This French Onion Pasta recipe is rich & creamy with sweet caramelized onions, hearty pasta, garlic, gruyere and parmesan cheese, and a splash of sherry vinegar. Your favorite classic French Onion Soup recipe is now an easy pasta recipe your whole family can enjoy for dinner!
I am always in the mood for French Onion Soup but my family isn’t big on having soup for dinner. This French Onion Pasta recipe allows us all to get the best of both worlds. Simple pasta for dinner with big French Onion Soup flavor!
I first saw this viral one pot French Onion Pasta TikTok recipe awhile ago but decided to switch a few things up. We love easy recipes and the whole family can agree on this one. Trust me when I say, this recipe will become one of your new favorites.
If you love the flavor of sweet caramelized onions then my glazed shallots recipe would be right up your alley. These make a great Thanksgiving side dish. You can also find glazed shallots in my Asparagus Tart, which is a mouthwatering appetizer.
- Unsalted Butter – Butter gives this pasta dish a rich yummy flavor.
- Olive Oil – I almost always use olive oil when cooking but canola oil or vegetable oil would work here too.
- Onions – Using a yellow onion or white onion would work best for these caramelized onions.
- Garlic – Minced garlic cloves are the way to go here.
- Fresh Thyme – I love using fresh thyme but if you’re in a pinch, you can use dried thyme. Use half the amount that’s called for in the recipe card.
- Kosher Salt – Salt brings out the flavor of all the ingredients in this French Onion Pasta. I use Diamond Crystal Kosher Salt. If you’re using Morton’s Kosher Salt then use 25% less than what is called for.
- Black Pepper – I’m a fan of coarse ground pepper.
- Flour – I use all purpose flour for this recipe to make roux.
- White Wine – Choose a dry white wine like chardonnay. You don’t need to break the bank here.
- Chicken Stock – I like using a mixture of chicken stock and beef stock for this recipe. I love the flavor combo. My favorite chicken stock is Knorr liquid stock concentrate.
- Beef Stock – I always use beef stock in my French Onion Soup to give a rich deep flavor.
- Sherry Vinegar – Sherry vinegar is one of my favorite additions to soup recipes. It helps boost the flavor.
- Gruyere Cheese – Gruyere cheese is used in traditional French Onion Soup recipes so it’s only natural to use it here.
- Parmesan Cheese – I like to buy a block and shred my own.
- Sour Cream – Mixing sour cream into this French Onion Pasta recipe makes it extra creamy, gives a little tangy kick and reminds me of a beef stroganoff sauce. Sour cream makes a great addition to turn this into a French Onion Casserole recipe too.
- Rigatoni Pasta – I love rigatoni pasta for this recipe but you can use whatever pasta you prefer. I would suggest something that will hold the sauce well like orecchiette, penne or a farfalle.
- French Fried Onions – Topping this pasta recipe with French fried onions is optional but delicious.
How To Make French Onion Pasta
Making this French Onion Pasta recipe is easy. Caramelizing the onions takes a bit of time but is simple.
- Step 1: Heat one pot over low-medium heat to melt butter and oil (a stock pot or large skillet with high sides will work for sauce pan) and one pot with water, a large pinch of salt and splash of oil over high heat for the pasta. Add the sliced onions to the pot with butter. Allow them to cook for around 30 minutes to become caramelized. At first they will look golden brown but eventually the sweet onions will turn dark brown in color. Stir the onions every 3 minutes or so, scraping the bottom of the pan.
- Step 2: Once onions are caramelized, add garlic, fresh thyme, salt and pepper. Allow to cook for 30 seconds so garlic becomes fragrant.
- Step 3: Stir in all purpose flour. Let cook 3- minutes, stirring occasionally so that flour doesn’t burn.
- Step 4: Whisk in white wine, scraping the bottom of the pan to get all the brown bits up. Liquid will thicken quickly. Add chicken and beef stock and sherry vinegar then whisk well to prevent any lumps. Turn up to medium heat, bring to a boil and allow sauce to thicken. Reduce heat slightly and keep at a simmer.
- Step 5: Begin cooking rigatoni pasta in the pot with water. Cook pasta according to box directions for al dente pasta. Drain when finished.
- Step 6: Whisk in shredded gruyere cheese until melted and smooth. Add parmesan and stir until smooth. Stir in sour cream then add cooked pasta.
- Step 7: Mix French fried onions, garlic and salt. Serve pasta and top each portion with crispy fried onions if desired.
Variations & Substitutions
- Mushrooms – Add cremini mushrooms to this rich and creamy pasta recipe. They pair perfectly with the sweet onion flavor.
- Protein – Add chicken or braised beef to French Onion Pasta. Even pancetta, bacon or crispy prosciutto make nice additions.
- Swiss Cheese – If you’re not able to find gruyere cheese, you can substitute shredded swiss cheese instead.
- Pasta – Use any type of pasta you like. I would recommend using a pasta that will catch the sauce well. Some of those would include orecchiette, farfalle, penne or egg noodles.
- Beef Stock – Use all beef stock instead of a 50/50 mix of beef and chicken broth.
- French Onion Soup Casserole – Make this French Onion Pasta into French Onion Soup Casserole! Make the sauce as directed then pour it into a 13×9 casserole dish. Top with toasted bread slices, I like to use garlic flavored crostini, add a little extra gruyere and parmesan over the top of the casserole then bake at 350°F for 10 minutes. An easy casserole recipe if I’ve ever seen one.
- Worcestershire Sauce – Add a few splashes of Worcestershire sauce in or use it as a substitution if you don’t have sherry vinegar. Although, I really recommend using sherry vinegar.
- French Onion Pasta Bake – Add French Onion Pasta into a baking dish, top with shredded cheese then bake at 350°F for about 10 minutes until you have gooey cheese on top.
Tips For French Onion Pasta
- Get the onions nice and caramelized. You’ll need a little patience because this does take around 30 minutes but if done correctly, it adds SO much flavor. Keep the heat on medium low and give the onions a stir every 3 minutes or so, scraping the bottom of the pot. Add the salt after the onions are caramelized. The sweet onions are the best part!
- Cook the flour for a full 3 minutes after adding, stirring frequently. This will cook that “flour taste” out of it so it doesn’t alter the taste of the French Onion Pasta. This goes for any time you’re making a roux with flour and fat.
- Cook rigatoni until you have al dente pasta. The pasta will continue to cook in the hot sauce so you don’t want it to be over done.
- You can use this same onion mixture for making French onion dip or green beans too!
Storing French Onion Pasta
If you have leftover French Onion pasta then you can store it in an airtight container or tightly wrapped with plastic wrap in the fridge for up to 5 days.
I do not recommend freezing this pasta.
To reheat this pasta, use the microwave or a pot over low-medium heat. If reheating in a pot, I suggest adding a bit of chicken or beef stock to thin out the sauce and make it creamy again.
Frequently Asked Questions
French Onion Pasta is your favorite classic French Onion Soup recipe made into a rich creamy pasta dinner.
Yes, you can! If you can’t find gruyere cheese then feel free to use shredded swiss cheese. I prefer to buy a block then shred my own. The quality and taste is much better.
French Onion Pasta will keep for up to 5 days in the fridge. Store it in an airtight container.
French onion flavor is a sweet onion flavor that comes out from caramelizing onions combined with beef broth and thyme. This creates a robust mix of sweet and savory flavors.
French Onion Pasta
- 1 sharp chef knife
- 1 cutting board
- 2 large pots
- 1 strainer
French Onion Pasta
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 yellow onions julienne
- 8 cloves garlic minced
- 1½ tbsp fresh thyme chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 tbsp all purpose flour
- ⅓ cup white wine
- 2 cups chicken stock
- 2 cups beef stock
- 2 tbsp sherry vinegar
- 7 oz gruyere shredded
- 1 cup parmesan shredded
- ½ cup sour cream
- 1 lbs rigatoni pasta
- 1 cup french fried onions
- ¼ tsp kosher salt
- ¼ tsp granulated garlic
- Melt butter with olive oil in a medium – large pot. Add onions, give them a quick stir then leave them undisturbed for 3-4 minutes at a time, stirring after each interval and scraping the bottom of the pan until onions become soft and brown in color. This will take a little while so be patient.
- Stir in garlic, fresh thyme, salt and pepper. Cook for 30 seconds until garlic is fragrant
- Stir in flour. Leave heat on medium low and cook the flour for 3-4 minutes, stirring frequently
- Stir in the white wine, scraping the bottom of the pot. Liquid will thicken rapidly. Add chicken and beef stock and sherry vinegar, whisking until smooth. Turn heat up to medium and bring to a boil
- Whisk in shredded gruyere until smooth. Add parmesan and stir until melted
- Stir in sour cream
- While sauce is cooking, boil a large pot of water and cook rigatoni according to package directions. Drain then add to sauce. Serve immediately
- Toss french fried onions with garlic and salt then top pasta