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 (Mandoline recommended); 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 (may substitute beef broth and omit bouillon); 1 12 oz. can evaporated milk; 1/2 tablespoon cornstarch; 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water); 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 (uncooked, I use orecchiette); 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, caramelized flavors swirling in this French Onion Pasta Recipe. It’s a twist on the classic soup you never knew you needed, with layers of sweet onions and cheesy goodness all wrapped up in one creamy, cozy dish.

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’m a huge fan of French onion soup, but this French Onion Pasta Recipe has become my go-to when I want something just as flavorful but easier to make and perfect for pasta night. It hits all the right notes—sweet, savory, creamy, and cheesy—without being heavy.

One-Pot Wonder: Everything cooks in a single pan, so cleanup is a breeze and the flavors meld beautifully.
Deeply Caramelized Onions: The onions are cooked low and slow for that perfect sweet richness that defines French onion flavors.
Luxuriously Creamy Without Heavy Cream: I love that the creaminess comes from evaporated milk and cheese, making it lighter but still indulgent.
Versatile and Pantry-Friendly: You probably have most ingredients on hand, plus it adapts well if you want to add your twist.

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 depends on a handful of simple ingredients that come together to create something way greater than the sum of their parts. Each one is key to building that signature French onion taste with a creamy finish.

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

Yellow onions: Thinly sliced and cooked slowly to caramelize perfectly, turning sweet and tender without bitterness.
Olive oil & unsalted butter: The fat combo helps develop flavor and achieves a gorgeous sheen on the onions.
Garlic: Adds a warm base aroma without overpowering the onions.
Red pepper flakes: Just a pinch to elevate the dish with subtle heat and complexity.
Worcestershire sauce & reduced sodium soy sauce: Secret umami boosters that deepen the savoriness without masking sweetness.
Water (or beef broth) & beef bouillon: Forms the flavorful liquid base—use broth if you want an even richer soup flavor.
Evaporated milk: Creamy but lighter than heavy cream, lending silkiness while keeping it balanced.
Cornstarch: Thickens the sauce gently so it clings perfectly to pasta.
Herbs (parsley, thyme, oregano): Fresh or dried, they add earthiness and brighten all that richness.
Short cut pasta (like orecchiette): Holds onto the sauce beautifully—perfect for spooning up all those flavors.
Gruyere & Parmesan cheese: Classic cheeses that melt into creamy pockets of salty, nutty goodness.

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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

I like to think of this French Onion Pasta Recipe as a flexible canvas. Sometimes I swap up the pasta shape or add sautéed mushrooms for extra umami. You can customize it easily based on what’s in your pantry and what you’re in the mood for.

Mushroom Variation: Adding slices of cremini mushrooms during the onion caramelization stage gives this dish a meatier depth I adore on chilly nights.
Vegetarian Swap: If you want to keep it meat-free, just use veggie broth instead of beef broth and skip the Worcestershire sauce or find a vegetarian version.
Spice it Up: Feel free to adjust the red pepper flakes to your heat preference, or add a dash of smoked paprika for a subtle smoky kick.
Pasta Swap: I’ve used farfalle and penne when I didn’t have orecchiette, and both work beautifully—just cook according to package instructions.

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

Step 1: Slowly caramelize those onions

This is the heart of the recipe and what takes a little patience. I use a mandoline to slice the onions paper-thin (about ⅛-inch rings) so they cook evenly. Heat the olive oil and butter over medium-low heat, then add the onions with a sprinkle of salt and pepper. Stir frequently but gently for about 40-45 minutes until they’re deep golden brown and smell heavenly. Resist turning up the heat; slow cooking is key to unlocking that rich sweetness without burning.

Step 2: Add aromatics and layer flavors

Once your onions are perfectly caramelized, toss in the minced garlic and red pepper flakes, cooking for about 30 seconds to a minute until fragrant. Then stir in the Worcestershire and soy sauces to bring a complex umami depth. Add the water (or broth) and beef bouillon, scraping the pan bottom to release any browned bits—that’s where the magic is!

Step 3: Simmer & thicken the luscious sauce

Bring everything to a gentle simmer and cook for 10-15 minutes. Meanwhile, whisk the cornstarch into the evaporated milk until smooth, then stir this into the pot. Keep stirring gently until the sauce thickens up, about 5 minutes. It should feel creamy but not heavy, coating the onions beautifully.

Step 4: Cook the pasta & combine

While the sauce thickens, cook your short-cut pasta according to package instructions just until al dente (a little bite left). Drain the pasta and fold it into the sauce along with the parsley, thyme, oregano, paprika, and pepper. Finally, stir in the shredded Gruyere and Parmesan cheeses until melted and smooth—ooey-gooey is the goal here!

Step 5: Serve warm with optional garnish

Spoon the pasta into bowls and top with fresh parsley if you like a pop of freshness and color. This pasta is best enjoyed immediately while cheesy and warm, but it also reheats well if you have leftovers.

Top Tip

I’ve made this French Onion Pasta Recipe dozens of times, and a few little tweaks have made all the difference in turning it into a standout weeknight meal.

Onion Slicing: Use a mandoline or very sharp knife to slice onions uniformly thin—this ensures even caramelization without burning.
Low and Slow: Don’t rush the caramelization. Stir often and keep the heat moderate so your onions turn golden brown, not burned or mushy.
Cheese Quality: Freshly shredded Gruyere and Parmesan melt better and have a richer flavor than pre-shredded packages.
Sauce Thickness: Whisk cornstarch into evaporated milk before adding to the pot to avoid lumps and ensure a smooth, creamy sauce.

How to Serve French Onion Pasta Recipe

Garnishes

I usually sprinkle fresh parsley on top for brightness, but crispy fried shallots or a light dusting of extra Parmesan are also fantastic ways to add interest and crunch.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts to balance the richness.

Creative Ways to Present

For special occasions, try serving it in shallow pasta bowls topped with a parsley sprig and place a warm, crusty baguette alongside to soak up every last bit of that luscious sauce.

Make Ahead and Storage

Storing Leftovers

Store leftover French Onion Pasta in an airtight container in the fridge for up to 3 days. It thickens as it cools, so you might need to add a splash of water or broth when reheating to loosen it back up.

Freezing

I don’t typically freeze this dish because the delicate onion texture and cheese sometimes separate when thawed, but if you must, freeze before adding cheese and stir it fresh after reheating.

Reheating

Reheat gently on the stove over low heat with a splash of broth or water, stirring often, so you don’t scorch the sauce or overcook the pasta. Microwaving in short bursts also works but be sure to stir well.

Frequently Asked Questions:

Can I use other types of onions in this French Onion Pasta Recipe?

Yellow onions work best because they caramelize sweetly and have a balanced flavor. You can try sweet onions or Vidalia for a milder taste, but avoid red onions as their flavor is sharper and less sweet.

Is evaporated milk necessary, or can I substitute heavy cream?

Evaporated milk provides creamy richness without weighing the dish down like heavy cream would. You can substitute heavy cream if you want a richer result, but expect a heavier texture. For a lighter version, you could also use whole milk plus a bit of flour or cornstarch to thicken.

Can I prepare the onions ahead of time?

Absolutely! You can caramelize the onions a day in advance and store them in the fridge. When ready to cook, simply reheat and proceed with the recipe. This cuts down your active cooking time on pasta day.

What pasta types work best with this recipe?

Short cut pasta like orecchiette, penne, or farfalle hold onto the creamy onion sauce well. Avoid very thin or long pasta like angel hair, which won’t catch the sauce as effectively.

Final Thoughts

This French Onion Pasta Recipe is one of those dishes I turn to when I want delicious comfort food without fuss. The deep caramelized onions, creamy sauce, and melty cheese are just dreamy together. I promise it’s worth the slow cook for the onions—you’ll get that rich flavor payoff every time. Give it a try and enjoy a new favorite you’ll make again and again.