French Onion Pasta

Here’s What You Will Need

French onion soup has been a bistro staple for centuries — slow-cooked onions simmered in broth, finished with cheese and bread. This pasta twist takes those same classic flavors and folds them into a quick, creamy sauce. Let’s take a look at the key ingredients:

• Large yellow onions – The heart of the dish. Slice them thinly and cook with olive oil, unsalted butter, salt, black pepper, Worcestershire sauce and a little brown sugar until golden and jammy.
• Garlic cloves – Add depth and savory flavor to balance the sweetness of the onions.
• Chicken – diced chicken breasts or thighs create a heartier dish but you can leave them out for a vegetarian version if you like.
• Mushrooms – sliced crimini mushrooms marry so well with the caramelized onions!
• Dry white wine – you can skip or replace with broth if you are avoiding alcohol.
• Beef broth or stock – The base of the sauce; gives that traditional soup-like depth. Choose low sodium option as the flavor will become more concentrated as it cooks down.  Use chicken broth for a lighter version or vegetable broth if you are making a vegetarian version.
• Dried pasta – Choose smaller shapes like rigatoni, penne, or gemelli that can cook in with the sauce.
• Cheese: Grated Parmesan and Gruyère for a melty nod to the soup topping.

Caramelize the onions – stovetop method

1. Add butter to the pan and melt. Add all the sliced onions, thyme, Worcestershire sauce, salt, pepper and  sugar and cook over relatively high heat, stirring often, until they start to brown.
2. Cook, stirring often, for 30-40 minutes or until the onions are soft and caramelized.

Caramelize the onions – air fryer or oven

1. Oven method: Toss the sliced onions and whole unpeeled garlic cloves with the olive oil, butter, sugar, Worcestershire sauce, thyme, salt and pepper. Spread into a parchment-lined rimmed baking sheet, drizzle with a little water and bake in the oven at 400°F (200°C) for 35-45 minutes, stirring every 10 minutes.
2. Air Fryer Method: Place the sliced onions and garlic cloves directly in the air fryer basket (removing the rack). Toss with the olive oil, butter, sugar, Worcestershire sauce, salt and pepper. Cook at 350°F (180°C) for 20-25 minutes, or until the onions are a deep golden brown color, shaking the basket or stirring every five minutes. 
3. Both methods: Remove the garlic and squeeze the flesh out. Mash it with a fork and stir back into the onions.

Cook the chicken and mushrooms

1. Season the diced chicken with salt, pepper, garlic granules and sprinkle with cornstarch. Rest for five minutes.
2. Heat oil and butter in a large skillet and sear the chicken over medium-high heat for 5 minutes until golden and partially cooked.
3. Add the sliced mushrooms and cook for 5 minutes. Pour the wine into the pan and simmer until reduced.

Add the pasta

1. Add the caramelized onions in, add the broth and bring to a simmer. Stir in the uncooked pasta and simmer for 10-14 minutes, stirring once in a while to prevent it from sticking. Cook until the pasta is al dente and most of the liquid has been absorbed.
2. Add a splash of heavy cream (optional) and stir in grated Parmesan and gruyere cheese and serve topped with fresh thyme and the cheesy bread on the side.