French Onion Pasta combines caramelized onions and cavatappi with a creamy cheese sauce made with Swiss and white cheddar, then it’s topped with Gruyère and baked until hot and bubbly. It’s a rich and cheesy pasta bake with all the savory flavors of French onion soup.

This is the kind of pasta I make when I’m craving serious comfort food. The caramelized onions take a little time, but their sweet, savory flavor with all that melted cheese makes this one worth the extra step.

Why I Love French Onion Pasta:

Caramelized onions: They add rich, sweet and savory flavor.
Three cheeses: Swiss, white cheddar, and Gruyère make the sauce extra cheesy.
Comfort food: It’s basically French onion soup meets creamy baked mac and cheese.
Great pasta texture: Cavatappi holds onto all that creamy cheese sauce.

About the Ingredients ⭐

Butter: Used for caramelizing the onions and making the creamy cheese sauce.
Yellow Onions: Thinly sliced onions cook slowly until soft, golden, and caramelized, giving the pasta its French onion flavor.
Kosher Salt: Seasons the onions and helps draw out moisture as they cook.
Fresh Thyme: Adds an earthy herb flavor that pairs especially well with caramelized onions.
Red Pepper Flakes: Add just a little heat to balance the rich cheese sauce. You can reduce them if you prefer.
Cavatappi Pasta: The twists and ridges hold onto the creamy sauce. Cook it just until al dente since it will continue cooking in the oven.
All-Purpose Flour: Combines with the butter to help thicken the sauce.
Chicken Stock & Beef Bouillon: Give the sauce a deeper savory flavor reminiscent of French onion soup.
Dijon Mustard: Adds a little tang and helps balance the richness of the cream and cheese.
Heavy Cream: Creates the rich, creamy base for the cheese sauce.
Swiss Cheese: Melts into the sauce and adds a mild, slightly nutty flavor.
White Cheddar Cheese: Adds creaminess and a sharper cheese flavor.
Gruyère Cheese: Goes over the pasta before baking for that classic French onion-style cheesy topping.

Be sure to check out the full recipe and ingredient list below

How to Make French Onion Pasta

1. Caramelize the onions. Cook the sliced onions in butter until soft and golden.

2. Cook the pasta. Cook the cavatappi until al dente and drain.
3. Make the cheese sauce. Make the creamy sauce, then stir in the Swiss and cheddar until melted.

4. Assemble and bake. Combine everything, top with Gruyère, and bake until hot and bubbly.

Tips I Found Helpful 💙

Give the onions time: Cook them slowly until they’re soft and deeply golden for the best flavor.
Cook the pasta al dente: It will continue cooking in the oven, so don’t overcook it first.
Shred your own cheese: Freshly shredded cheese melts more smoothly into the sauce.
Add cheese over lower heat: This helps keep the sauce creamy instead of grainy.
Watch the pasta while baking: Bake just until hot and bubbly so the sauce stays creamy.

Frequently Asked Questions

Yes. Rigatoni, penne, rotini, or shells can be used instead of cavatappi. Choose a short pasta that holds onto the creamy sauce.

Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours. Bake when you’re ready to serve it, allowing a little extra time if it’s cold from the refrigerator.

You can, but cream and cheese sauces can change texture after freezing. For the best creamy texture, I prefer this pasta freshly made or refrigerated rather than frozen.

Store leftover French Onion Pasta in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or gently in the oven.

More Pasta Recipes I Love 💙

Yield: 6

French Onion Pasta

Name: French Onion Pasta
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 6 Tablespoons Butter, Divided; 3 Large Yellow Onions, Thinly Sliced; 1 Teaspoon Kosher Salt; 1 Teaspoon Fresh Thyme Leaves; 1 Teaspoon Red Pepper Flakes; 8 Ounces Cavatappi Pasta; 3 Tablespoons All-Purpose Flour; 1 Cup Chicken Stock; 1 Beef Bouillon Cube; 1 Tablespoon Dijon Mustard; 2 Cup Heavy Cream; 1 ½ Cups Shredded Swiss Cheese; 1 ½ Cups Shredded White Cheddar Cheese; 1 ½ Cups Shredded Gruyere Cheese; Fresh Thyme For Garnish

5.0 Stars (1 Review)

French Onion Pasta combines caramelized onions and pasta with a creamy three-cheese sauce, topped with Gruyère and baked until bubbly.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

6 Tablespoons Butter, Divided
3 Large Yellow Onions, Thinly Sliced
1 Teaspoon Kosher Salt
1 Teaspoon Fresh Thyme Leaves
1 Teaspoon Red Pepper Flakes
8 Ounces Cavatappi Pasta
3 Tablespoons All-Purpose Flour
1 Cup Chicken Stock
1 Beef Bouillon Cube
1 Tablespoon Dijon Mustard
2 Cup Heavy Cream
1 ½ Cups Shredded Swiss Cheese
1 ½ Cups Shredded White Cheddar Cheese
1 ½ Cups Shredded Gruyere Cheese
Fresh Thyme For Garnish

Instructions

In a dutch oven, melt 3 tablespoons of butter over medium heat. Add the sliced onions, salt, thyme and pepper flakes. Cook, stirring occasionally, until they are caramelized and golden brown, about 25-30 minutes. Remove the onions from the pot and set aside.
While the onions are caramelizing, cook the cavatappi pasta according to package instructions until al dente, drain and set aside.
Preheat your oven 350°F (175°C) and prepare a 9x13-inch baking dish with non-stick cooking spray.
In the dutch oven used to caramelize the onions, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes.
Slowly whisk in the chicken stock, making sure there are no lumps. Add the beef bouillon cube and dijon mustard, stirring to dissolve the bouillon cube.
Pour in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
Remove the dutch oven from the heat and stir in the swiss and cheddar cheese until they are fully melted and the sauce is smooth.
Add the cooked cavatappi pasta and caramelized onions to the cheese sauce, stirring gently to combine.
Transfer the mac and cheese to the prepared 9x13-inch baking dish, sprinkle on the 1 ½ cups gruyere cheese and bake for 25-30 minutes, or until the mac and cheese is bubbly and melted.
Let stand for 5 minutes, garnish with fresh thyme and serve. Enjoy!

Notes

Caramelize the onions slowly for the best flavor. Cook the pasta just until al dente, and shred the cheese from a block for a smoother sauce. Bake just until hot and bubbly.

French Onion Pasta