Name: French Onion Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 large yellow onions, thinly sliced; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1/2 cup dry white wine; 4 cups low-sodium beef or vegetable broth; 8 ounces pasta (penne, fusilli, or rotini); 1 cup shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Can I Tell You About French Onion Pasta?

So, last Thursday I was staring into my fridge (where the leftover takeout lives) and remembered my friend Clara made this gorgeous French onion soup pasta thing. You know, like a bowl of that melty-cheesy soup but, well, pasta. I was suddenly craving it, even though the weather was roasting and onions made me tear up twice just looking at them—ha. Anyway, I cobbled together what I could; didn’t use fancy wine or anything. And turns out, this is one of those recipes that forgives you for not being perfect, which is probably why I make it a lot (especially when it’s one of “those” weeks). Makes the house smell all toasty and kinda like you did something amazing, even if you used the cheap Parmesan. Alright, let’s get into it before I get sidetracked again (oh, did I tell you about the time I used red onions by mistake? Actually, nevermind).

Why You’ll Love This (or at least why I do)

I make this when the day feels endlessly grubby and I just need something carby to make everything better. My family goes crazy for this because—let’s be honest—melty cheese and pasta are basically their love language (mine too, but don’t tell them). Plus, it actually tastes even better the next day; if you can stop yourself from eating half the pot straight from the stovetop—no judgement. Also, I used to dread those endless onion-chopping tears, but you only need to get through it once and then the rest of the dish sort of cooks itself. (Well, if only the dishes would also do themselves.)

The Ingredients (Use What You’ve Got)

4 big onions, thinly sliced (yellow is classic, but I’ve subbed in sweet onions, or even a couple red ones when desperate—tastes slightly different but still good)
2 tbsp butter (my grandmother would say use Kerrygold, but honestly, the store brand works fine)
1 tbsp olive oil (or just use more butter if you can’t be bothered)
Salt—a generous sprinkle
1/2 tsp dried thyme (fresh if you’ve got it but I rarely do, so…)
3 cloves garlic, minced (or whacked with a knife to vent some stress—it all ends up cooked anyway)
1/2 cup dry white wine (sometimes I just use extra broth, especially if sipping wine while cooking, LOL)
1 tbsp flour (any old plain, sometimes I skip this and it’s still fine but a little runnier)
2 cups beef stock (veggie or chicken broth also works, promise)
300g pasta—like penne or rigatoni (spaghetti is awkward here, but do as you please)
1 cup shredded Gruyère (or Emmental, or… mozzarella when the fridge is scarily empty)
1/2 cup grated Parmesan (from a bag, a tub, or fresh if you’re fancy)

How To Make It (My Way, Anyway)

Caramelize the Onions: Get out your largest frying pan. Plonk in butter and a lazy splash of olive oil, medium heat. Slide in the onions and a good pinch of salt. Now, don’t rush this step—it takes a good 30-40 mins (I once tried high heat to speed things up, ended up with onion-flavored charcoal—don’t recommend!). Stir now and then. They’ll go from raw and squeaky to melty brown and jammy. It’s normal for it to look a bit meh halfway through; just keep going.
Add Garlic & Herbs: Stir in the garlic and thyme. Let it all go fragrant, maybe 2-3 mins. This is where I usually lean in and inhale; there’s just something about garlicky onions.
Deglaze: Pour in the wine (or broth if you swapped) and scrape all the golden bits off the bottom. Let it bubble away for a minute. If you ever forget this step, like me last Christmas, the flavor is less punchy but still alright.
Make it Saucy: Sprinkle in the flour. Stir like you mean it to avoid any weird clumps. Slowly pour in your stock, keep stirring. Bring it to a gentle simmer—should look glossy and slightly thickened, not gloopy.
Pasta Time: While that’s simmering, cook your pasta separately in salty water—save about half a mug of the cooking water, just in case. Drain the lot. (If you cook the pasta with the sauce, it sometimes turns mushy. Ask me how I know.)
Combine & Cheese It: Add drained pasta to your oniony pan. Toss it around; add pasta water if it seems dry. Tip in all the cheese—Gruyère, Parmesan, the lot—and stir until melt-city. Taste for seasoning (I’m always sneaking a forkful at this point.)
Serve: Spoon into bowls. Optional: extra fresh Parmesan, a bit of black pepper, or some chives if you’re feeling perky. (If you put this under the broiler for a few minutes, you get that baked cheesy crust like proper French onion soup—but only if you can wait that long.)

Stuff I Wish Someone Told Me (Trial and Error Notes)

Honestly, onions take ages, but they’re worth it. Don’t panic if you think they’re burning—drop the temp, keep going.
Flour is not mandatory; if you skip it, sauce will be silkier, just not as thick.
Leftover bits make weirdly good grilled cheese fillings. Try it.
Actually, I find saving a bit of the onion mixture before adding cheese makes for awesome sandwich toppers.

Variations I’ve Tried (Some Winners, Some Not)

Added mushrooms, once—pretty tasty, gives a bit “meaty” vibe.
Used only mozzarella in a pinch; a bit too gooey, but cheese is cheese.
Used gluten-free pasta for a friend—honestly just as good.
I did try blue cheese once, thinking I was clever—nope, too stinky for my lot. Wouldn’t repeat.

Equipment List (But Don’t Stress)

A big frying pan (I’ve literally used a soup pot, worked fine—just with more stirring).
Basic pot for pasta.
Colander, or if you’re like me, you’ve poured pasta through a sieve or even just used a pair of tongs in a pinch.
Wooden spoon or whatever you tend to use.

How I Store It (If It Lasts That Long)

Pop leftovers in a lidded container in the fridge. It keeps 2-3 days, though honestly, in my house it never lasts more than a day! (It also reheats better with a splash of water or stock, otherwise it dries out.)

How I Serve It (And Sometimes Overdo It)

I like to pile this high in bowls, then add extra cheese on top—because why not. Sometimes I toast some crusty bread with butter on the side (mainly so I can scoop up stray onions—my little kitchen secret). My cousin Annie insists it’s a crime not to serve this with a green salad; I think she just likes making me eat leaves, but it isn’t bad. Once I brought this to a potluck; my friend said it was “fancier than it looks”—which I think is a compliment? British understatement, maybe.

If I Could Go Back In Time (Pro Tips I Learned The Hard Way)

Caramelizing onions can’t be rushed. I once tried cranking the heat. The result: bitter, burnt onions (and a smoky kitchen…again).
Don’t forget to save pasta water. If it’s too dry, nothing else saves it—except maybe crying, but that just adds salt.
If you use pre-shredded bag cheese, it might not melt as smooth. But some days you just need to ignore that.

FAQ – People Have Actually Asked Me These

Can I make this vegetarian? Yep! Use veggie stock, and go extra on the mushrooms if you like.
Why not just make actual French onion soup? Honestly? Pasta soaks up the cheesy-sauce better, and you don’t need extra bread. Plus, less likely to burn your mouth.
Does this freeze? I’ve tried; it ends up a bit mushy on the other side, but still edible. Maybe stick to the fridge.
What pasta shape’s best? I like chunky tubes (they catch the sauce), but trust me, it works with almost anything—except maybe spaghetti, but that’s just, you know, awkward forks.
Can I skip the wine? Totally. I honestly do half the time if there’s none open.

Okay, if you actually make this, let me know how yours turns out. And if it flops—hey, toss it with more cheese. Works for me every time. Thanks for coming to my rambling pasta TED talk!

French Onion Pasta: Cozy, Cheesy Comfort (My Family’s Go-To!)