I adore anything with caramelized onions, and this French Onion Pasta is a new favorite. It’s rich, savory, and full of onion flavor—essentially French onion soup turned into a comforting pasta bake.
I originally saw the idea on Pinterest and made a few tweaks to intensify the onion flavor so it reads more like French onion soup in pasta form. The result is deeply caramelized onions, a creamy, savory sauce, and a bubbly cheese topping.
This recipe yields about 4 servings. If you want to cook a full 16 oz box of penne, double the sauce quantities and bake in a 9×13″ dish. Make this soon—you’ll love it.
French Onion Pasta
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Ingredients
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion, julienned
- ½ tsp kosher salt
- ½ tsp granulated sugar, optional
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 oz packet onion soup mix
- 2 cups chicken stock or beef stock
- 1 cup half & half
- ½ cup shredded mozzarella cheese
- 2 cups whole wheat penne pasta
Instructions
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Heat the olive oil in a large non-stick skillet or pot over medium-low. Add the julienned onion and cook slowly for 10 minutes. Season with kosher salt and, if using, the sugar. Continue to cook uncovered for about 20 more minutes (roughly 30 minutes total), stirring every 5–10 minutes so the onions caramelize evenly. If they dry out, add a tablespoon or two of water. If they begin to stick, add a bit more oil.
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When the onions are golden brown, add the minced garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and the onion soup mix, stirring to combine.
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Bring a pot of salted water to a boil for the pasta. Meanwhile, slowly whisk the stock into the onion mixture to avoid lumps from the flour. Keep the heat at medium and allow the sauce to come up to a simmer.
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Stir in the half & half and let the sauce simmer gently while the pasta cooks according to package directions (about 10–12 minutes). Avoid a full rolling boil—just a light simmer so the sauce remains creamy.
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Drain the pasta and add it to the sauce, tossing so the noodles are well coated. The sauce should be thick enough to coat a spoon. Transfer the coated pasta to a 7×11″ baking dish.
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Top with shredded mozzarella and place under the oven broiler until the cheese is browned and bubbly. Serve immediately and enjoy.
Notes
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