Description

This French Onion Soup Pasta is a comforting, cheesy, and savory dish inspired by the classic French onion soup. Caramelized onions, beef broth, pasta, and melty cheese come together in one skillet for a cozy and flavor-packed meal.

Ingredients

Units Scale

2 tablespoons butter
2 tablespoons olive oil
3 large yellow onions, thinly sliced
1/2 teaspoon sugar
1 teaspoon salt (divided)
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine (or more broth)
2 1/2 cups beef broth (or vegetable broth)
8 oz short pasta (rigatoni, penne, or fusilli)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 cup shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan cheese
Fresh parsley for garnish (optional)

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Instructions

In a large skillet or pot, heat butter and olive oil over medium heat. Add sliced onions, 1/2 teaspoon salt, and sugar. Cook, stirring occasionally, for 25–30 minutes until deeply caramelized.
Add garlic and cook for 1 minute. Sprinkle in flour, stir, and cook for 1–2 minutes more.
Deglaze the pan with white wine, scraping up the browned bits. Simmer until wine is mostly reduced, about 2–3 minutes.
Add broth, thyme, remaining salt, pepper, and pasta. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 10–12 minutes until pasta is al dente and most liquid is absorbed.
Stir in Gruyère and Parmesan until melted and creamy.
Serve hot, garnished with fresh parsley and extra cheese if desired.

Notes

Use a mix of sweet and yellow onions for deeper flavor.
For a vegetarian version, use veggie broth and skip Parmesan or use a vegan alternative.
This dish is rich—serve with a crisp green salad to balance it.
Leftovers reheat well and get even more flavorful the next day.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 7g
Sodium: 580mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg