French Onion Pasta

by Gayle on September 29, 2025 0 comments »

This French Onion Pasta is a one pan recipe made with caramelized onions, garlic, pasta, and cheese. Perfect for a cozy, comforting dinner that’s quick and family-friendly!

You’ll also love this Chicken Fajita Pasta, Ground Turkey with Spaghetti and Creamy Salmon Pasta!

A cast iron skillet filled with rigatoni pasta with caramelized onions topped with melted cheese and fresh herbs, sitting on a light countertop next to plates, a block of cheese, and a white napkin.

When weeknights get hectic and everyone’s asking “what’s for dinner,” this French onion soup pasta is a lifesaver.

It’s a one-pot pasta that turns simple pantry staples into a warm, comforting meal without extra dishes or stress. With sweet, caramelized onions, garlic, pasta, and a creamy sauce, you’ll love the cozy taste of this easy recipe.

And if you’ve got a busy schedule, you will love how hands-off this recipe is once the onions are cooked down.

You don’t need a bunch of ingredients or extra steps, and cleanup is a breeze. Whether you’re juggling work, school activities, or just trying to get dinner on the table fast, this one pot french onion pasta delivers all the comfort of a slow-cooked meal in a fraction of the time.

A bowl of rigatoni pasta topped with caramelized onions, grated cheese, fresh thyme, and slices of toasted baguette, with a gold fork beside it. Another bowl and cheese grater are visible in the background.

Why You’ll Love This Recipe:

Made in One Pan: Just one skillet is all you need, which leads to less time in the kitchen!
Simple Ingredients: This french onion pasta bake is made with just a handful of ingredients.
Cheesy and Comforting: This pasta is cheesy, savory, and oh-so delicious.
Easy to Customize: You can add some protein and switch up the seasonings to make this fit your tastes.

A top-down view of ingredients on a light counter: several yellow onions, dry pasta, a bowl of shredded cheese, a small bowl of butter, garlic cloves, a measuring spoon of thyme, red wine, and beef broth.

Ingredients Needed:

Butter: I like to use unsalted butter so that I can control the amount of salt in this recipe.
Sweet Onion: The star of this creamy french onion pasta.
Red Wine: If you don’t have wine or prefer not to use it, you can use beef broth in its place.
Garlic: Fresh cloves work best for this recipe.
Fresh Thyme: Fresh is best, but you can use dried thyme if that’s all you have.
Beef Broth: To create that savory sauce.
Uncooked Pasta: I used rigatoni, but orecchiette pasta or another short type will work.
Gruyere Cheese: I love the smokiness and flavor of this shredded cheese.

How to Make French Onion Soup Pasta Recipe:

Sauté: In a large skillet or dutch oven, melt the butter over medium heat and add the sliced onions. Sauté until the onions become caramelized and a deep golden brown color.
Add: Stir in the minced garlic and thyme and cook for 1-2 minutes. Add the red wine (if using) and deglaze the pan, scraping up any browned bits that may be stuck on the bottom of the pot. Simmer the mixture until it reduces slightly and then add in the beef broth.

A cast iron skillet filled with raw, thinly sliced yellow onions sits on a light beige countertop.

A cast iron skillet filled with golden-brown caramelized onions sits on a light beige countertop.

A cast iron skillet filled with caramelized onions simmering in a brown, brothy liquid, placed on a light beige countertop.

Stir: Add in the uncooked pasta and then cover pan and let cook for 12-15 minutes, or until most of the liquid is absorbed.
Broiler: Preheat your broiler and if using an oven-safe skillet, sprinkle the cheese on top and broil for several minutes, or until the cheese is melted and bubbly. This step is optional, but makes this even more delicious with the cheesy topping.

A black cast iron skillet filled with uncooked rigatoni pasta and brown liquid, set on a light beige countertop.

A black cast iron skillet filled with cooked rigatoni pasta mixed with caramelized onions, set on a light beige textured surface.

A black cast iron skillet filled with shredded cheese covering a layer of cooked ingredients, set on a light-colored countertop.

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to four days.

To Reheat: Warm in the microwave until heated through. You may need to add a bit of broth to loosen up the sauce.
Freezing: I don’t recommend freezing this pasta dish, as the texture of the onions and sauce may change.
Make Ahead Tip: While this dish is best enjoyed right after it’s made, you can caramelize the onions in advance and store them in the fridge for up to three days. When you’re ready to serve, heat in the pan and continue with the rest of the recipe.

What’s the Best Onion for This Recipe?

The best onion for this recipe is yellow onion. It has the perfect balance of sweetness and sharpness, and it caramelizes beautifully into a rich flavor base that mimics classic French onion soup.

What Goes Well with French Onion Pasta?

I love to serve this a simple salad, garlic bread, baked mushrooms, roasted cauliflower, or roasted broccoli.

A skillet filled with rigatoni pasta topped with melted cheese and fresh thymne, with a wooden spoon resting inside and a white towel wrapped around the skillet handle.

What Kind of Wine Should I Use?

I like to use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If you don’t want to use wine or don’t have any on-hand, you can use beef broth in its place.

Substitutions and Variations:

Pasta: You can use any pasta shape you have on hand, penne, rotini, or even spaghetti all works well. For a gluten-free option, swap in your favorite gluten-free pasta.
Cheese: While gruyère cheese is traditional in French onion dishes, you can substitute with mozzarella, Parmesan cheese, Swiss, or even a mix of shredded cheeses.
Add Protein: Stir in shredded chicken, cooked ground beef, or sliced sausage to make this french onion pasta without cream more filling.
Broth Options: Use beef, vegetable broth, or chicken broth. Low-sodium versions work great if you want to control the saltiness.

A cast iron skillet filled with baked rigatoni pasta covered in melted cheese and onions and garnished with fresh herbs, set on a light-colored table next to gold utensils and a white napkin.

Tips and Tricks:

Take your Time with the Onions: Caramelizing onions is key to the rich flavor in this dish. Cook the sweet onions low and slow for at least 25–30 minutes until they’re deep golden brown.
Deglaze the Pan: After caramelizing, splash in a bit of wine to lift all the flavorful bits stuck to the bottom of the pan. This adds extra depth to the sauce.
Use a Wide, Deep Skillet: A large skillet or large dutch oven gives you plenty of room to stir and ensures even cooking for both the onions and the pasta.
Finish with Cheese Off the Heat: Once the pasta is tender and the sauce thickened, remove from heat before stirring in the cheese (if you skip the broiler step).

A bowl of rigatoni pasta topped with grated cheese, caramelized onions, fresh thyme, and toasted bread slices, with another bowl and cheese grater in the background on a light surface.

Looking for More Easy Pasta Recipes? I’ve Got You Covered!