This Onion Pasta is a simple one-pot meal that brings together sweet caramelized onions and pasta cooked in beef broth. It’s creamy and cheesy with heavy cream and gruyere, making it a warm and filling dish you can make without much hassle.
Why You’ll Love This Onion Pasta Recipe
This recipe brings the classic French onion soup experience into an easy pasta dish you can make in just one pot. Instead of ladling soup and toasted bread separately, here you get everything mixed together — the jammy caramelized onions, the aromatic herbs, and the creamy, cheesy finish. The pasta absorbs all the wonderful flavors as it cooks, making each bite rich and full of depth. Plus, cooking everything in one pot means less cleanup and more time to enjoy your meal.
You’ll also appreciate how versatile this dish is. It’s elegant enough for a dinner with friends but simple enough for a weeknight meal. The slow caramelization of onions might take some time, but the result is worth every minute — those golden, tender onions are the heart of this recipe.
Ingredients You’ll Need for Onion Pasta
To make this cozy French onion-inspired pasta, gather these ingredients:
- 12 oz uncooked mezze rigatoni or your favorite short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, sliced thin (about ¼ inch)
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- ¼ cup dry white wine (optional for deglazing)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup water
- ¼ cup heavy cream
- 1 cup grated gruyere cheese
How to Make Onion Pasta
Start by heating a large Dutch oven or a deep skillet over medium heat. Melt the butter and olive oil together until warm. Add the sliced onions, stirring them so they’re well coated with the fat. This part takes patience — sauté the onions, stirring every few minutes, for about an hour. You want them to reach a deep golden brown, soft and jammy. If they begin to stick too much or burn, add a bit more oil or a splash of water to loosen them.
Once the onions have caramelized perfectly, stir in the minced garlic and fresh thyme. Let them cook for 3 to 4 minutes until you can smell their aroma filling the kitchen. Pour in the white wine and use a wooden spoon to scrape the bottom of the pot, lifting all the flavorful browned bits. Let the wine simmer and reduce for a couple of minutes.
Next, stir in Worcestershire sauce, salt, and pepper to enhance the richness of the onions. Now add the beef stock, water, and uncooked pasta to the pot. Give everything a good stir, making sure the pasta is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir frequently as the pasta cooks until it’s tender but still has a slight bite (al dente). This should take about 8 to 10 minutes. Some of the liquid will evaporate, leaving a slightly thick sauce.
Remove the pot from the heat and stir in the heavy cream and grated gruyere cheese until melted and smooth. The result is a creamy, cheesy sauce that clings to every piece of pasta and onion.
How to Serve Onion Pasta
This pasta is best enjoyed hot and fresh from the pot. Serve it in warm bowls with extra grated cheese on top if you like. A sprinkle of fresh thyme or a crack of black pepper adds a nice finishing touch. You can pair it with a simple green salad or some crusty bread to round out the meal.
If you want to elevate the dish further, a light drizzle of olive oil or a few thin slices of caramelized onions on top can add extra flavor and texture. This recipe shines on its own as a hearty, satisfying meal but also works well alongside roasted vegetables or steamed greens.
Expert Tips for Making Onion Pasta
Caramelizing onions is key to this dish, so be patient during that step. Cooking them slowly over medium heat lets their natural sugars develop into deep, sweet flavors that form the base of the sauce. If you rush or use too high heat, the onions can burn or stay sharp in taste.
Use a heavy-bottomed pot to prevent hot spots and burning. Stir frequently during the caramelizing and pasta cooking steps to keep everything cooking evenly.
When adding the pasta to the broth, try to submerge it as much as possible. This helps it cook uniformly and absorb the flavors better.
Feel free to adjust the cream and cheese amounts to your liking. If you want a lighter version, use less cream or swap the cheese for a milder variety. To boost the flavor, you can experiment with adding other herbs like rosemary or a pinch of smoked paprika.
How to Store Onion Pasta
If you have leftovers, transfer them to an airtight container and store in the fridge. This pasta keeps well for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce and warm gently on the stove or in the microwave.
Avoid freezing this dish, as the cream and cheese can separate and change texture after thawing. It’s best enjoyed fresh or within a few days for the best taste and creaminess.
Variations on Onion Pasta
You can easily adapt this recipe to suit different tastes or dietary needs. For a vegetarian version, swap the beef broth with vegetable broth and omit the Worcestershire sauce or use a vegetarian alternative.
Try mixing in sautéed mushrooms or caramelized shallots for extra depth of flavor. If you like a bit of spice, add a pinch of red pepper flakes while cooking the onions.
For a cheesier twist, combine gruyere with parmesan or mozzarella. Or swap the rigatoni for other pasta shapes like penne, fusilli, or even thin spaghetti for a different texture.
If you want a lighter dish, reduce the cream and cheese and add some fresh herbs or lemon zest for brightness. This pasta is versatile enough to fit into many variations while still keeping that comforting French onion vibe.
Frequently Asked Questions About Onion Pasta
What type of pasta works best for this recipe?
Short pasta shapes like rigatoni, mezze rigatoni, penne, or fusilli are ideal because they hold the sauce well and cook evenly in one pot.
Can I make this recipe without beef broth?
Yes, you can substitute vegetable broth for a vegetarian-friendly version. Just note the flavor will be milder and less rich.
How long does it take to caramelize the onions?
Plan for about one hour over medium heat, stirring every few minutes. This slow process is crucial for developing deep, sweet flavors.
Can I use a different cheese?
Gruyere melts beautifully, but you can also use Swiss, mozzarella, or a mix of parmesan and cheddar for a different taste.
Is this recipe suitable for meal prep?
Yes, it stores well in the fridge for up to 3 days. Reheat gently with a little liquid to keep it creamy.
Onion Pasta
Ingredients
- 12 oz mezze rigatoni (or your favorite short pasta)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions (sliced thin)
- 4 cloves garlic (minced)
- 2 teaspoons fresh thyme (chopped)
- ¼ cup dry white wine (optional for deglazing)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup water
- ¼ cup heavy cream
- 1 cup grated gruyere cheese
Instructions
- Heat a large Dutch oven or deep skillet over medium heat. Melt butter and olive oil together.
- Add sliced onions and stir to coat. Sauté for about an hour, stirring every few minutes until golden brown and jammy.
- Stir in minced garlic and fresh thyme. Cook for 3-4 minutes until fragrant.
- Pour in white wine (if using) and scrape the bottom of the pot. Let simmer for a couple of minutes.
- Add Worcestershire sauce, salt, and pepper. Then stir in beef stock, water, and uncooked pasta.
- Bring to a boil, then reduce heat to low. Simmer for 8-10 minutes, stirring frequently until pasta is al dente.
- Remove from heat and stir in heavy cream and grated gruyere cheese until melted and smooth.
- Serve hot, garnished with extra cheese and thyme if desired.
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