Name: French Onion Soup Pasta Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French-Inspired
Ingredients: 4 large yellow onions, thinly sliced; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 1/2 cup dry white wine (like Sauvignon Blanc); 4 cups beef broth; 12 oz pasta (fusilli, penne, or short pasta); 1 1/2 cups Gruyère cheese, grated; 1/2 cup Parmesan cheese, grated; Salt and pepper, to taste; Optional: 1 teaspoon balsamic vinegar

This French Onion Soup Pasta is a comforting and decadent twist on a classic soup. With rich caramelized onions, creamy cheese, and perfectly cooked pasta, it brings together everything I love about French onion soup but with the hearty satisfaction of a pasta dish. It’s cozy, flavorful, and ideal for cool nights or when I want to serve up something special without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how this recipe blends the savory sweetness of deeply caramelized onions with the richness of melted cheese and the satisfying bite of pasta. It’s an easy weeknight dinner that tastes like it came from a fancy bistro. Plus, it’s all made in one pan, which means fewer dishes and more flavor as everything simmers together. The broth-soaked noodles absorb that familiar onion soup flavor in the best way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow onions, thinly sliced
Olive oil
Unsalted butter
Garlic, minced
Fresh thyme (or dried)
Dry white wine (like Sauvignon Blanc)
Beef broth
Pasta (fusilli, penne, or any short pasta I prefer)
Gruyère cheese, grated
Parmesan cheese, grated
Salt and pepper
Optional: balsamic vinegar, for added depth

Directions

I start by heating olive oil and butter in a large pan over medium heat. I add the sliced onions and cook them slowly, stirring often, until they’re deeply golden and caramelized—about 30 to 40 minutes.
I add the garlic and thyme, cooking for another minute until fragrant.
I pour in the white wine to deglaze the pan, scraping up the delicious browned bits.
I stir in the beef broth and bring it to a gentle boil.
I add the pasta directly into the broth and let it simmer, uncovered, until the pasta is al dente and the liquid has thickened to a glossy sauce.
I turn off the heat and stir in the Gruyère and Parmesan until melted and creamy.
I taste and adjust seasoning with salt, pepper, and a dash of balsamic vinegar if I want extra richness.
I serve it warm, garnished with more cheese or fresh thyme if I feel fancy.

Servings and timing

This recipe serves 4 people generously. It takes about 10 minutes to prep and around 45 minutes total to cook, mostly due to caramelizing the onions slowly for the best flavor.

Variations

I sometimes swap beef broth for vegetable broth to make it vegetarian.
For added protein, I stir in shredded rotisserie chicken or sliced sausage.
I use different cheeses like fontina or mozzarella when I want a change from Gruyère.
If I crave heat, a pinch of red pepper flakes during the sauté adds a gentle kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water to a pan and warm the pasta over medium heat, stirring until creamy again. The microwave works too, but I stir halfway through to keep the cheese smooth.

FAQs

What’s the best onion to use for French Onion Soup Pasta?

I like using yellow onions for their natural sweetness and ability to caramelize beautifully. Sweet onions work too but might need less cooking time.

Can I make this recipe vegetarian?

Yes, I simply use vegetable broth instead of beef broth and make sure the cheese is vegetarian-friendly.

What kind of pasta works best?

Short pasta like fusilli, penne, or rigatoni works great since they hold onto the sauce and onion pieces well.

Can I make this ahead of time?

Yes, but I prefer to eat it fresh. If making ahead, I slightly undercook the pasta so it doesn’t get mushy when reheated.

Why add balsamic vinegar?

I like adding a small splash to enhance the sweetness of the onions and give the sauce a deeper, more complex flavor.

Conclusion

This French Onion Soup Pasta is one of my favorite ways to turn a beloved classic into a rich, satisfying meal. It’s easy enough for weeknights but special enough for guests. The caramelized onions, cheesy goodness, and pasta make it irresistible every time.