French Onion Pasta
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French Onion Pasta
 French onion soup flavors in a one-pot pasta. The onions cook slowly until deeply caramelized. Sweat and caramelize the onions Place a Dutch oven or large skillet over medium-high heat and add: 2 tablespoons olive oil 2 tablespoons unsalted butter Once the butter has melted completely, add: 2 large yellow onions, thinly sliced 1/4-inch thick 3/4 teaspoon kosher salt, plus more to taste Cook until the onions soften and release most of their liquid, stirring occasionally, about 10 minutes. Reduce the heat to medium. Sauté for another 15 to 25 minutes, or until the onions are deeply caramelized. Use a wooden spoon or spatula to stir frequently so the onions don’t burn. Add the aromatics and deglaze Add: 5 cloves garlic, chopped 1 tablespoon fresh thyme leaves Mix and cook until the garlic is fragrant, 2 to 3 minutes. Add: 3/4 cup dry white wine Use a wooden spoon to scrape and deglaze the bottom of the pot. Cook the pasta Add: 4 cups low-sodium beef broth 1 cup water 2 bay leaves Cover with a lid and bring the mixture to a boil. Add: 1 pound dried orecchiette pasta Simmer, uncovered, until al dente, about 10 minutes. Stir occasionally to make sure the pasta doesn’t stick to the pan. It should always stay mostly submerged in liquid. Stir in the heavy cream, Worcestershire, and cheese Remove the pot from the heat and stir in: 1/4 cup heavy cream 1 tablespoon Worcestershire sauce 1 cup grated Gruyère or Swiss cheese (about 3.2 ounces), plus more for serving Remove the bay leaves and season with salt and: Freshly ground pepper, to taste The sauce will thicken as it cools a bit. Top with more cheese before serving. |
Soupe à l'Oignon [Onion Soup] and Soupe à l'Oignon Gratinée [Onion Soup Gratinéed with Cheese] crumb: slow-browned onion + beef broth + Swiss cheese Mastering the Art of French Cooking includes “Soupe à l'Oignon [Onion Soup] and Soupe à l'Oignon Gratinée [Onion Soup Gratinéed with Cheese]”. Julia Child, Louisette Bertholle and Simone Beck wrote it (1961). This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods. Differences: The popular online pasta copies French onion soup. It uses slowly browned onions, white wine, beef broth and melted Gruyère or Swiss. The cook simmers the orecchiette right in the broth. The cook then finishes it with cream, Worcestershire and thyme. It eats like a creamy one-pot pasta, not a brothy soup under cheesy toast. |
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- Dish
- French Onion Pasta
- Match
- Reasonably similar, but will taste different
- Ancestor
- Soupe à l'Oignon [Onion Soup] and Soupe à l'Oignon Gratinée [Onion Soup Gratinéed with Cheese]
- Source
- Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961)
- Differences
The popular online pasta copies French onion soup. It uses slowly browned onions, white wine, beef broth and melted Gruyère or Swiss. The cook simmers the orecchiette right in the broth. The cook then finishes it with cream, Worcestershire and thyme. It eats like a creamy one-pot pasta, not a brothy soup under cheesy toast.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Simply Recipes · French Onion Pasta
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web writeups - Date
- Sep 2026
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961).
This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods.