Name: Easy French Onion Pasta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 tablespoons unsalted butter; 3 large yellow onions, sliced into 1/8-inch thick rings; 1/8 teaspoon each salt and pepper; 4 garlic cloves, minced; Pinch to 1/4 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced sodium soy sauce; 5 1/2 cups water (or use beef broth and omit bouillon); 1 12 oz. can evaporated milk; 1/2 tablespoon cornstarch; 2 tablespoons beef bouillon (granulated, base, or cubes); 1 tablespoon fresh parsley, minced (or 1 teaspoon dried); 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried); 1/2 teaspoon each dried oregano, paprika, pepper; 1 pound short cut pasta (e.g., orecchiette); 5 oz. freshly shredded Gruyere cheese; 1/4 cup freshly shredded Parmesan cheese; Fresh parsley for garnish (optional)

Why You’ll Love This Recipe

I love how this French Onion Pasta transforms simple pantry staples into a rich, creamy, and comforting dish without relying on heavy cream. The deeply caramelized onions give it a naturally sweet and umami-packed flavor. Everything comes together in just one pot, which makes cleanup a breeze. It’s budget-friendly, filling, and easy to customize to suit different tastes.

Easy French Onion Pasta

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the onions:

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch thick rings
1/8 teaspoon each salt and pepper

for the sauce:

4 garlic cloves, minced
pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 1/2 cups water (or use beef broth and omit bouillon)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base, or cubes)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon each dried oregano, paprika, pepper

add last:

1 pound short cut pasta (I use orecchiette)
5 oz. freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
fresh parsley for garnish (optional)

directions

Melt butter in olive oil in a large Dutch oven over medium heat. Add the onions, salt, and pepper.
Cook, stirring occasionally, until the onions are deeply caramelized and dark golden brown, about 30-35 minutes. Adjust the heat or add more butter/oil as needed.
Stir in garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds.
Add the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and stir into the pot.
Increase the heat to bring the mixture to a boil. Add bouillon, parsley, thyme, oregano, paprika, and pepper.
Add the pasta and reduce to a simmer. Cook uncovered for 20-25 minutes, stirring often and ensuring pasta is submerged.
Remove from heat and stir in Gruyere cheese a handful at a time, then the Parmesan. Adjust seasoning to taste and add more water or milk if needed.
Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 6 and takes about 1 hour and 15 minutes from start to finish, with 15 minutes of prep and 1 hour of cook time.

Variations

I sometimes switch things up by using different types of cheese like fontina or white cheddar. For a vegetarian version, I skip the beef bouillon and use vegetable broth. If I want to add protein, cooked chicken or mushrooms work wonderfully. I’ve even added a splash of white wine during the caramelizing step for extra depth.

storage/reheating

I let the pasta cool to room temperature before storing it in an airtight container in the refrigerator. It stays good for up to 5 days. When reheating, I add a splash of water or milk to loosen the sauce and warm it up on the stove or in the microwave.

FAQs

How do I know when the onions are fully caramelized?

They should be soft, deep golden brown, and have a sweet, rich aroma. This usually takes about 30-35 minutes.

Can I make this ahead of time?

Yes, I can caramelize the onions in advance and refrigerate them. I can even prepare the sauce base and refrigerate until I’m ready to cook the pasta and add cheese.

Can I use a different type of milk?

Yes, I can substitute evaporated milk with half-and-half or regular milk, but the sauce might be less creamy.

What type of pasta works best?

Short-cut pasta like orecchiette, rotini, or penne works best because it holds onto the sauce well.

Can I freeze this dish?

I don’t recommend freezing it because the creamy sauce can separate and the pasta may become mushy when reheated.

Conclusion

This French Onion Pasta is one of my favorite comforting meals. It’s rich, satisfying, and made with ingredients I often have on hand. Whether I serve it for a cozy weeknight dinner or meal prep it for the week, it always hits the spot. I hope it becomes a staple in your kitchen too.