French Onion Soup Pasta
A comforting, cheesy pasta dish infused with the deep caramelized flavors of onions, perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta and Broth Ingredients
- 8 ounces pasta (such as fettuccine or penne) Choose your favorite shape.
- 4 cups beef broth Use low-sodium or homemade broth for flavor control.
- 3 large yellow onions, thinly sliced The main flavor component; slice uniformly for even caramelization.
- 2 tablespoons butter Use unsalted butter for better control over seasoning.
- 1 teaspoon thyme Adds aromatic flavor to the broth.
- Salt and pepper to taste Season to your preference.
Cheese and Garnish
- 1 cup shredded Gruyère cheese Freshly shredded for best melting.
- Fresh parsley for garnish Adds color and a fresh flavor.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook the pasta according to package instructions until it’s al dente.
- Drain the pasta, toss with a tiny drizzle of oil to prevent sticking, and set aside.
- Pro Tip: Reserve 1/2 cup of pasta cooking water before draining.
Caramelizing the Onions
- Melt the butter in a large skillet over medium heat.
- Add the thinly sliced onions and stir to coat them in butter.
- Cook, stirring frequently, until the onions turn deep golden brown and jammy—about 20–25 minutes.
- Pro Tip: If onions dry out, splash a tablespoon of water to deglaze and continue cooking.
Building the Broth
- Once the onions are richly caramelized, add the beef broth and thyme to the skillet.
- Season with salt and pepper and bring the mixture to a gentle simmer.
- Let it reduce slightly for 5–10 minutes.
- Pro Tip: Taste the broth before adding salt.
Combining Pasta and Onions
- Add the cooked pasta to the skillet and toss gently to coat.
- Transfer the pasta and onions into a baking dish in an even layer.
- Pro Tip: Tossing off the heat helps the pasta absorb flavor without overcooking.
Baking the Dish
- Preheat the oven to 375°F (190°C).
- Scatter the shredded Gruyère evenly over the pasta.
- Bake until the cheese is melted and lightly browned—about 15 minutes.
- Pro Tip: For a browned finish, switch to the broiler for 1-2 minutes, watching closely.
Serving
- Remove the dish from the oven and let it rest for a minute.
- Sprinkle with chopped fresh parsley and serve immediately.
- Pro Tip: Letting it rest helps the cheese set just enough to scoop.
Notes
Caramelized onions can be made ahead and frozen. Reserve pasta water for a silkier sauce. Adjust salt to taste as needed due to concentrated flavors.