Baked French Onion Pasta

Next to “open bar,” I think the two most magical words in the English language are “caramelized onions.” When a recipe involves caramelized onions, you just KNOW it’s going to be good. This baked French onion pasta has French onion soup vibes, with sweet, jammy caramelized onions and lots of cheese, plus the added bonus of pasta and a creamy sauce. (French onion lovers, you will also flip for this French Onion Chicken!)

The key to this recipe is caramelizing the onions for real. Over the years, I’ve noticed that a lot of recipes that call for caramelizing onions will have you cook them over higher heat for just a few minutes—friends, those are sautéed onions, not caramelized. Caramelizing is low, slow, and requires a little bit of patience, but the end results are absolutely worth it.

Ingredients for French Onion Pasta

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Pasta – Use a small shape like gemelli pasta or rotini pasta. However, you an substitute with your favorite pasta variety as they’ll all work well.
• Sweet onions – Like yellow onion, Walla Walla onion, Vidalia onion, or Maui onion. I don’t recommend using red onions as they’ll bleed and could turn your pasta a weird color.
• Butter and olive oil – I use salted butter for this recipe combined with extra virgin olive oil. You can substitute with unsalted butter but check for seasoning at the end and add a pinch of salt to taste.
• Garlic – Mince this finely or push it through a garlic press.
• Kosher salt and ground black pepper – Freshly ground black pepper is best! 
• Granulated sugar – Just a little bit will enhance the flavor of the onions and assist with the caramelization process. You can substitute with equal parts of honey in place of the sugar for a more earthy flavor.
• Fresh thyme – You can substitute dried thyme if you’d like or add a bit of Herbs de Provence.
• Dry red wine – Merlot, Pinot Noir, or Cabernet Sauvignon are all good options. If you prefer to cook without alcohol, you can substitute with apple juice or just use extra beef stock.
• Beef stock – Use a good quality stock or homemade beef stock. To make this dish vegetarian, swap in mushroom stock, vegetable stock or vegetable broth.
• Heavy cream – For a rich, creamy sauce heavy cream is my go-to. If you like a lighter sauce, you can swap in half and half.
• Parmigiano Reggiano – Freshly grated parmesan is a must! It melts much more smoothly into a sauce than store-bought grated or shredded Parmesan. For a sharper flavor, you can substitute with pecorino Romano.

How to Make Baked French Onion Pasta

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Soften the onions. Add the olive oil and butter to a large pan over medium-high heat. Once the butter melts, add the onion and cook just until it softens. 
2. Caramelize. Stir in the garlic, salt, pepper and sugar. Reduce the heat to medium-low and cook for 30 to 40 minutes, or until the onions are jammy and deeply browned.
3. Simmer. Add the thyme and deglaze the pan with the wine. Add the pasta and beef stock and simmer until most of the liquid is absorbed, stirring frequently. 
4. Finish. Stir in the cream and cheese, then bake for 5-10 minutes until the cheese is melted and golden. Garnish with additional thyme and cheese before serving.

Tips for Making French Onion Pasta

• Use an oven-safe skillet. A deep cast iron skillet, Dutch oven, or similar makes this recipe easy because you can go from stovetop directly to the oven. If you don’t have an oven-safe pan, you’ll need to transfer the pasta to a baking dish before putting it in the oven.
• Be patient with the onions. Take your time caramelizing the onions. This step is crucial for achieving the signature taste of French onion recipes. Don’t rush it—the process can take up to 40 minutes, and sometimes even longer depending on how thick you cut the onion and your stove.
• Add more liquid if needed. If the pasta isn’t tender yet, but the broth is all absorbed, you can add water to the pot. Don’t add more broth, or the dish will end up too salty.

Variations and Substitutions

Want to switch things up? Here are some ways to put your own spin on this recipe.

• Add chicken. Stir in cooked, shredded chicken just before baking to add some more protein to your dinner.
• Give it a crunchy topping. If you’d like, you can sprinkle coarse breadcrumbs or panko stirred with melted butter on top of the pasta before baking to add a crispy-crunchy layer. 
• Make it extra cheesy. Sprinkle gruyere, Swiss cheese, or another shredded cheese you like over the top of the pasta before baking.

How to Store and Reheat Leftovers

Transfer leftover baked French onion pasta to an airtight container and store it in the refrigerator for up to 3-4 days. I don’t recommend freezing it since heavy cream has a tendency to separate when frozen, thawed, and reheated. 

To reheat this recipe, place it in an oven-safe dish, cover it with foil, and bake at 350ºF until warmed through. Smaller portions can be reheated in the microwave.

What to Serve With French Onion Pasta

• Beet Salad with Citrus Vinaigrette
• Homemade Garlic Bread
• Easy Brioche Rolls
• Our Best House Salad
• Balsamic Brussels Sprouts
• Crunchy Kale Salad with Apples
• Steamed Asparagus with Lemon

More Easy Pasta Recipes

• Pasta Carbonara
• Tuscan Chicken Pasta
• Lousiana Chicken Pasta
• Buffalo Chicken Pasta
• Boursin Cheese Pasta
• Lemon Artichoke Pasta