This French Onion Pasta is rich, decadent and so so good. Everything French Onion has taken over the internet so I wanted to create a Pasta Bake/Mac and Cheese version. The base of the sauce is made with tender sweet caramelized onions and thyme which smothers the pasta and then tossed with gruyere and provolone cheese and topped with crunchy breadcrumbs to emulate that crunchy texture you get from the bread on top of a bowl of French Onion Pasta. This creamy french onion pasta recipe is practically foolproof and a great make ahead dish you can prepare a few days in advance and simply bake before serving.
Table of Contents
Why You Will Love This French Onion Pasta
- This dish is so creamy and flavorful. If you’re an onion skeptic, I think you will love it!
- Everyone loves a simple, one-pot pasta dish; this one will not disappoint.
- Need a meal to take a friend who had a baby or had surgery? This is meal-prep and freezer-friendly.
- This French Onion pasta dish is affordable and has ingredients that are easy to find
- No matter the day of the week or time of the year, this dish is pure perfection.
Ingredients You Will Need
- Butter: Because butter and French onion anything go together.
- Onion: I use two large yellow onions because I like the bold onion flavor, but you can use white onions for sweet caramelized onions.
- Fresh Garlic: Minced garlic cloves give a delicious, full-garlic flavor. You can also use pre-minced garlic.
- Dried Thyme: Dried thyme is quick and simple, but fresh thyme will also work; you just need to increase the amount three times.
- Balsamic Vinegar: Balsamic gives a rich and deep flavor that is so perfect in this dish. You can also use red wine vinegar or apple cider vinegar.
- White Wine: Be sure to choose a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Shell Pasta: Also known as Conchiglie pasta. Another great choice is Orecchiette pasta or your favorite short pasta shape.
- Beef Stock: Rich beef broth adds a depth of flavor similar to traditional french onion soup. If you prefer feel free to swap it for vegetable broth or chicken broth for a lighter flavor.
- Heavy cream: This will give you the ultimate creamy sauce. You can use whole milk instead or dairy free creamer if you prefer
- Cheeses: A blend of shredded Gruyere cheese and Provolone cheese gives a decadent, rich flavor. I have cheese substitute suggestions below.
- Panko Breadcrumbs: You can use regular breadcrumbs or add more cheese and try Parmesan cheese.
Kitchen Tools You Will Need
- Large Oven-Safe Skillet (A large Dutch oven would also work)
- Cutting Board
- Sharp Knife
- Box Cheese Grater
- Small Bowl
- Wooden Spoon
Caramelizing Onions Tip
The key to this French onion pasta bake recipe is to get perfect caramelized onions for deep, savory flavor. My top tips for the best caramelized onions:
- Use a wide pan, more surface area will speed up the caramelization process
- If the onions begin to burn/brown too quickly, add a splash of water to deglaze the pan
- For a quicker caramelizing method, add a pinch of brown sugar
How to Make This French Onion Pasta
- Melt butter in a large skillet on medium heat. Add in the sliced onion, sprinkle with salt, and cover with a lid. Leave to cook for 20 minutes, stirring occasionally to ensure they don’t burn. The onions are done cooking when they are a deep golden brown color and soft.
- Preheat the oven to 400 degrees F. Add the minced garlic and thyme to the pan and stir before adding the vinegar and wine. Increase the burner to medium-high heat and leave the wine to cook off. Add the beef stock and cream to the pot along with the shell pasta. Leave to simmer for approximately 10 minutes until the pasta is almost al dente. Stir in one cup of both cheeses.
- In a bowl, stir together the panko breadcrumbs, melted butter, and thyme. Sprinkle the top of the pasta with the remaining gruyère cheese, followed by the breadcrumbs, spreading evenly.
- Transfer the dish to the oven and bake until the breadcrumbs are golden brown and the pasta is bubbling.
How to Modify
- If you prefer sweet onions, white onions will work great, but red onions may not work for this recipe.
- Try a different cheese blend, like mozzarella and Swiss cheese.
- You can use any type of pasta shape. Rotini, Farfalle, Ziti, Rigatoni, or medium shells would all work.
- Add protein with diced or shredded chicken, ground beef, ground turkey, diced ham, or a can of white beans.
- Add veggies like mushrooms or chopped broccoli for delicious flavors and color.
Dietary Customizations
- Gluten Free: Make this gluten-free with your favorite gluten-free pasta. Jovial or Banza are excellent options. And, use gluten-free panko breadcrumbs.
- Dairy Free: Use olive oil instead of butter, use coconut cream or cashew cream, and try your favorite blend of dairy-free cheeses.
- Alcohol Free: If alcohol is not allowed in your diet, you can omit it completely and just increase your beef stock.
- Vegetarian: For a vegetarian dish, exchange the beef stock for vegetable stock.
Serving Suggestions
A pasta dish like this can stand on its own, but a salad is always a good idea. You can enjoy a basic green salad with all your favorite veggies and a homemade dressing, or try my Orange, Avocado, and Candied Pistachio Salad or Classic Creamy Coleslaw.
If you prefer roasted or grilled veggies, I’m obsessed with this Grilled Broccolini Caesar.
Common Questions
You can assemble this pasta dish up to 24 hours in advance. Cover with plastic wrap or aluminum foil and store in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before placing it in the oven.
Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. Just note that the texture of the pasta may change when it thaws, especially if you are using gluten-free pasta. To reheat, cover in a baking dish and warm at 350 degrees F for 20-25 minutes, or until heated through. You can also reheat individual portions in a microwave for 1-2 minutes.
More Pasta Recipes You Will Love:
- Creamy Tomato Burrata Pasta
- Pesto Tortellini Pasta Salad
- Chicken Bolognese
- One-Pot Creamy Mushroom Pasta
- Lemon Orzo with Shrimp, Feta, and Spinach
If you make this French Onion Pasta let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
French Onion Pasta
Ingredients
- 2 tbsp butter
- 1 lb thinly sliced onions (approx 2 large yellow onions)
- ½ tsp salt
- 4 cloves garlic minced
- 1 tsp dried thyme
- 2 tbsp balsamic vinegar
- 1/3 cup white wine
- 10 oz shell pasta or pasta of choice
- 2 cups beef stock
- 1 cup heavy cream or whole milk (or dairy free creamer of choice)
- 1 ½ cup shredded gruyere
- 1 cup shredded provolone
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 3 tbsp melted butter
- ½ tsp thyme
Instructions
- Melt the butter in a large skillet on medium heat. Once hot add in the sliced onion, sprinkle with salt and cover with a lid. Leave to cook for 20 minutes stirring occasionally to ensure they don’t burn. The onions are done cooking when they are golden brown in color and soft.
- Preheat the oven to 400 Fahrenheit
- Add the minced garlic and thyme to the pan and stir before adding in the balsamic vinegar and white wine. Increase the heat to medium high and leave the wine to cook off (approximately 5 minutes).
- Add the beef stock and cream to the pot along with the shell pasta. Leave to simmer for approximately 10 minutes until the pasta is almost al dente. Stir in 1 cup of gruyere and 1 cup provolone.
- In a small bowl stir together the panko breadcrumbs, melted butter and thyme. Sprinkle the top of the pasta with the remaining gruyere followed by the breadcrumb ensuring its spread out evenly.
- Transfer to the oven to bake for 15 minutes or until the breadcrumbs are golden in color and the pasta is bubbling.
Tried This Recipe?
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