Creamy French Onion Pasta Soup – Cozy, Rich & Comforting.

If you love the deep, caramelized flavors of classic French onion soup but crave the heartiness of a pasta dish, this Creamy French Onion Pasta Soup is your new favorite comfort food. Imagine silky pasta swirling in a broth that’s rich, savory, and full of caramelized onions, then finished with a touch of cream and a crown of melted cheese. It’s cozy, elegant, and surprisingly simple to make.

This recipe came about one winter evening when I wanted the warmth of French onion soup but needed something a little more filling than bread and broth. Pasta turned out to be the perfect addition — it soaks up the oniony broth while keeping a bit of bite, making each spoonful layered and satisfying.

Whether you’re looking for a comforting dinner on a chilly night or a unique dish to serve at your next dinner party, this soup has a way of impressing without requiring fancy techniques.

Ingredients

For the Soup Base

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon sugar (to help caramelize the onions)
3 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup dry white wine (optional, or use extra broth)
4 cups beef broth (or vegetable broth for vegetarian option)
2 cups water
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 bay leaf

For the Pasta & Creamy Finish

8 oz short pasta (such as cavatappi, rotini, or shells)
½ cup heavy cream
1 cup shredded Gruyère cheese (or Swiss, for a milder flavor)
Extra cheese for topping (optional, for broiling)
Fresh parsley or thyme, for garnish

Instructions

Step 1: Caramelize the Onions

In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-low heat. Add the sliced onions, salt, pepper, and sugar.

Cook slowly, stirring occasionally, for 30–40 minutes, until the onions are deeply golden brown and caramelized. Don’t rush this step — this is where the soup gets its signature flavor.

Tip: If the onions start sticking or browning too quickly, reduce the heat and add a splash of water to deglaze the pot.

Step 2: Build the Flavor Base

Add the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir for another 1 minute to cook off the raw taste.

Slowly pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until reduced by half.

Step 3: Add the Broth & Herbs

Pour in the beef broth and water, then add thyme and the bay leaf. Stir well and bring the mixture to a simmer.

Reduce the heat to low and let it cook gently for 10–15 minutes, allowing the flavors to meld.

Step 4: Cook the Pasta

Add the uncooked pasta directly to the soup. Increase the heat slightly and simmer until the pasta is al dente, usually 8–10 minutes, depending on the shape.

Stir occasionally to prevent sticking, and keep an eye on the liquid level — the pasta will absorb some of the broth. If needed, add a bit more water or broth as it cooks.

Step 5: Add the Cream and Cheese

Once the pasta is tender, lower the heat to low. Stir in the heavy cream and shredded Gruyère cheese.

Continue stirring until the cheese melts smoothly into the broth, creating a creamy, silky texture. Taste and adjust seasoning with more salt and pepper if needed.

Optional: For a classic French onion finish, ladle the soup into oven-safe bowls, top with extra cheese, and broil for 2–3 minutes until bubbly and golden.

Step 6: Serve Warm

Remove the bay leaf and sprinkle each bowl with a little fresh parsley or thyme. Serve the soup hot, with crusty bread on the side for dunking.

Flavor & Texture Notes

This Creamy French Onion Pasta Soup is layered with cozy, rich flavors:

Onions: Deeply caramelized, sweet-savory, and full of umami.
Broth: Beefy and aromatic, infused with thyme and garlic.
Pasta: Tender but toothsome, soaking up all that flavorful broth.
Cream & Cheese: Add richness and silkiness without overpowering the onions.
Optional Broiled Top: Brings that signature French onion soup finish — gooey, golden cheese that stretches with every spoonful.

The overall texture is comforting and slightly creamy but still soup-like — it’s the best of both pasta and soup worlds.

Tips & Variations

Take Your Time with the Onions: This is the heart of the dish. Low and slow caramelization brings out sweetness and depth you can’t rush.
Wine Adds Depth: The white wine helps deglaze and adds subtle acidity. If you skip it, just use a splash more broth.
Pasta Shapes: Short, curly shapes like cavatappi work best — they hold the creamy broth beautifully.
Make It Vegetarian: Use vegetable broth and skip the cheese topping or use a vegetarian cheese substitute.
Add Protein: Shredded rotisserie chicken or sautéed mushrooms make great additions if you want to bulk it up further.
For Extra Creaminess: Add an extra splash of cream at the end or stir in a bit more cheese.

Storage & Make-Ahead

Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta will continue to absorb liquid, so add a splash of broth or water when reheating to loosen the soup.
Freezer: Because of the cream and pasta, this soup doesn’t freeze perfectly. If you want to freeze, make the soup base without pasta and cream, then freeze. Add pasta and cream when reheating.
Make-Ahead Tip: Caramelize the onions a day ahead and store them in the fridge. This speeds up the cooking process significantly.

Serving Suggestions

This soup is rich enough to be a main course, but it also pairs beautifully with:

Crusty Bread: Perfect for dipping into the broth and scooping up cheese.
Green Salad: A fresh, crisp salad balances the richness of the soup.
Roasted Vegetables: Brussels sprouts, carrots, or asparagus make great sides.
Garlic Bread or Cheese Toasts: Ideal for broiling on top of the soup for that classic French onion touch.

FAQ

Can I use a different cheese?

Yes! Gruyère is traditional, but Swiss, Fontina, or even mozzarella can work. For extra sharpness, try a mix of Gruyère and Parmesan.

Can I use caramelized onions from a jar?

You can, but freshly caramelized onions give the soup a depth of flavor that pre-made versions can’t match. If you use jarred onions, warm them through with the garlic and flour to build flavor.

How do I keep the pasta from absorbing too much broth?

If you plan to store the soup for several days, cook and store the pasta separately. Add it to individual portions when reheating.

Is this soup very heavy?

It’s rich and cozy but not overly heavy — the cream adds silkiness, not thickness. You can reduce the cream slightly if you prefer a lighter broth.

Can I make it gluten-free?

Yes. Use gluten-free pasta and swap the flour for a gluten-free all-purpose blend to thicken the broth.

Conclusion

This Creamy French Onion Pasta Soup takes everything you love about French onion soup — the caramelized onions, the rich broth, the melted cheese — and transforms it into a hearty, creamy, utterly comforting bowl of pasta soup.

It’s the kind of dish that makes your kitchen smell incredible and warms you from the inside out. Perfect for chilly evenings, cozy weekends, or when you simply want a bowl of something deeply satisfying.

Serve it with crusty bread, top it with bubbling cheese, and get ready to go back for seconds.