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Delicious plate of easy French Onion Pasta topped with cheese and herbs

Easy French Onion Pasta

A comforting and simple pasta dish inspired by classic French onion soup, featuring caramelized onions, creamy sauce, and melted Gruyere cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces pasta, (fettuccine or rigatoni recommended) Use a shape that holds sauce well.
Onions
  • 2 cups sliced onions Sweet onions work best for caramelization.
Fats
  • 2 tablespoons butter Use high-quality butter for richness.
  • 1 tablespoon olive oil Extra virgin adds a nice flavor.
Aromatics
  • 2 cloves garlic, minced Fresh garlic elevates the dish.
Liquids
  • 1 cup beef or vegetable broth Homemade or high-quality store-bought is ideal.
  • 1 cup heavy cream For a luxurious creaminess.
Cheese
  • 1 cup shredded Gruyere cheese A must for the authentic French flavor.
Seasoning
  • Salt and pepper to taste Adjust as needed.
Garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat butter and olive oil over medium heat. Add sliced onions, stirring occasionally, and cook until deeply caramelized, about 15-20 minutes, until golden brown.
  3. Toss in minced garlic and cook for another minute until fragrant. Avoid browning the garlic.
  4. Pour in the broth and bring to a gentle simmer, scraping up any tasty bits stuck to the bottom.
  5. Stir in heavy cream and season with salt and pepper. Cook for about 2-3 minutes to thicken slightly.
  6. Add the cooked pasta to the skillet, mixing gently to ensure each piece is coated in the sauce.
  7. Top with shredded Gruyere cheese, cover the skillet for a minute to allow the cheese to melt.
  8. Serve hot, garnished with fresh parsley.

Notes

Keep an eye on the onions; they can go from caramelized to burnt quickly. Leftovers can be stored in an airtight container in the fridge for up to 3 days.