French Onion Soup Pasta Recipe

It’s no secret that French Onion Soup is one of my ultimate comfort foods. The deeply caramelized onions, the rich broth, and that glorious, cheesy, toasted bread topping – it’s just pure bliss in a bowl. But sometimes, you crave that comforting flavor profile in a slightly different, perhaps a bit more weeknight-friendly form. That’s where this French Onion Soup Pasta comes in, and let me tell you, it’s a game-changer. My family absolutely devoured this dish. Even my picky eaters, who usually side-eye anything with “onion” in the name, were asking for seconds. The creamy, cheesy sauce clinging to the pasta, infused with the sweet, savory depth of caramelized onions, is simply irresistible. It’s fancy enough to impress guests, yet easy enough to whip up on a busy weeknight. Trust me, once you try this French Onion Soup Pasta, it will become a regular in your recipe rotation.

Ingredients

This French Onion Soup Pasta recipe keeps the ingredient list relatively simple, focusing on high-quality components that contribute to its rich and complex flavor. Here’s everything you’ll need to create this comforting and delicious dish:

• 2 tablespoons butter (use vegan butter if needed): Butter provides richness and helps in the initial caramelization of the onions. For a vegan option, a high-quality vegan butter stick works beautifully, ensuring a similar creamy texture and flavor.
• 2 tablespoons olive oil: Olive oil is added alongside butter to raise the smoke point of the cooking fat, preventing the butter from burning as you caramelize the onions over a longer period. It also adds a subtle fruity note to the base.
• ½ teaspoon salt, divided (or more to taste): Salt is crucial for drawing out moisture from the onions and enhancing their sweetness during caramelization. It’s divided, with a portion added at the beginning to the onions and the rest used to season the dish throughout the cooking process. Always taste and adjust seasoning at the end.
• 1.1 lb (500g) yellow onion, thinly sliced (~2 large onions): Yellow onions are the star of the show. They are the classic choice for French Onion Soup due to their balanced flavor profile – not too sharp, not too sweet – and their excellent caramelizing capabilities. Thinly slicing them ensures they cook down evenly and caramelize beautifully. About two large onions will yield the perfect amount for this recipe.
• 4 cloves of garlic, minced: Garlic adds aromatic depth and a savory counterpoint to the sweetness of the caramelized onions. Minced garlic infuses its flavor throughout the dish, complementing the thyme and cheese beautifully.
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme): Fresh thyme brings a bright, herbaceous, and slightly lemony note that is quintessential in French Onion Soup. If fresh isn’t available, dried thyme can be substituted, but use half the amount as dried herbs are more concentrated.
• 2 tablespoons all-purpose flour (use rice flour or gluten-free flour if needed): Flour acts as a thickening agent, creating a creamy sauce as it cooks with the broth and wine. For a gluten-free version, rice flour or a gluten-free all-purpose blend works perfectly without altering the taste significantly.
• ½ cup dry white wine: Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay, adds acidity and complexity to the sauce. It deglazes the pan, lifting up all the flavorful browned bits from the bottom and contributing a layer of depth. If you prefer to omit alcohol, you can use extra vegetable broth instead, although the wine does add a distinct nuance.
• 2 teaspoons low-sodium soy sauce: Soy sauce might seem like an unusual addition to French Onion Soup Pasta, but it’s a secret weapon for enhancing the savory umami flavors. Low-sodium soy sauce adds depth without making the dish taste overtly “soy-saucy.” It’s a fantastic way to boost the overall richness.
• 6 cups hot vegetable broth: Vegetable broth forms the liquid base of the sauce and cooks the pasta directly in it, infusing the pasta with flavor and creating a naturally creamy consistency as the pasta releases starch. Using hot broth helps to maintain the cooking temperature and speeds up the process. Choose a good quality vegetable broth for the best flavor.
• 12 ounces (340g) short-cut pasta (I use small conchiglie, use gluten-free pasta if needed): Short-cut pasta shapes like conchiglie (shells), penne, fusilli, or cavatappi work best in this recipe. Their shapes are excellent for capturing the creamy sauce. Conchiglie, with their shell-like shape, are particularly good at holding pockets of sauce. For a gluten-free option, there are many excellent gluten-free pasta varieties available made from rice, corn, or quinoa.
• ¼ teaspoon freshly cracked black pepper (or more to taste): Black pepper adds a touch of spice and enhances the overall flavor profile. Freshly cracked black pepper is always preferred for its brighter, more aromatic flavor.
• 4 oz (115g) Gruyère cheese, shredded (use vegan mozzarella if needed): Gruyère cheese is the classic cheese for French Onion Soup. It melts beautifully and has a nutty, slightly sweet, and complex flavor that complements the caramelized onions perfectly. For a vegan alternative, good quality vegan mozzarella shreds or a vegan Gruyère-style cheese can be used.

Instructions

This French Onion Soup Pasta is surprisingly straightforward to make, especially considering the depth of flavor it achieves. Follow these step-by-step instructions to create this comforting and delicious meal:

1. Caramelize the Onions: Heat a large Dutch oven or a large cast-iron skillet over medium heat. These heavy-bottomed pots are ideal for even heat distribution, which is crucial for caramelizing onions without burning. Add 2 tablespoons of butter and 2 tablespoons of olive oil to the pot. Once the butter is melted and shimmering, add the thinly sliced onions and season them with ¼ teaspoon of salt. Salt helps to draw out moisture from the onions, initiating the caramelization process.
2. Slowly Cook the Onions: Cook the onions, stirring often, for 45-50 minutes, or until they start to caramelize and develop a deep golden-brown color. Patience is key here. In the initial stages, you won’t need to stir as frequently, but as the onions cook down and start to brown, increase your stirring frequency. This prevents sticking and burning and ensures even caramelization.
3. Manage the Heat: Keep a close eye on the onions. If they start to burn at any point, don’t panic. Simply add a splash of water to the pot. The water will deglaze the pan, lowering the temperature and releasing any flavorful browned bits stuck to the bottom. As the onions start to develop color, usually after about 30 minutes, turn the heat up to medium-high (or even high if needed, depending on your stovetop) and begin stirring every 30 seconds to 1 minute. This increased stirring and slightly higher heat will accelerate the caramelization and deepen the color and flavor.
4. Add Garlic and Thyme: Once the onions have achieved a rich, deep golden-brown caramelized state, add the minced garlic and chopped fresh thyme to the pot. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. The thyme will release its aromatic oils, infusing the caramelized onions with its herbaceous notes.
5. Bloom the Flour: Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions, garlic, and thyme mixture. Stir well to ensure the flour is evenly distributed and coats everything. Toast the flour for about 30 seconds, stirring constantly. This step, known as “blooming” the flour, cooks out the raw flour taste and enhances its thickening power.
6. Deglaze with Wine and Soy Sauce: Pour in ½ cup of dry white wine and 2 teaspoons of low-sodium soy sauce. Stir well, scraping the bottom of the pot to deglaze and lift up any browned bits that have accumulated during the caramelization process. These browned bits, called “fond,” are packed with flavor and will enrich the sauce. Cook for 1-2 minutes, or until the alcohol in the wine evaporates slightly. You’ll notice the aroma of the wine become less sharp as the alcohol cooks off.
7. Add Broth and Pasta: Pour in 2 cups of the hot vegetable broth, followed by the uncooked pasta. Season with ¼ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper. Stir everything together to ensure the pasta is submerged in the liquid.
8. Cook the Pasta in Broth: Bring the mixture to a simmer over medium-low heat. Cook the pasta, stirring frequently, until it absorbs most of the liquid. This will take some time, as the pasta needs to cook and absorb the broth while releasing its starch, contributing to the sauce’s creaminess.
9. Continue Adding Broth in Stages: When the pasta has absorbed most of the initial 2 cups of broth, add another 2 cups of hot vegetable broth. Continue cooking, stirring frequently, until this second addition of broth is also mostly absorbed. Repeat this process one more time with the final 2 cups of vegetable broth. Cooking the pasta in stages like this allows for maximum starch release and creates a beautifully luscious and creamy sauce without needing to add cream or milk.
10. Check for Doneness: Continue cooking until you have a rich, luscious sauce and the pasta is cooked through. This entire process of adding broth in stages and cooking the pasta will likely take around 25 minutes, but it can vary depending on your stovetop and the type of pasta used. The best way to determine if the pasta is ready is to taste it. It should be al dente – meaning it should have a slight bite to it, be chewy, but still soft and cooked through.
11. Stir in the Cheese: Once the pasta is cooked to your liking and the sauce has reached a creamy consistency, turn off the heat. Add the shredded Gruyère cheese to the pot. Stir continuously until the cheese is completely melted and incorporated into the sauce, creating an even cheesier and more decadent texture.
12. Season and Serve: Taste the French Onion Soup Pasta and adjust the seasoning if needed. You may want to add more salt or black pepper to taste, depending on your preferences and the saltiness of your broth and cheese. Serve immediately while it’s hot and cheesy.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Serving Size: Approximately 1.5 cups
Servings Per Recipe: 6

Approximate Nutritional Information per Serving:

• Calories: 450-550 kcal
• Protein: 18-22g
• Fat: 20-25g
  • Saturated Fat: 10-12g
  • Unsaturated Fat: 8-13g
• Carbohydrates: 50-60g
  • Fiber: 5-7g
  • Sugar: 8-12g (primarily from onions)
• Sodium: 600-800mg (can vary depending on broth and soy sauce)

Important Considerations:

• Vegan/Dairy-Free: Using vegan butter and vegan mozzarella will significantly reduce saturated fat and eliminate cholesterol.
• Gluten-Free: Using gluten-free pasta and rice flour makes this recipe suitable for gluten-free diets.
• Sodium Content: This recipe uses low-sodium soy sauce and vegetable broth to help control sodium levels. However, sodium content can still be moderate. Choose no-salt-added broth for further reduction.
• Calorie Count: The calorie count is an estimate and depends heavily on the amount of cheese used and the type of pasta. Portion control is always recommended for calorie management.

Preparation Time

This French Onion Soup Pasta, while delivering restaurant-quality flavor, is surprisingly manageable in terms of preparation time. Here’s a breakdown:

• Prep Time: 10 minutes
  • This includes slicing the onions, mincing the garlic, chopping the thyme, and shredding the cheese. Efficient knife skills will help keep this time to a minimum.
• Cook Time: 50 minutes
  • The majority of the cook time is dedicated to caramelizing the onions (45-50 minutes). The remaining time is for cooking the garlic, thyme, blooming the flour, deglazing, and cooking the pasta in broth.
• Total Time: 1 hour

This total time of 1 hour makes it a feasible option for a weeknight dinner, especially when you consider the impressive flavor payoff. While the onion caramelization takes time, it’s largely hands-off, allowing you to multitask or relax while they slowly transform.

How to Serve

French Onion Soup Pasta is a comforting and satisfying meal on its own, but here are some serving suggestions to elevate the experience and make it a complete and delightful dish:

• Garnish with Fresh Thyme: A sprinkle of fresh thyme sprigs or chopped thyme on top of each serving adds a pop of fresh flavor and visual appeal.
• Extra Cheese, Please!: Offer extra shredded Gruyère cheese or vegan mozzarella at the table for those who want an even cheesier experience. A small bowl of grated Parmesan cheese could also be a welcome addition for those who enjoy a sharper cheese flavor.
• Crusty Bread on the Side: Serve with slices of toasted baguette, sourdough, or any crusty bread for dipping into the creamy sauce and scooping up every last bit of deliciousness. Garlic bread would be an especially decadent pairing.
• Side Salad for Freshness: A simple side salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta. A mixed green salad with cherry tomatoes, cucumbers, and a lemon vinaigrette would be perfect.
• Roasted Vegetables: For a heartier meal, serve alongside roasted vegetables such as asparagus, broccoli, Brussels sprouts, or carrots. The slight bitterness and earthy flavors of roasted vegetables complement the sweetness of the caramelized onions.
• Wine Pairing: Enhance the French-inspired flavors by pairing this pasta with a dry white wine like Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine such as Pinot Noir or Beaujolais.
• For a Fancy Touch: For a more elegant presentation, serve the pasta in shallow bowls and top with a single thyme sprig and a light drizzle of olive oil.

Additional Tips for Perfect French Onion Soup Pasta

To ensure your French Onion Soup Pasta turns out perfectly every time, here are five helpful tips:

1. Don’t Rush the Caramelization: Caramelizing onions is the most crucial step for flavor development. Resist the urge to turn up the heat too high to speed up the process. Low and slow is the key to unlocking the natural sweetness and deep, complex flavor of the onions. Patience will be rewarded with incredibly flavorful pasta.
2. Use Quality Broth: Since the vegetable broth forms the base of the sauce and cooks the pasta, using a good quality broth is essential. Homemade broth is ideal, but if using store-bought, opt for a low-sodium version with good flavor. Avoid overly salty or artificially flavored broths.
3. Toast the Flour Properly: Don’t skip the step of toasting the flour with the onions. Toasting the flour for just 30 seconds cooks out the raw flour taste and enhances its thickening ability, resulting in a smoother and more flavorful sauce.
4. Taste and Season as You Go: Seasoning is crucial for a balanced and flavorful dish. Taste the pasta at various stages of cooking and adjust the salt and pepper as needed. The saltiness of your broth and cheese will influence the final seasoning, so tasting and adjusting is essential.
5. Don’t Overcook the Pasta: Be mindful of not overcooking the pasta, especially since it’s cooking directly in the sauce. Check for doneness frequently towards the end of the cooking time. Al dente pasta will hold its shape and texture better in the creamy sauce.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making French Onion Soup Pasta:

Q1: Can I make this recipe vegetarian/vegan?

A: Yes, absolutely! To make this recipe vegetarian, simply ensure you are using vegetable broth (which is already specified). To make it vegan, use vegan butter instead of dairy butter and substitute the Gruyère cheese with vegan mozzarella shreds or a vegan Gruyère-style cheese. There are many excellent vegan cheese alternatives available that melt well and provide a similar cheesy texture.

Q2: Can I use a different type of onion?

A: While yellow onions are the classic choice for French Onion Soup due to their balanced flavor, you can experiment with other onion varieties. White onions are milder and sweeter than yellow onions and will caramelize nicely. Vidalia onions, known for their sweetness, are also a good option. Red onions, however, are generally not recommended as they have a sharper flavor that may not be as desirable in this dish.

Q3: Can I substitute the white wine?

A: If you prefer to avoid alcohol, you can substitute the ½ cup of dry white wine with an equal amount of vegetable broth. While the wine adds a layer of complexity and acidity, using extra broth will still result in a delicious pasta. You could also add a tablespoon of lemon juice or white wine vinegar at the end for a touch of acidity if desired.

Q4: Can I make this pasta ahead of time?

A: While this pasta is best enjoyed fresh, you can prepare the caramelized onions ahead of time. Caramelized onions can be stored in an airtight container in the refrigerator for up to 3 days. When ready to make the pasta, simply reheat the onions and proceed with the recipe from step 4 onwards. Cooking the pasta and adding the cheese is best done just before serving for optimal texture.

Q5: Can I use a different type of cheese instead of Gruyère?

A: Yes, you can substitute Gruyère cheese with other cheeses that melt well and have good flavor. Good alternatives include:

• Fontina: A mild, nutty, and creamy cheese that melts beautifully.
• Comté: Similar to Gruyère but often slightly more nutty and complex.
• Mozzarella: While milder in flavor than Gruyère, mozzarella melts wonderfully and provides a classic cheesy pull. You can use part-skim mozzarella for a slightly lighter option.
• Provolone: A semi-hard cheese with a slightly sharp and savory flavor that melts well.

Ultimately, the best cheese substitute will depend on your personal preference and what you have available. However, Gruyère remains the classic and most flavorful choice for French Onion Soup Pasta.

Print