French Onion Pasta ~
All the flavors of traditional French onion soup in a hearty one-pot pasta dinner.
Serve with crusty garlic bread or a simple green salad.
French Onion Pasta Recipe
This recipe takes the deep, savory flavors of French onion soup and transforms them into a hearty one-pot pasta dish. It all starts with caramelizing onions until they’re rich and golden, giving the dish its signature sweetness.
Garlic and fresh thyme are added next, building layers of flavor. After deglazing with white wine and sherry, which helps lift those browned bits from the bottom of the pot, the pasta is cooked right in the broth, absorbing all the savory goodness.
A final touch of cream and Gruyère cheese creates a creamy sauce that pulls the whole dish together, giving you all the warmth of classic French onion soup in pasta form.
Ingredients for French Onion Pasta
You will need the following:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 1/4 cup dry white wine
- 2 tablespoons sherry
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon ground black pepper
- 4 1/2 cups vegan beef-style broth
- 1 cup water
- 1 pound mezze rigatoni, uncooked
- 1/3 cup heavy cream
- 1 1/2 cups Gruyere cheese, shredded
Ingredient Notes
- Butter and Olive Oil– The combination of both fats adds flavor and helps the onions caramelize slowly without burning. Butter provides richness, while olive oil keeps it from browning too fast.
- Yellow Onions – Yellow onions are perfect for caramelizing because they have a balanced sweetness. White onions can be too sharp, and red onions tend to overpower the dish, so yellow is the best choice for achieving that classic French onion flavor.
- Garlic – Just a touch of garlic adds a subtle depth without overwhelming the sweetness of the onions. You’ll need about 2-3 cloves, finely minced.
- White Wine – I use pinot grigio or sauvignon blanc, which both work well for deglazing the pot. The acidity helps lift those browned bits that hold so much flavor, creating a rich base for the sauce.
- Sherry – Cooking sherry or sherry vinegar brings a distinct nuttiness and a little extra depth, complementing the sweet caramelized onions.
- Vegan Beef-Style Broth – I like to use Better Than Bouillon No-Beef Base for this recipe. It provides the savory, meaty flavor of beef broth that makes this dish reminiscent of traditional French onion soup. Chicken broth or vegetable broth won’t quite give the same depth.
- Water – You might need to add a little more water as the pasta cooks, depending on how much liquid is absorbed.
- Pasta – Mezze rigatoni works great, but other similar shapes, such as orecchiette pasta or bow ties, will also work. These shapes hold onto the sauce well.
- Heavy Cream – A splash of cream adds richness and rounds out the sauce, giving it that silky, luxurious texture. Dairy-free heavy cream works just as well as regular.
- Gruyère Cheese – A traditional ingredient in French onion soup, Gruyère melts beautifully and adds a nutty flavor. If you’re vegan, plant-based parmesan is a solid alternative.
Optional Garnishes
- Extra Shredded Cheese – A little more Gruyère or parmesan sprinkled on top adds extra richness and makes the pasta even more indulgent.
- Drizzle of Balsamic Vinegar – A drizzle of balsamic right before serving adds a tangy sweetness that complements the rich sauce.
- Sprinkle of Fresh Parsley – A garnish of fresh parsley brightens up the dish and adds a pop of color.
How to Make French Onion Pasta
STEP ONE: Caramelize the onions. Set a large pot over medium-low heat, then add the butter and olive oil. Once the butter melts, toss in the sliced onions, stirring frequently. Cook for about 35 minutes until they are caramelized with a deep golden color and jammy texture.
STEP TWO: Add garlic and thyme. Stir in the minced garlic and fresh thyme, letting them cook for an additional 1 minute.
STEP THREE: Deglaze with wine and sherry. Pour in the white wine and sherry, scraping the bottom of the pot to loosen any brown bits. Let it simmer for 2 minutes until it reduces by at least half.
STEP FOUR: Build the sauce. Add the Worcestershire sauce and black pepper, stirring to combine.
STEP FIVE: Cook the pasta. Pour in the beef-style broth, water, and uncooked pasta. Stir everything together, ensuring the pasta is submerged. Bring it to a boil, then reduce to low heat and simmer for about 15 minutes, until the pasta is al dente.
STEP SIX: Finish with cream and cheese. Remove the pot from heat and gently stir in the heavy cream and shredded Gruyère cheese, letting it melt into the sauce.
STEP SEVEN: Serve hot. Adjust seasoning to taste and serve hot.
FAQ
- Can I make this ahead? This dish is best served right away while the pasta is freshly cooked and creamy. The sauce thickens as it sits, and reheating can affect the texture.
- Can I make this vegan? Yes, you can! Use plant-based heavy cream and a vegan alternative to Gruyère cheese. If you can’t find vegan Gruyère, a plant-based parmesan cheese works well as a substitute.
- What kind of pasta is best? I like using mezze rigatoni for its size and shape, but any similar pasta like orecchiette or bow ties will hold onto the sauce nicely.
- Can I substitute the wine? If you prefer to skip the wine, you can use extra broth instead. However, the wine adds depth to the sauce and enhances the overall flavor.
- What should I do if my pasta absorbs too much liquid? If the pasta absorbs more liquid than expected, just add a little extra water or broth as needed until the pasta is fully cooked and the sauce reaches your desired consistency.
Storage
- This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Remember that the pasta will continue to absorb the sauce, so the texture may change upon reheating.
More Recipes You’ll Love!
- French Onion Dip
- Vegan Salisbury Steak
- Caramelized Onion Gravy
- French Onion Sliders
- Brown Gravy
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French Onion Pasta
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups yellow onion thinly sliced
- 1 tablespoon garlic minced
- 2 teaspoons fresh thyme leaves chopped
- 1/4 cup dry white wine
- 2 tablespoons sherry
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon ground black pepper
- 4 1/2 cups vegan beef-style broth
- 1 cup water
- 1 pound mezze rigatoni uncooked
- 1/3 cup heavy cream
- 1 1/2 cups Gruyere cheese shredded
Instructions
- Set a large pot over medium-low heat, then add the butter and olive oil. Once the butter melts, toss in the sliced onions, stirring frequently. Cook for about 35 minutes until they are caramelized with a deep golden color and jammy texture.
- Add garlic and thyme. Stir in the minced garlic and fresh thyme, letting them cook for an additional 1 minute.
- Deglaze with wine and sherry. Pour in the white wine and sherry, scraping the bottom of the pot to loosen any brown bits. Let it simmer for 2 minutes until it reduces by at least half.
- Build the sauce. Add the Worcestershire sauce and black pepper, stirring to combine.
- Cook the pasta. Pour in the beef-style broth, water, and uncooked pasta. Stir everything together, ensuring the pasta is submerged. Bring it to a boil, then reduce to low heat and simmer for about 15 minutes, until the pasta is al dente.
- Finish with cream and cheese. Remove the pot from heat and gently stir in the heavy cream and shredded Gruyère cheese, letting it melt into the sauce.
- Serve hot. Adjust seasoning to taste and serve hot.
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