French Onion Pasta

overhead photo of French onion pasta in a grey bowl with a gold spoon on the right.

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French onion pasta has all the warm flavors of the classic soup combined into a creamy savory pasta dish! I use red onions for a deep caramelized color and rich onion flavor. After the onions have caramelized, the rest of the sauce easily comes together in about 15 minutes.


For the onions
2 medium red onions, sliced into pieces about 1/2″ – 1″ long (see photo in post)
1/2 teaspoon sugar
2 tablespoons butter

For the pasta
3 cups dry mezzi rigatoni
2 tablespoons butter
2 tablespoons all purpose flour
2 garlic cloves, grated
1 teaspoon fresh thyme leaves
1 cup beef broth
6 tablespoons sherry wine
2 cups light cream
1 and 1/2 cups shredded Gruyere
1/2 teaspoon black pepper
1/4 teaspoon salt


1. Dice the onions into pieces about 1/2″ to 1″ long. See post above for example photo. Melt the 2 tablespoons of butter in a Dutch oven. Add the onions and stir to coat them in the melted butter. Cook on medium low for 25 minutes, stirring occasionally. Raise the heat to medium, sprinkle the sugar over the onions and cook for an additional 10 minutes. At this point you want to keep an eye on them and stir them regularly so they are getting a deep caramelized color but not burnt. Once done, spoon out out of the Dutch oven into a bowl and set aside.

2. While the onions are caramelizing, boil the pasta.

3. After the onions are removed from the Dutch oven, add the 2 tablespoons of butter and melt. Add the grated garlic and thyme leaves and cook for 1 minute. Add the flour and stir to create the roux. Next, pour in the Sherry, cream, beef broth, salt and pepper. Raise heat to bring to a bubbly simmer, then cook on medium low for 5-7 minutes for the sauce to thicken.

4. Add the Gruyere cheese and stir to melt into the sauce.

5. Turn off heat. Add the cooked pasta and caramelized onions and stir to combine everything together.

Serve immediately, garnish with additional Gruyere.