional shredded cheese and fresh thyme.
What to Serve with French Onion Pasta
Round out the meal by serving this hearty pasta with a side salad, roasted or steamed vegetables, or green beans almondine for a French touch. You can also serve with grilled chicken or steak for additional protein. Pair with garlic bread, a crusty baguette, or white or red wine.
How to Store and Reheat Leftover French Onion Pasta
To store and reheat leftover French onion pasta, cool the dish completely, then transfer to an airtight container and refrigerate for up to four days. You can also freeze leftovers for up to three months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop, covered in the oven, or in the microwave until warmed through. Avoid overcooking the pasta, and add a splash of water or broth if the dish seems dry.
Can I Make French Onion Pasta Ahead?
If you're planning this dish as an indulgent weeknight meal or dinner party main, preparing part of it in advance can make it all much quicker to assemble before serving. To get ahead of your prep, caramelize the onions as directed through Step 2 up to three days ahead. Cool completely before refrigerating in an airtight container. When you're ready to serve, heat in a Dutch oven until hot throughout, then proceed with Step 3.
Frequently Asked Questions
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Can I make a vegetarian version of this French onion pasta?
For a vegetarian version, swap the beef stock or broth with a vegetable stock or broth.
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What protein can I add to French onion pasta?
You can add cooked ground chicken, turkey, or beef, as well as grilled chicken or steak for additional protein. Top with crispy prosciutto for a salty touch.
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Can I use different cheeses in French onion pasta?
Although Gruyère is a classic favorite for French onion soup, you can use Comté, Emmental, or fontina in its place, if needed.
Nutrition Facts (per serving)
| 306 | Calories |
| 17g | Fat |
| 23g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 305.8 | |
| % Daily Value * | |
| Total Fat 17.3g | 22% |
| Saturated Fat 10.3g | 52% |
| Cholesterol 51.1mg | 17% |
| Sodium 402.2mg | 17% |
| Total Carbohydrate 23.4g | 9% |
| Dietary Fiber 1.7g | 6% |
| Total Sugars 2.5g | |
| Protein 11.8g | 24% |
| Vitamin D 0.3mcg | 1% |
| Vitamin C 2.7mg | 3% |
| Calcium 257.6mg | 20% |
| Iron 1.1mg | 6% |
| Potassium 185.2mg | 4% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 11.7IU | |
| Alanine 0.4g | |
| Arginine 0.4g | |
| Ash 2.1g | |
| Aspartic acid 0.6g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 14.3mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1278.7kJ | |
| Fluoride, F 4.6mcg | |
| Folate, total 50.3mcg | |
| Glutamic acid 2.7g | |
| Glycine 0.3g | |
| Histidine 0.3g | |
| Isoleucine 0.5g | |
| Leucine 1g | |
| Lysine 0.7g | |
| Methionine 0.2g | |
| Magnesium, Mg 26.8mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.3mg | |
| Phosphorus, P 208.1mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.6g | |
| Phytosterols 6.6mg | |
| Proline 1.3g | |
| Retinol 149.8mcg | |
| Selenium, Se 20.4mcg | |
| Serine 0.6g | |
| Starch 14.7g | |
| Theobromine 0mg | |
| Threonine 0.4g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0.2g | |
| Tyrosine 0.5g | |
| Valine 0.7g | |
| Vitamin A, IU 562.8IU | |
| Vitamin A, RAE 153mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2.2mcg | |
| Water 124.5g | |
| Zinc, Zn 1.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
