Description
A rich and savory French onion soup pasta recipe that transforms the classic soup into a creamy, caramelized onion-packed comfort dish with pasta and melted cheese.
Ingredients
Units
Scale
- 12 oz pasta (fusilli, rigatoni, or your choice)
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain the rest. Set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and sugar. Cook, stirring often, for 25–30 minutes until golden and caramelized.
- Add garlic and thyme, cook for 1 minute.
- Deglaze the pan with white wine if using, scraping up brown bits. Simmer until reduced.
- Add beef broth and bring to a simmer. Stir in heavy cream, salt, and pepper.
- Add the cooked pasta and reserved pasta water as needed to loosen the sauce. Stir to coat evenly.
- Sprinkle shredded Gruyère over the top and cover until melted, or transfer to a baking dish and broil for 2-3 minutes for a cheesy crust.
- Garnish with chopped parsley and serve warm.
Notes
- Use vegetarian broth for a meatless version.
- Caramelizing onions slowly is key to developing flavor—don’t rush it!
- Gruyère is traditional, but mozzarella or provolone can work in a pinch.
- Pairs well with a side salad or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg