French Onion Pasta

This French onion pasta puts the sweet, bold, savory flavors of French onion soup into a cheesy, creamy comfort food. All cooked in one pot for easy indulgence!

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Course: Main Dishes

Cuisine: French

Keyword: French Onion Pasta, french onion soup pasta recipe

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 440kcal

Author: Louisa

Equipment

Ingredients

3 large yellow onions, sliced thinly
1/4 cup unsalted butter
1/2 cup white wine
1/4 cup dry sherry
1 lb rigatoni
4 cups beef broth
1 tsp Worcestershire sauce
1/2 cup heavy cream
1/2 cup freshly grated Parmesan (plus extra for serving)
Salt to taste
Black pepper to taste
Fresh thyme

Instructions

Gather all your ingredients.
Melt the butter in a large pot over medium heat.
Add the sliced onions and cook until softened, stirring occasionally.
Reduce the heat to medium-low and cook the onions until they caramelize, about 30 minutes. Stir from time to time so they do not burn or stick to the bottom of the pot.
Pour in the white wine and sherry. Let it simmer for a couple of minutes, scraping up the flavorful bits from the bottom of the pot as the wine reduces slightly.
Add the pasta, broth, Worcestershire sauce, salt, pepper, and thyme. Stir everything together and bring it to a boil.
Give the pot one more stir, then reduce the heat. Cover and simmer until the pasta is al dente, about 10 minutes.
Turn off the heat and remove the thyme sprigs.
Stir in the heavy cream and Parmesan until the pasta is creamy and well combined.
Taste and adjust the seasoning as needed.
Serve warm with extra thyme and Parmesan on top. Enjoy your French onion pasta!

Notes

Do not stir the onions too often so they can caramelize nicely. Stir them every few minutes just to keep them from burning. But if the onions start to burn, lower the heat and add a bit of water.
The onions are perfectly caramelized once they’re jammy. They will also go from translucent to deep amber in color.
When deglazing the pot, it’s important to remove the bits at the bottom because they can burn and ruin the taste of your French onion pasta. Interestingly, once you loosen these bits, they will also enhance the flavor of your dish!

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