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French Onion Pasta

A comforting and flavorful pasta dish featuring deeply caramelized onions, rich beef broth, and creamy Gruyere cheese. Easy to make and perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large Yellow Onions thinly sliced
  • 4 tablespoons Butter
  • 1 teaspoon Sugar
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 0.5 cup Dry White Wine optional; substitute with chicken broth
  • 4 cups Beef Broth
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1 pound Pasta penne, rigatoni, or your favorite shape
  • 0.5 cup Gruyere Cheese grated (or Swiss cheese)
  • 2 tablespoons Fresh Parsley chopped, optional, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife

Method
 

Instructions
  1. Caramelize the onions: Melt butter in a large pot over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, 20-30 minutes, until deeply caramelized and golden brown. Lower heat if browning too quickly.
  2. Deglaze (optional): If using wine, add it to the pot and scrape up browned bits. Simmer until slightly reduced. Omit if skipping wine.
  3. Add broth and seasonings: Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
  4. Cook pasta: Add pasta to the pot. Cook according to package directions, stirring occasionally, until al dente. The pasta will absorb some of the liquid.
  5. Stir in cheese: Remove bay leaf. Stir in Gruyere cheese until melted and creamy.
  6. Serve: Serve immediately, garnished with fresh parsley (optional).

Notes

For a richer flavor, use a combination of beef and chicken broth. You can also add a splash of balsamic vinegar at the end for extra depth of flavor. Leftovers can be stored in the refrigerator for up to 3 days.