Name: French Onion Pasta Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French-inspired
Ingredients: 3 tablespoons olive oil; 2 tablespoons unsalted butter; 3 large yellow onions, sliced into rings 1/8-inch thick; 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 garlic cloves, minced; Pinch to 1/4 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced sodium soy sauce; 5 1/2 cups water (or substitute beef broth, omitting bouillon); 1 12 oz. can evaporated milk; 1/2 tablespoon cornstarch; 2 tablespoons beef bouillon (granulated, base or cubes) (may omit if using beef broth); 1 tablespoon fresh parsley, minced (or 1 teaspoon dried); 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried); 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 1 pound short cut pasta (such as orecchiette), uncooked; 5 ounces freshly shredded Gruyere cheese; 1/4 cup freshly shredded Parmesan cheese; Fresh parsley for garnish (optional)

There's something utterly comforting about the rich, sweet flavor of caramelized onions mixed with cheesy pasta, and that's exactly what makes this French Onion Pasta Recipe so special. It's like your favorite French onion soup got cozy with pasta—creamy, flavorful, and surprisingly simple to whip up in one pot.

A close-up view of a white bowl filled with two layers of pasta shells covered in thick, creamy brown sauce with visible black pepper specks. Fresh green herb pieces are sprinkled evenly on top, adding a touch of color contrast. The sauce has a smooth and glossy texture coating each pasta shell, with some areas showing the pasta edges peeking out. A silver spoon is placed inside the bowl at the right side, partially scooping the pasta. The bowl sits on a white marbled surface with a soft cloth near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Pasta Recipe
Top Tip
How to Serve French Onion Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Pasta Recipe

Why You'll Love This Recipe

I’ve been making this French Onion Pasta Recipe on repeat, especially on those chilly nights when I want something hearty and a bit different. It’s a perfect mix of sweet caramelized onions, a creamy yet light sauce, and cheesy goodness that’ll hug you from the inside out.

One-pot wonder: All the magic happens in a single pot, making cleanup a breeze.
Deep, rich flavor: The slow caramelizing of onions brings out natural sweetness that elevates the whole dish.
Creamy without heavy cream: Evaporated milk and cornstarch create luscious creaminess that's lighter but rich.
Versatile and budget-friendly: Uses pantry staples and simple ingredients that feel luxurious yet affordable.

The image shows a thick mushroom sauce in a white deep pan with a smooth, glossy texture. The sauce is a warm brown color with many sliced mushrooms layered evenly throughout. Small green herb pieces are sprinkled on top, adding a fresh touch. A gold spoon is partly dipped into the sauce, lifting some mushrooms and sauce. The pan sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances a handful of simple, everyday ingredients to create something far greater than the sum of its parts. Each ingredient highlights the flavors of classic French onion soup but makes it pasta-friendly and creamy, without any heavy cream in sight.

Flat lay of three large yellow onions sliced into thin rings arranged beside a small pile of four whole garlic cloves, two small white ceramic bowls—one holding golden olive oil and another with unsalted butter, a small white bowl with coarse red pepper flakes, a tiny bowl of Worcestershire sauce beside another small bowl with soy sauce, a white ceramic bowl containing light evaporated milk, a small bowl with pale cornstarch powder, fresh sprigs of thyme and a small bunch of chopped parsley, a small dish with dried oregano and paprika, uncooked pale beige orecchiette pasta neatly fanned out, a white bowl filled with freshly shredded Gruyere cheese next to another bowl of shredded Parmesan cheese, a small bowl with coarse salt and whole peppercorns, all items thoughtfully spaced with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Gives you a clean, rich foundation for caramelizing those onions beautifully without burning.
Unsalted butter: Adds indulgent richness and helps the onions soften to perfection.
Yellow onions: The star of the show—sliced thin for caramelizing into sweet, golden goodness.
Salt and pepper: Essential for seasoning and bringing out the onions’ natural flavors.
Garlic cloves: Adds a warm depth that complements the sweetness of the onions perfectly.
Red pepper flakes: Just a pinch adds a subtle kick that keeps things exciting.
Worcestershire sauce: One of my favorite secret umami boosters that creates that savory, steakhouse-like depth.
Reduced sodium soy sauce: Another umami player that balances the sweet and savory notes.
Water: The base for the sauce—feel free to swap with beef broth if you want richer flavor and skip the bouillon.
Evaporated milk: Creamy without heaviness, it adds a silky texture to the sauce.
Cornstarch: Thickens the sauce just enough to cling perfectly to the pasta and onions.
Beef bouillon: For that classic French onion soup richness—skip this if you use beef broth instead.
Fresh parsley and thyme: Fresh herbs lift the dish with a bright, herbal note.
Dried oregano, paprika, pepper: Provide a subtle warming spice blend that complements the onions.
Short cut pasta (like orecchiette): Ideal for catching the sauce and onion bits in every bite.
Gruyere cheese: Melts beautifully and brings that quintessential French onion soup cheesy topping vibe.
Parmesan cheese: Adds a sharp note to round out the creamy base.
Fresh parsley for garnish (optional): A fresh pop of color and flavor to finish things off.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this French Onion Pasta Recipe is how easy it is to make your own. I love adding a little extra thyme for earthy warmth, but you can swap in seasonal herbs or switch up the pasta shape based on what you have on hand.

Variation: I once added caramelized mushrooms alongside the onions for a heartier, almost meaty twist, which was a hit with my family.
For vegetarians: Use vegetable broth instead of beef broth and skip the Worcestershire sauce or find a vegan substitute to keep things flavorful.
Mild heat: Dial down the red pepper flakes or omit them if you prefer a completely gentle flavor.
Cheese swaps: If you don’t have Gruyere, a sharp white cheddar or fontina also works well here.

Step-by-Step: How I Make French Onion Pasta Recipe

Step 1: Slowly caramelize the onions

Start by heating the olive oil and butter over medium heat, then add your thinly sliced onions. Patience is key here—stir every 5 minutes or so to prevent burning, and let them soften and turn a rich golden brown over about 40-50 minutes. The smell filling your kitchen will tell you you’re on the right track—it’s like magic unfolding. If you rush this part, you’ll miss the deep, sweet flavor that makes this dish stand out.

Step 2: Build that flavorful broth

Once your onions are beautifully caramelized, add garlic, red pepper flakes, Worcestershire sauce, and soy sauce—the umami superheroes. Stir these in for about a minute, then pour in water (or beef broth if you’re skipping bouillon), beef bouillon granules, fresh herbs, and dried spices. Bring it all to a simmer, letting those flavors blend and deepen for about 15 minutes.

Step 3: Cook the pasta right in the sauce

Add your pasta directly to the pot and cook until tender, stirring occasionally so it doesn’t stick. This trick allows the pasta to soak up all that rich broth-infused flavor, making every bite taste incredible. Keep an eye on it and add more water or broth if it looks like it’s getting too thick before the pasta is done.

Step 4: Cream it up and add cheese

Before your pasta finishes cooking, whisk together evaporated milk and cornstarch, then stir it in to thicken the sauce nicely. Finally, fold in the shredded Gruyere and Parmesan cheese while the pasta is still hot so it melts perfectly into a creamy, luscious finish.

Top Tip

I’ve learned through making this French Onion Pasta Recipe many times that the slow caramelization of onions is what truly makes this dish shine. Don’t rush it—even if it takes almost an hour, it’s worth every minute.

Caramelizing Patience: Stir the onions regularly but don’t stir constantly; letting them sit lets the natural sugars brown evenly.
Pan Size Matters: Use a wide, heavy-bottomed pan for even heat distribution and better caramelization.
Adjust Liquids Carefully: If your pasta absorbs broth too quickly, add a splash of water to keep things saucy without diluting flavor.
Cheese Timing: Stir in cheeses off the heat or on low to prevent oily separation and keep the sauce silky.

How to Serve French Onion Pasta Recipe

Garnishes

I love sprinkling fresh parsley on top for a little brightness and color. Sometimes, I add a few extra shards of Gruyere for that melty, cheesy chew on top, or a quick crack of black pepper to finish it off. A drizzle of good olive oil just before serving also adds a nice touch.

Side Dishes

Simple sides work best so the pasta shines. A crisp green salad with tangy vinaigrette or some crusty baguette to soak up the leftovers is my go-to. Roasted veggies, like asparagus or green beans, also pair beautifully and add a fresh contrast.

Creative Ways to Present

For special occasions, I sometimes bake this pasta briefly in a buttered casserole dish with extra cheese on top for a golden, bubbly crust—kind of like a fancy French onion macaroni and cheese. You could also serve it in individual ramekins topped with cheese and broiled for a fun, soup-inspired presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because this pasta is quite creamy, it thickens as it chills. When reheating, add a splash of broth or water to loosen it back up and stir gently over medium heat.

Freezing

I've frozen this French Onion Pasta once or twice, but I recommend freezing before adding the cheese. Freeze the pasta and sauce in a freezer-safe container for 2-3 months. Thaw overnight in the fridge, then add cheese fresh when reheating to keep its texture and flavor great.

Reheating

Reheat gently on the stove over medium-low heat with a bit of broth or water added in. Stir often to prevent sticking and maintain creaminess. Microwave works too, but better to stir halfway through. Fresh cheese added at this stage revives that melty, luscious feel.

Frequently Asked Questions:

Can I make this French Onion Pasta Recipe vegetarian?

Absolutely! Just replace the beef broth and bouillon with a good-quality vegetable broth, and omit the Worcestershire sauce or use a vegetarian version. The caramelized onions and spices still deliver plenty of flavor.

What type of pasta works best for this recipe?

Short-cut pastas like orecchiette or small shells work best because their shapes hold onto the sauce and caramelized onions nicely. But feel free to experiment with penne or fusilli if that’s what you have!

Can I prepare the onions ahead of time?

Yes! You can caramelize the onions a day or two in advance and refrigerate them. Just bring them back to your pot, add the other ingredients, and continue with the recipe—it’s a great time-saver without sacrificing flavor.

What makes evaporated milk a good choice for this recipe?

Evaporated milk creates creaminess without the heaviness of cream, which keeps the dish lighter but still smooth and rich. It also adds a subtle caramelized note that pairs beautifully with the onions.

Final Thoughts

This French Onion Pasta Recipe has won a special place in my regular dinner rotation because it’s comforting, flavorful, and surprisingly simple—qualities I know you’ll appreciate too. It’s like a warm hug in pasta form, with a rich, savory depth that keeps you coming back for more. Trust me, once you make it, it’ll be that recipe you recommend to friends when they need a little delicious joy in their life.