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; 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 garlic cloves, minced; 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 if using 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 (such as orecchiette), uncooked; 5 ounces freshly shredded Gruyere cheese; 1/4 cup freshly shredded Parmesan cheese; Fresh parsley for garnish (optional)

There’s something so comforting about the deep, caramelized flavors in this **French Onion Pasta Recipe**. It’s a cozy twist on the classic French onion soup, transformed into a creamy, flavorful pasta dish that you’ll want to make again and again. Plus, it’s all done in one pot—easy cleanup included!

A large white bowl filled with cooked orecchiette pasta, all covered in a thick, creamy brown sauce that has a smooth and shiny texture. The pasta pieces are rounded and slightly curved, layered evenly throughout the bowl. Small green herb bits, likely parsley, are sprinkled on top, adding a fresh look with some black pepper flakes visible. A silver spoon is partially buried in the pasta on the right side, with sauce coating its edge. The bowl sits on a white marbled surface. 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 was instantly hooked the first time I made this French Onion Pasta Recipe. The way the onions caramelize slowly, turning sweet and golden, then become the heart of a rich, creamy sauce—that is just magic. It’s like your favorite French onion soup but way more comforting and pasta-forward.

Deep Caramelized Flavor: The slow-cooked onions develop that signature sweetness and complexity you adore in French onion soup.
One-Pot Wonder: Everything cooks in one pot for less mess and full flavor blending.
Luxuriously Creamy Without Heavy Cream: Evaporated milk and cornstarch create a silky texture that’s lighter but still indulgent.
Versatile and Pantry Friendly: I love how you can tweak a few ingredients for vegetarian or richer versions, perfect for whatever you have on hand.

The image shows a white pan filled with a creamy brown mushroom sauce with many sliced mushrooms visible in the mix. The sauce has a smooth, shiny texture, thick and rich, with small bits of green herbs sprinkled mostly on top, adding a fresh contrast. A gold spoon is partially submerged in the sauce on the left side of the pan, lifting some of the creamy mushroom mixture. The pan is placed on a white marbled surface that contrasts with the warm tones of the sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple, accessible ingredients, but combined, they produce a rich tapestry of flavors. The caramelized onions provide sweetness, while Worcestershire and soy sauces amp up the umami, making every bite irresistibly savory.

Flat lay of sliced large yellow onions in thin rings, whole uncracked brown eggs, minced garlic cloves in a small white ceramic bowl, a small white bowl with red pepper flakes, a small white bowl with Worcestershire sauce, a small white bowl with reduced sodium soy sauce, a small white bowl with olive oil, unsalted butter in a small white ceramic dish, fresh minced parsley and thyme arranged neatly on the side, dried oregano, paprika, and pepper each in tiny white bowls, uncooked orecchiette pasta scattered naturally, freshly shredded Gruyere cheese and Parmesan cheese each in separate small white bowls, placed 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: The star of the show—thinly sliced for quick, even caramelization that delivers sweetness and depth.
Olive Oil & Butter: The fat combo helps caramelize onions beautifully without burning.
Garlic: Adds that subtle savory kick and aroma.
Red Pepper Flakes: Just a hint of heat balances the sweetness.
Worcestershire & Soy Sauce: These give an unexpected umami punch that enriches the sauce tremendously.
Evaporated Milk: Creamy without being heavy, and it blends perfectly with the pasta water and broth.
Cornstarch: Thickens the sauce, giving it that perfect cling-to-the-pasta consistency.
Beef Bouillon or Broth: Adds a meaty base flavor—great if you want that classic French onion soup taste!
Herbs & Spices: Fresh parsley, thyme, oregano, paprika, and pepper layer subtle complexity.
Short Cut Pasta (like orecchiette): Holds the sauce wonderfully and adds nice texture.
Gruyere & Parmesan Cheese: Melty, nutty cheese crowns the dish with rich indulgence.

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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

Every time I make this French Onion Pasta Recipe, I tweak it just a bit depending on what I have in my kitchen. Playing with the protein add-ins or swapping herbs keeps it fresh and exciting! Feel free to tailor it to your preferences.

Variation: I sometimes add shredded rotisserie chicken or sautéed mushrooms for an extra hearty meal—both soak up the sauce beautifully.
Vegetarian Tip: Simply swap beef bouillon for vegetable broth and skip Worcestershire or find a vegan version for a fully plant-based dish.
Herb Swaps: Fresh thyme is lovely, but rosemary or sage can add lovely earthiness if you want a different twist.

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

Step 1: Slowly Caramelize the Onions

Heat olive oil and butter over medium heat, then add the thinly sliced yellow onions with salt and pepper. Stir them frequently but gently. This step takes patience—about 40 minutes—but those deeply golden, sweet onions are the heart of the dish. Don’t rush it or turn the heat too high; you want slow, even caramelization, not burning.

Step 2: Build the Sauce

Once your onions are beautifully caramelized, add garlic and red pepper flakes, cooking just until fragrant—quick, about 30 seconds. Then stir in Worcestershire, soy sauce, broth (or water and bouillon), evaporated milk, herbs, and spices. Bring this mixture to a gentle simmer, letting the flavors marry while you prepare your pasta.

Step 3: Cook the Pasta in the Sauce

Here’s my favorite part: add uncooked short cut pasta right into the simmering sauce. Stir occasionally to keep the pasta from sticking and absorb all that incredible flavor. This usually takes about 12-15 minutes. Once the pasta is nearly tender, stir in the cornstarch mixed with a bit of water to thicken the sauce to that perfect creamy consistency.

Step 4: Finish with Cheese and Herbs

Turn off the heat and stir in the shredded Gruyere and Parmesan until melted and silky. Finish with fresh parsley for brightness. Serve immediately while it’s warm and gooey!

Top Tip

Caramelizing onions properly is not just key but transformative for this dish. From my experience, rushing that step changes the whole flavor profile, so resist the urge to speed it up!

Patience is Golden: Low and slow is how you get sweet, tender, golden onions that melt into the sauce.
Even Slices: Use a mandoline or a very sharp knife for consistent ⅛-inch onion rings to ensure uniform caramelization.
Stir Often, Not Constantly: Give the onions some time before stirring, but don’t forget them or they'll burn.
Don’t Skip the Umami Boosters: Worcestershire and soy sauce might seem minor, but they add such depth you’ll wonder how the dish was ever without them.

How to Serve French Onion Pasta Recipe

Garnishes

I keep it simple with a scattering of fresh parsley—that pop of green brightens the rich flavors and adds a fresh note. Sometimes I sprinkle a little extra grated Parmesan on top for a salty finish.

Side Dishes

This pasta pairs wonderfully with a crisp green salad or a side of roasted vegetables. I often serve it alongside crusty garlic bread to soak up any leftover sauce—a total crowd-pleaser.

Creative Ways to Present

For special occasions, I love serving this in small individual casserole dishes topped with extra cheese and broiled until golden and bubbly—almost like a French onion pasta gratin. It feels fancy but still cozy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some sauce overnight, so adding a splash of water or broth when reheating brings it back to life.

Freezing

Freezing this French Onion Pasta Recipe is doable but I recommend freezing it without the cheese. Thaw fully in the fridge overnight and then add cheese when reheating to keep the flavors and texture fresh.

Reheating

Reheat gently on the stove over low heat, stirring often and adding small amounts of broth or water to loosen the sauce as needed. This keeps the pasta creamy without drying out.

Frequently Asked Questions:

Can I use a different type of onion for French Onion Pasta Recipe?

Yellow onions work best for their balance of sweetness and mildness, but you can experiment with white or sweet onions. Just expect some variation in flavor and sweetness levels.

Is this French Onion Pasta Recipe suitable for vegetarians?

You can make it vegetarian by swapping beef bouillon for vegetable broth and using vegetarian Worcestershire sauce. The depth of flavor remains rich even without meat ingredients.

Can I use regular milk instead of evaporated milk?

Evaporated milk adds creaminess and a slight caramel note that's hard to replicate with regular milk. If you must substitute, use whole milk and reduce water slightly, but the sauce may be less rich.

How do I prevent the pasta from sticking when cooking in the sauce?

Make sure to stir the pasta frequently but gently while it cooks in the sauce. Adding enough liquid to cover the pasta and keeping the heat at a gentle simmer help prevent sticking and ensure even cooking.

Final Thoughts

This French Onion Pasta Recipe quickly became a staple in my home kitchen because of how rich and comforting it is without feeling heavy. It’s just one of those dishes that feels like a warm hug on a plate. Honestly, once you’ve mastered the caramelization, the rest comes together beautifully. I can’t wait for you to try it—you’ll be surprised at how a few humble ingredients create something so special.