French Onion Pasta

This French onion pasta is rich, cozy, and packed with caramelized onions, ground beef, and a creamy Gruyère sauce. Finished with crispy fried onions and baked until bubbly, it’s the ultimate comfort food casserole that feels fancy but is totally doable on a weeknight.

Easy French Onion Pasta Recipe

• Simple pantry ingredients and a straightforward method make this recipe very approachable, even though it tastes restaurant-worthy.
• Rich, creamy, cheesy, and deeply savory thanks to caramelized onions, Gruyère, and onion soup mix.

Ingredients for French Onion Pasta

• Rotini Pasta: The twists hold onto the creamy sauce beautifully. Penne or cavatappi work well, too.
• Ground Beef: Adds hearty, savory flavor. Use 85/15 or 80/20 for the best flavor.
• Onion Soup Mix: Brings classic French onion flavor in just seconds. I actually prefer the Simply Organic brand over the Lipton brand, but any will do!
• Yellow Onions: The backbone of French onion flavor. Sweet onions (like Vidalia onions) work great, too.
• Garlic: Adds depth and balances the sweetness of the onions. Use freshly minced for the best flavor.
• Dried Thyme: A classic French onion herb that adds warmth. Dried oregano or Italian seasoning can be used instead.
• Dry Red Wine: Deglazes the pan and adds complexity. Beef broth can be used instead if you prefer to cook without wine.
• Flour: Thickens the sauce so it clings to the pasta. All-purpose flour works best for this recipe.
• Worcestershire Sauce: Adds umami and depth. Soy sauce can work in a pinch.
• Beef Broth: Reinforces the savory base of the sauce. Chicken broth works too.
• Half and Half: Creates a rich but not overly heavy sauce. I find heavy cream to be too heavy for this recipe, but you could use equal parts cream and milk to replace the half and half.
• Gruyère Cheese: Melts smoothly and gives that signature French onion flavor. Swiss cheese is a good substitute.
• Crispy Fried Onions: Add crunch and classic casserole vibes. They are totally optional, but also really delicious and a nice crunchy contrast to the creamy pasta.

How to Make French Onion Pasta

Cook ground beef in a large sauté pan with salt and pepper until browned. Stir in one packet of onion soup mix and set beef aside.

In the same pan, melt butter with olive oil, add onions and salt, and cook slowly until deeply caramelized.

Add garlic and thyme, deglaze with wine, and sprinkle in flour and cook.

Then whisk in Worcestershire sauce, broth, half and half, and remaining onion soup mix.

Stir in half the Gruyère until melted.

Fold in pasta and beef.

Top with the remaining cheese.

Cover and bake until bubbly, then top with crispy fried onions and bake for another 5 minutes.

Garnish with fresh parsley and serve warm. Enjoy!

Caramelizing the Onions

• Don’t rush the onions. Deep caramelization is key to flavor!
• Pro-tip: You can cook the onions a day or two ahead of time and store them in the fridge until you’re ready to assemble the recipe. They won’t have quite as much flavor as if you’d cooked them in the beef drippings, but they will still be delicious, and it will cut your prep/cook time down considerably on the day you actually make the pasta!
• You can take the caramelized onions as far as you’d like. I find the sweet spot to be around 35-40 minutes, but you could caramelize them as little as 20-25 minutes, and they will still be delicious! Or even cook them for 55-60 minutes to get them SUPER caramelized.

Things to Know

• Salt your pasta water. Add a couple tablespoons of Kosher salt to your pot of boiling water just before adding the pasta. This is your first chance to season the pasta, and it surprisingly makes a big difference in the final flavor of the dish.
• Cook the pasta just until al dente so that it doesn’t get mushy once it’s combined with the sauce and baked.
• Salt in layers to avoid a bland final dish. Anytime you’re introducing new ingredients to the sauce, add a pinch or two of salt. This ensures each layer of the dish is properly seasoned.
• Use freshly shredded cheese for the smoothest melt and the very best flavor.

Make-Ahead Instructions

• Assemble the pasta completely, cover tightly, and refrigerate for up to 24 hours.
• Take the casserole out of the fridge and let it sit on the counter for 30-45 minutes before baking.
• Bake as directed, planning to add an extra 5–10 minutes to account for the colder temperature.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating French Onion Pasta

• Reheat pasta in a baking dish covered with foil, in a 350-degree oven for 10-15 minutes or until warmed through.
• You can also reheat in the air fryer at 350-400 degrees, covered with foil, until warmed through.
• Add fresh crispy fried onions during the last 5 minutes of baking.
• You can reheat the pasta in the microwave as well, but the texture might be a little softer.

Serving Suggestions

• crispy garlic bread
• sliced garlic cheese bread
• simple house salad
• kale Caesar pasta salad
• olive garlic cheese bread

Try these easy pasta recipes next!