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

Jump to Recipe· 4.6 from 35 reviews

If you love rich, comforting flavors like those in classic French onion soup, then you’re going to fall head over heels for my French Onion Pasta with Cheese Recipe. It’s this cozy, cheesy pasta dish that combines deeply caramelized onions with a luscious, savory sauce and melted Gruyere and Parmesan cheeses that’ll basically hug you from the inside out. Trust me, once you make this, it’ll become your go-to comfort food—perfect for chilly nights or when you need a little kitchen hug. Ready? Let’s get cooking!

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Why This Recipe Works

Deeply Caramelized Onions: Slow cooking the onions brings out their natural sweetness and layers of flavor that make the sauce truly special.
Savory, Creamy Sauce Base: Combining Worcestershire, soy sauce, and beef bouillon with evaporated milk creates a rich, balanced sauce that’s both hearty and comforting.
Melty Cheese Finish: Gruyere and Parmesan melt beautifully into the pasta, adding depth and that irresistible gooey texture.
One-Pot Wonder: Cooking the pasta right in the sauce means every bite is coated in flavor, and cleanup is a breeze.

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Ingredients & Why They Work

Each ingredient in this French Onion Pasta with Cheese Recipe plays a vital role in balancing flavors and textures. From the sweet caramelized onions to the bold seasonings and creamy cheeses, they come together perfectly—and I’ll share a few insider tips to help you choose and use each one.

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Yellow Onions: These are ideal for caramelizing because of their sweetness. I always slice mine thin—using a mandoline makes this step super easy and ensures even cooking.
Olive Oil & Unsalted Butter: Combining these fats helps the onions cook slowly without burning, bringing out that deep caramelized flavor.
Garlic: Adds a punch of savory depth without overpowering the dish.
Worcestershire Sauce & Soy Sauce: Adds umami complexity that gives the sauce a rich, savory backbone.
Evaporated Milk: Creates creaminess without heaviness—plus, it thickens nicely when whisked with cornstarch.
Beef Bouillon (or broth): Enhances that beefy, French onion soup vibe—feel free to swap for broth to suit your preference.
Orecchiette Pasta: Short pasta works best here, but feel free to experiment. I love orecchiette because its little cups catch the sauce just right.
Gruyere and Parmesan Cheese: Gruyere melts like a dream and adds nuttiness, while Parmesan delivers sharp, salty contrast.
Herbs (parsley, thyme, oregano, paprika): Fresh or dried, these elevate the sauce with herbal brightness and a hint of warmth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This French Onion Pasta with Cheese Recipe is super flexible, and I love making it my own depending on what’s in the fridge or my mood. You can easily tweak the heat, cheese combo, or even turn it vegetarian by swapping broth types and leaving out the beef bouillon.

Variation: When I want a little spicy kick, I add an extra pinch of red pepper flakes—it adds such a nice contrast to the creamy cheese.
Dietary swaps: For a vegan version, try using mushroom broth instead of beef, nutritional yeast in place of cheese, and a touch of soy or vegan butter for richness.
Different cheeses: Sometimes I like to switch out Gruyere for smoked mozzarella or fontina for a different flavor profile.
Herb swaps: If fresh thyme isn’t handy, dried works fine! Sometimes I add a little rosemary for extra aroma.

Step-by-Step: How I Make French Onion Pasta with Cheese Recipe

Step 1: Caramelize the onions to perfection

I start by melting butter into olive oil over medium heat in a large Dutch oven. Toss in your thinly sliced onions along with a bit of salt and pepper. Now, the key here is patience—you want to cook them slowly for about 30-35 minutes, stirring occasionally. You’ll see them turn a deep golden brown and smell that irresistible sweet onion aroma fill your kitchen. If the onions start sticking or browning too fast, just reduce the heat or add a little more butter or oil. This slow caramelization is the heart of the whole dish.

Step 2: Build the delicious sauce

Once your onions are beautifully caramelized, add the minced garlic, a pinch of red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook everything together for about 30 seconds to release those flavors. Next, pour in the water and half of your evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then stir that in too. Turn the heat up to high and bring everything to a boil. Mix in the beef bouillon and herbs—thyme, parsley, oregano, paprika, and a bit more pepper. This sauce is the perfect blend of savory and creamy.

Step 3: Simmer pasta in the sauce

When the sauce is boiling, add your pasta all at once, then lower the heat to medium-high to keep a steady simmer. Let it cook uncovered for about 20-25 minutes, stirring frequently to prevent sticking and making sure the pasta is submerged evenly in the liquid. This slow simmer lets the pasta absorb all that rich sauce flavor—it’s magic! If it looks like it’s drying out before the pasta’s done, just add a splash of water or broth. It’s worth the patience.

Step 4: Stir in the cheesy goodness

Remove the pot from heat and sprinkle in the shredded Gruyere cheese little by little, stirring gently until it melts smoothly into the pasta. Follow with Parmesan cheese to add that sharp, nutty edge. Taste and season with salt and pepper if needed. If you like it saucier, just add a bit more water or milk. Garnish with fresh parsley if you want that pop of color and fresh flavor.

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Pro Tips for Making French Onion Pasta with Cheese Recipe

Use a Large, Heavy Pot: A big Dutch oven lets onions spread out for even caramelization and gives enough room for pasta to cook comfortably in the sauce.
Low and Slow with Onions: Rushing the caramelization risks burnt onions and bitterness—patience tastes better, trust me!
Stir Often During Pasta Simmer: Pasta cooked directly in sauce can stick; frequent stirring breaks it up and prevents burning on the bottom.
Add Liquid as Needed: Don’t be afraid to add water or broth during simmering to keep the pasta covered and soak up flavor.

How to Serve French Onion Pasta with Cheese Recipe

Garnishes

I’m a sucker for fresh parsley as a garnish here—it adds a lovely brightness and a touch of color that’s just so inviting. Sometimes I toss a few extra shreds of Parmesan on top for an extra cheesy finish or even a small drizzle of good olive oil for richness.

Side Dishes

This pasta is pretty hearty, so I like to keep sides simple. A crisp green salad with a lemony vinaigrette or some roasted seasonal veggies work beautifully. A crusty baguette is perfect too, especially if you want to mop up every last bit of that luscious sauce.

Creative Ways to Present

For a special occasion, I’ve served this French Onion Pasta with Cheese Recipe in individual oven-safe ramekins topped with extra Gruyere and broiled until bubbly and golden on top—like a cozy French onion pasta gratin. It makes for an impressive presentation and feels extra indulgent!

Make Ahead and Storage

Storing Leftovers

Leftover pasta stores beautifully in an airtight container in the fridge for up to five days. Just let it cool to room temperature before sealing, to avoid soggy nasties. I usually reheat on the stovetop with a splash of water or milk to bring back the creamy texture.

Freezing

Because this dish is creamy and cheesy, freezing is a bit tricky but doable. I recommend freezing before adding the cheese—store the caramelized onion sauce and pasta mixture separately if possible. When ready, thaw overnight in the fridge, then warm on the stove and add the cheese fresh for best results.

Reheating

Reheat gently on low heat, preferably on the stovetop, stirring frequently and adding liquid as needed. Microwave works fine too—just cover and heat in short bursts, stirring in between to keep everything creamy and smooth.

FAQs

Can I use other types of pasta for this French Onion Pasta with Cheese Recipe?

Absolutely! While I love using orecchiette for its sauce-catching shape, you can easily use penne, rigatoni, fusilli, or even small shells. Just keep in mind that cooking times may vary slightly depending on the pasta shape and size.
Is there a way to make this recipe vegetarian?

Yes! Simply replace the beef bouillon with vegetable broth and omit Worcestershire sauce or use a vegetarian version. Using mushroom broth can also deepen the umami flavor, and be sure to check ingredients in soy sauce or Worcestershire for vegetarian-friendly options.
How do I know when the onions are caramelized enough?

They should be a rich, deep golden brown without any black spots. The onions will be soft, sweet, and taste almost jam-like. If they’re browning too fast or sticking on the pan, lower the heat and stir more often to prevent burning.
Can I prepare the onions ahead of time?

Definitely! You can slice and store the onions in the fridge for a day or two before cooking, or caramelize them ahead, then refrigerate. When you’re ready, bring the mixture up to a simmer before adding pasta and finishing the sauce.
What’s the secret to making the cheese melt perfectly?

Adding cheese off the heat helps it melt smoothly without separating. Stir in the Gruyere in batches first, then Parmesan, allowing each to melt fully before the next addition.

Final Thoughts

This French Onion Pasta with Cheese Recipe has truly become a favorite in my home because it’s simple yet so dreamy with its layers of caramelized sweetness, savory depth, and melty cheese. It’s the kind of dish that feels fancy but is easy enough to whip up on a weeknight—and that always feels like a win. I hope you give it a try and find as much joy in it as I do. When you do, come back and tell me how it turned out. Happy cooking, friend!