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Creamy French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 68 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Description

This Creamy French Onion Pasta is a comforting and elegant dish that combines deeply caramelized onions with rich beef broth, red wine, and creamy gruyere cheese. Slow-cooked onions provide a sweet, savory base that’s enhanced with herbs and a touch of cayenne for subtle heat. The pasta cooks directly in the flavorful liquid, resulting in a luscious, cheesy, and perfectly textured meal topped with melted gruyere cheese baked or broiled to golden perfection.

Ingredients

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Vegetables & Herbs

  • 2 large white onions, sliced thin
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp garlic, minced

Dairy

  • 5 tbsp butter
  • 1/4 cup heavy cream or half & half
  • 1 cup shredded gruyere cheese (preferably shredded from block)

Liquids & Broth

  • 3/4 cup dry red wine (Cabernet Sauvignon recommended)
  • 3.5 cup beef broth
  • 1 tbsp Worcestershire sauce

Pantry & Spices

  • 1 lb short pasta (rigatoni recommended)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp pepper (adjust to taste)
  • 1/4 tsp cayenne pepper

Instructions

  1. Caramelize Onions: Thinly slice the white onions. In a large soup pot, heat 3 tablespoons of butter over low to medium heat. Add onions and sauté for 8-10 minutes until softened. Add 1/4 cup red wine and sauté until absorbed. Repeat this step with another 1/4 cup red wine. Continue cooking and stirring frequently for about 30 minutes total until onions are deeply caramelized and soft. Add remaining 2 tablespoons butter if needed to prevent drying or burning.
  2. Add Seasonings: Stir in fresh thyme leaves, minced garlic, and cayenne pepper. Sauté this mixture gently for 5-7 minutes, ensuring the onions are richly cooked down but not burnt. Maintain low heat for best flavor.
  3. Add Liquids and Pasta: Pour in the last 1/4 cup red wine, followed by the heavy cream, beef broth, Worcestershire sauce, and the rigatoni pasta. Stir well to combine all ingredients.
  4. Cook Pasta in Broth: Leave the pot uncovered and cook, stirring frequently, until the pasta absorbs most of the liquid and becomes al dente, about 10-11 minutes.
  5. Incorporate Cheese: Mix in 3/4 cup shredded gruyere cheese thoroughly. Taste and adjust seasoning with salt or additional cheese as desired. Check the pasta doneness to decide on baking time in the next step.
  6. Bake or Broil: Transfer the pasta mixture to an oven-safe baking dish and top with remaining gruyere cheese. If the pasta is already fully cooked and soft, broil for 3 minutes until cheese is bubbly and golden. If pasta is still al dente (slightly undercooked), bake at 400°F for 8-10 minutes, then broil for 2 minutes to finish.
  7. Serve: Remove from oven and garnish with extra shredded cheese or fresh thyme if desired. Serve hot and enjoy the rich and creamy French onion pasta.

Notes

  • Use patience when caramelizing onions—low and slow cooking is key to deep flavor.
  • If onions begin to stick or dry out, add a bit more butter or a splash of water to prevent burning.
  • Adjust salt and pepper according to your taste preference after cooking.
  • Gruyere cheese adds authentic flavor, but you can substitute with other melting cheeses like Swiss if needed.
  • This dish pairs beautifully with a simple green salad and a glass of the same red wine used in cooking.

Find it online: https://copyrecipe.com/creamy-french-onion-pasta-recipe/