French Onion Pasta
This epic French onion pasta is unbelievably creamy, indulgent, and simply the best comfort food you could ask for. It's one of those recipes that's well worth the extra time it takes to cook the onions until soft and sweet and oh-so good. I've been making this recipe for over three years now and honestly, it never gets old.
Thinly sliced onions are caramelized low and slow before adding white wine, vegetable stock, pasta, cream, and cheese to one-pot for a super cozy, creamy pasta recipe.
I've been on a roll trying my own twist on viral pasta recipe trends recently - first with this baked feta pasta with butternut squash, then this Boursin pasta variety, and now, French onion pasta. Other "French onion" twists you'll love include these French onion butter beans and these French onion loaded potato skins.
Why You'll Love This Recipe
I've added this recipe to make it vegetarian-friendly, and it's made in one-pot for minimal washing up - always a win! I first made this recipe in 2023. When I saw this trend pop up on my TikTok feed (come hang out with me there if you're not already!), I knew it was going to be good. The concept of French onion pasta was already pretty viral - and my own version also went wild - 4 million views later, and the recipe speaks for itself. Cozy, comforting, and absolutely delicious.
Ingredient Notes
Make sure you scroll down to the bottom of this page to find the full recipe card with exact quantities and instructions for making this mind-blowingly good pasta recipe!
In this section, I've included the ingredients you need (and why I pick them), plus a few possible swaps if you can't find something.
Ingredients:
- White Onion: Unsurprisingly, onions are a pretty key part of this recipe! For this recipe to serve three, I used one very large onion. Use two or three medium-sized onions if you can't find a large one. Remember, the onions really melt down as they caramelise, so it's better to use more onions and have some leftover than to get 30 minutes into cooking them and realise you've not used enough!
- Garlic Cloves: Garlic adds depth and aromatic richness to the French onion pasta. Make sure it's freshly minced for the best flavor.
- Olive Oil: Olive oil is used for sautéing the onions and garlic. You could use vegetable oil or rapeseed oil if you prefer. Don't be afraid of the oil in this dish - you need it for the onions!
- Butter: Butter contributes to the dish's creamy texture and richness. You could omit it, but I wouldn't recommend it.
- Seasonings: All you need for this recipe is salt, black pepper (freshly cracked, preferably!), and fresh thyme.
- Balsamic Vinegar: Balsamic vinegar offers a sweet and tangy note to complement the onions, helps with that final caramelization, and adds a darker color to the onions. You could sub with sugar.
- White Wine: Opt for a dry white wine if possible. You could omit the wine and use something like apple cider vinegar if you would prefer a non-alcoholic option, but adding that acidic element is a must.
- Plain Flour: Flour is used for thickening the sauce.
- Vegetable Stock: Vegetable stock forms the flavorful base of the sauce for this recipe. If you eat meat, you could use beef stock.
- Pasta: Of course, use whatever pasta shape you prefer most. I love a smaller pata shape like farfalle or shells.
- Double Cream: Adding a dash of double cream to your pasta just before serving really does elevate this dish - I would highly advise not skipping this step!
- Cheese: Cheese typically provides a luscious, melty topping for a traditional French onion soup (on top of a crouton/baguette) - so for the French onion pasta, I instead stirred cheese into the sauce and also added some on top before serving. I used a mature-aged cheddar. You could top your pasta with a melty, cheesy crouton, but I felt it was rich enough as it was!
How To Make This One-Pot French Onion Pasta Recipe
Again, I've included the full instructions and ingredients in one central place in the recipe card at the bottom of this page. Use that for easy step-by-step instructions.
1. Caramelize the Onions
Start by thinly slicing your white onion. Then, heat your oil in your casserole pan and add the onions. Saute on a low heat for 15 - 20 minutes, stirring intermittently. The onions should have softened at this point - if they start to stick to the pan, add a splash of water.
Then, add the butter, salt, and pepper, and continue to cook the onions for a further 20 minutes. The onions should turn a lovely golden brown as they caramelize. Once the onions have caramelized for about 40 minutes, add the minced garlic, balsamic vinegar, and thyme.
2. Add flour and deglaze with white wine
Next, we add plain flour to help thicken the pasta sauce. Cook for a couple of minutes, then add your dry white wine to deglaze the pan and add an acidic note to the French onion pasta recipe.
4. Add stock and pasta
Pour in your vegetable stock and the pasta of your choice, uncooked. The pasta will cook in the sauce - cover the dish and leave to simmer for about 10 minutes while it does. Stir every few minutes to avoid the bottom of the pan burning.
5. Add cream and cheese
To finish, pour in your double cream and stir until warmed through and the sauce is thick and creamy. Remove the pan from the heat and stir in the grated cheese.
Optionally, you could top the dish with a little more grated cheese and grill it for 4-5 minutes or until the cheese has melted and turned bubbly.
Expert Tip:
Gruyère cheese adds a nutty and slightly sweet flavor to the dish, while cheddar cheese offers a sharper and more robust taste. Just be mindful that Grueye often is not suitable for vegetarians. You can choose one or use a combination of both for a unique flavor profile if you don't have any dietary requirements, however.
Chef's Tips!
- Take your time with the onions: The real secret, for my version of this recipe, was caramelizing the onions super low and slow. We're talking a good 40 minutes dedicated to simply cooking the onions, allowing them to soften and then slowly deepen in color and flavor as they caramelize.
- Slice the onions as thinly as possible, using your knuckles to guide you. Thinly sliced onions caramelize better and really are worth the effort.
- The onions may look a little 'foamy' once you've added the white wine - this is because of the wine reacting with the flour. Don't worry - just keep stirring!
- Stir the pasta once you've added it to avoid any sinking to the bottom and sticking while it cooks. Add more stock as needed if the pan is looking a little dry - a saucier pasta is definitely better than undercooked pasta!
Recipe Variations
I've included a few potential variations in the ingredient notes above, but here are a couple more potential variations for this recipe:
- Make it vegan: Use vegan butter, vegan double cream (I always use the Elmea plant-based cream), and vegan cheddar cheese to make this French onion pasta vegan-friendly!
- Make it gluten-free: Use gluten-free plain flour or cornflour and gluten-free pasta for a gluten-free version of this recipe.
- Add cheddar and mozzarella on top: Add more grated cheese on top of the finished dish and broil for 5 minutes for a super melty, cheesy topping for your pasta!
- Pair with cheesy garlic bread: I felt this dish was already rich enough to need extra carbs in the form of croutons or bread, but you could definitely pair it with garlic bread if you want to!
Storage Instructions
This French Onion Pasta is definitely best enjoyed freshly made, but it can be stored for later enjoyment or as leftovers. Here's how to do it:
- Refrigeration: Place any remaining pasta in an airtight container and refrigerate it for 2-3 days. When reheating, consider adding a splash of vegetable stock or cream to maintain the desired consistency.
- Freezing: While it's possible to freeze French Onion Pasta, keep in mind that the texture may change upon thawing. If you decide to freeze it, use a freezer-safe container and consume it within 1-2 months. Thaw it in the refrigerator overnight before reheating.
Serving Suggestions
Devour the whole thing straight from the bowl, or you could serve it with:
- Garlic bread or (even better) cheesy garlic bread on the side
- A crisp green side salad to add a bit of lightness to the recipe
- With steamed tender stem broccoli or roasted green beans
FAQs
Absolutely! While this recipe uses farfalle pasta, you can choose your favorite pasta shape. Just keep in mind that different pasta shapes may affect cooking times.
Yes, you can replace white wine with apple cider vinegar (use less) for a non-alcoholic alternative. It adds a similar sweetness and depth of flavor.
French Onion Pasta can be made in advance and reheated when needed. Store it in the refrigerator and gently reheat it on the stove, adding a bit of liquid if it thickens too much. Alternatively, just make the caramelized onions ahead of time so you've reduced the time it will take you to bring everything together.
What's the best cheese for this recipe?
Gruyère cheese is traditionally used in French Onion Soup, but you can also use Swiss, Emmental, Mature Cheddar (what I've used here), or a combination of cheeses for a rich and creamy flavor.
French Onion Pasta
Ingredients
- 1 large white onion (or 2-3 medium onions), diced
- 2 garlic cloves minced
- 4 tablespoon olive oil
- 3 tablespoon butter
- salt & black pepper to taste
- 3 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 80 ml white wine
- 1.5 tablespoon plain flour
- 1 liter vegetable stock
- 225 g dried pasta
- 60 ml double cream
- 60 g mature cheddar cheese (plus extra for grilling the top)
Method
- Peel your onion and slice thinly.1 large white onion
- Heat the oil in a pan and add the thinly sliced onion. Cook on low, stirring occasionally, for 15 - 20 minutes until softened.4 tbsp olive oil, 1 large white onion
- Add the salt, pepper, and butter and continue cooking for another 20 minutes. The onions should be beginning to turn a deep golden brown at this point. Stir often.salt & black pepper, 3 tbsp butter
- Add the balsamic vinegar, thyme, and minced garlic. Saute for 2 minutes.3 sprigs fresh thyme, 1 tbsp balsamic vinegar, 2 garlic cloves
- Add the flour and stir it into the onions. Then, add the white wine and deglaze the pan, cooking for another 5-8 minutes until the wine has cooked down/evaporated.1.5 tbsp plain flour, 80 ml white wine
- Add the pasta and vegetable stock, stir, and cover the pan to simmer for another 10 minutes or until the pasta has cooked. Stir the pan intermittently to ensure nothing is sticking to the bottom of the pan - add more stock as required.1 liter vegetable stock, 225 g dried pasta
- Stir in the cream and grated cheese until the cheese has melted and then serve with more cheese and black pepper to finish.60 ml double cream, 60 g mature cheddar cheese
Nutrition
Notes
- Refrigeration: Place any remaining pasta in an airtight container and refrigerate it for up to 2-3 days. When reheating, consider adding a splash of vegetable stock or cream to maintain the desired consistency.
- Freezing: While it's possible to freeze French Onion Pasta, keep in mind that the texture may change upon thawing. If you decide to freeze it, use a freezer-safe container and consume it within 1-2 months. Thaw it in the refrigerator overnight before reheating.
I made the French onion pasta and it was delicious. My young daughter has recently became vegetarian & I asked her to look for some recipes she might like. She found this on TikTok & I am so glad she did as we have both just enjoyed a big hearty bowl!
Looking forward to trying more of your recipes and incorporating more vegetarian dishes into my diet. Thank you x
Hi Amanda, thanks so much for your lovely comment! So glad you and your daughter enjoyed the pasta and hope you find some more recipes you love on the site!
This was delicious! I needed to cook the pasta for about 20 minutes for it to be done and I swapped the cheese for a gruyere/Swiss mix. I'd definitely make this again!