French Onion Pasta

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Butter: I use salted butter, which I always have in the fridge, but use what you have. I don't recommend replacing it with oil. You want the buttery flavor.

Onions: Just regular brown onions are fine. But white or yellow works, too.

Sherry: Traditional in French Onion soup, sherry adds depth to the onions. You can buy bottles quite cheaply at the liquor store. Once opened, it is kept well in the cupboard. (If you have a bottle handy, you can use it as a substitute for wine in other recipes.) If you don't consume alcohol, then you can just use beef broth, but the finished pasta will taste quite different.

White wine: Any dry white wine works here. If you don't consume alcohol, then you can just use beef broth, but the finished pasta will taste quite different.

Fresh thyme: You can replace it with dried thyme; use ½ teaspoon.

Pasta: Opt for a shape that can withstand stirring without breaking. I like a Penne, Cavatappi, or Casarecce. Avoid farfalle (bowties), as the ends tend to break off when stirring. I would also avoid long pasta noodles as they can be hard to cook evenly using this method.

Beef Broth: I try to make this with homemade beef broth, as the flavor is superior to that of store-bought. If you don't have homemade, then I opt for the best store-bought beef I can find. However, if you are faced with regular quality broth, then opt for chicken, as it is simply nicer than a basic beef broth. The better the broth, the better the finished dish, so go for one that tastes good!

Parmesan cheese: Freshly grated is far better; it will melt perfectly into the sauce without leaving you with a grainy texture!

Heavy cream: This helps keep the sauce thick and luscious. If you use a thinner alternative, your sauce will be thinner in consistency.

Cheese: This is sprinkled on top and then broiled. You can opt for mozzarella, Colby, Gruyère, or a combination of cheeses. You want something that melts well. I like a mixture of mozzarella for the stretch and gruyere for the taste.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When caramelizing the onions, they need to be done low and slow. You want them to be a rich, golden brown with a sweet flavor. Don't try to speed up the process by increasing the heat. It leads to burnt onions and a bitter-tasting pasta dish. 
• When you add the sherry and wine to the onions, use a spatula to scrape the bottom of the pan and release any brown bits. This will help flavor and color your final dish.
• You want to cook the wine and sherry down into the onions; there should be very little liquid left before you add the broth. This way, you get the wonderful flavors of the sherry and wine without any of the raw alcohol taste. 
• The pasta is cooked uncovered, allowing steam to escape and the broth to reduce as it absorbs into the pasta. You want a gentle simmer on the pasta. 
• Stir the pasta regularly to ensure it doesn't stick to the bottom of the pan. 
• If you find the pasta too wet, turn the heat up and cook on high for the last minute. 
• If it looks very dry and the pasta has not yet cooked, you can add a little extra water but don't add too much, as you won't be draining the pasta. (You'll be adding cream to make it saucy.)
• I recommend broiling the top of the pasta to melt the cheese, but you can also bake it in a hot oven if you prefer.

Why You'll Love This French Onion Pasta

• It is so comforting and warming.
• It all cooks in one pan.
• It is really easy to adapt.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• You can add sliced mushrooms when the onions are almost cooked and follow the recipe in the same way.
• Add a handful of baby spinach or frozen peas at the end of cooking before topping with cheese.
• I've hidden grated zucchini in the dish with great success. I added it before I added the sherry and wine and stirred it into the caramelized onions.
• Stir through leftover shredded roast beef, chicken, or steak slices or the last couple of minutes of cooking. They will reheat in the hot pasta. 
• You can make the dish vegetarian by replacing the broth with a vegetable or mushroom stock. 
• If you want to bulk out the pasta, you can add a can of drained and rinsed white beans before topping the pasta with cheese.
• Add a crunch to the top of the pasta and mix the cheese with breadcrumbs.

FAQ'S

Some of the questions that our testers have asked. If you have any other questions, please drop us a comment below, and we'll get back to you as soon as we can.

Serving Suggestions

What to eat with French Onion Pasta

This pasta has a rich, silky sauce, so a slice of bread (or two) is perfect for mopping up every last bit! Our favorite for this is a thick slice of focaccia or a simple garlic bread. 

Add a simple salad or some green veg, and you have a complete meal. We love a rocket and parmesan salad or an apple and fennel salad. If you prefer a veggie option, then some buttered green beans with toasted almonds would be great, or charred asparagus with olive oil and sea salt.

What to drink with French Onion Pasta

This French Onion Pasta is rich, savory, and cheesy. A full-bodied white works beautifully with the caramelized onions. Go for a buttery Oaked Chardonnay to complement the richness of the pasta. Or a Viognier with floral notes will have enough weight to stand up to the dish.

If you're more into reds, go for something smooth and savory but not too bold. A Pinot Noir would be a great match; it's light enough not to overpower the sweetness of the onions but earthy enough to complement the cheese and thyme. A Gamay is another lovely, food-friendly option with bright fruit and soft tannins; it will work well with the cheesy top and balance the sweet onions.

If you're skipping the wine, a glass of Sparkling Apple Juice would be a perfect pairing for the onions and cheese.