This creamy and rich take on French onion soup was originally created by Carol Bee Cooks. Here, pasta simmers with flavorful vegetable broth, caramelized onions, and thyme until al dente. A splash of cream and a grating of cheese makes this ultra comforting.
This French onion pasta is a great option for a weeknight dinner with minimal cleanup! It requires just one pot and mostly pantry ingredients. I’ve adapted this viral recipe to be meatless, using a bit of miso paste to amp up the umami notes.
Though “true” caramelized onions can take hours, you’ll still be able to build plenty of flavor in 15 – 25 minutes for a quick meal.
Ingredient Notes
- Sherry Vinegar: The acidity from the sherry helps cut the richness of the onions and cream. The original recipe calls for sherry wine, but it’s relatively uncommon that I have it on hand, and it’s such a small amount, so I use vinegar instead.
- Worcestershire sauce: Worcestershire is not traditionally vegetarian, so you can also use soy sauce if you wish.
For a full list of ingredients and their quantities, please refer to the recipe card.
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French Onion Pasta
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, peeled and thinly sliced
- Salt and black pepper
- 5 sprigs fresh thyme
- 1 ½ teaspoons sherry vinegar
- ½ cup dry white wine
- 8 ounces dried pasta, like spaghetti or rigatoni
- 3 cups vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon white miso paste
- ¼ cup finely grated parmigiano-reggiano cheese, plus more for serving
- ¼ cup heavy cream
Instructions
- In a wide dutch oven or heavy-bottomed pan, melt 2 tablespoons unsalted butter over medium heat. Add 1 large onion (sliced) and a big pinch of salt and pepper, and stir to combine. Cover for 5 minutes.
- Remove the lid, and lower the heat to medium-low. Add 5 sprigs fresh thyme, and saute onions for 18 – 25 minutes or until nicely golden brown. If needed, lower the heat to low to prevent the onions from browning too quickly.
- Add 1 ½ teaspoons sherry vinegar and ½ cup dry white wine, and deglaze the pot. Use a wooden spoon to scrape up any bits stuck to the bottom. Bring to a boil, and simmer the wine until reduced by half, about 2 – 3 minutes. Season again with salt and pepper as needed.
- Add 8 ounces dried pasta, and pour 3 cups vegetable broth and 1 teaspoon Worcestershire sauce over the pasta until fully submerged. Bring to a boil, gently pressing the pasta into the liquid as it softens. Cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced to a sauce, about 12 – 15 minutes.
- Remove from the heat, then stir in 1 tablespoon white miso paste, ¼ cup finely grated parmigiano-reggiano cheese, and ¼ cup heavy cream until combined. Discard the sprigs of thyme. Season once more with salt and a generous grating of black pepper.
- Divide pasta amongst serving bowls and top with more grated cheese. Serve warm and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
