French Onion Soup Pasta

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Serves: 4-6

Prep Time: 10-15 minutes

Cook Time: 30 minutes


4 tablespoons butter

3 medium yellow onions, thinly sliced

2 bay leaves

8 garlic cloves, minced

2/3 cup dry red wine

2 sprigs fresh thyme

2 teaspoons crushed red pepper flakes

3 cups vegetable or beef broth

1 pound orecchiette pasta

1 baguette, cut into 12 pieces

1 tablespoon olive oil

1 tablespoon garlic powder

1/2 cup whole milk

1/2 cup Gruyere cheese, shredded

1 cup mozzarella cheese, shredded


01Melt the butter in large pot on medium to high heat. Once melted, add in the onions & bay leaves. Let the onions cook for about 6-8 minutes, stir occasionally.
02About half-way into the onions cooking, add in your garlic.
03Begin adding in your wine to deglaze the pan. Continue to add a little bit at a time until it's fully absorbed in the onion mixture.
04Once all the wine is added in and the onions have caramelized, add in the thyme, crushed red pepper flakes, and salt and black pepper to taste. Mix well and let it cook for another minute.
05Add in your broth, followed by the orecchiette pasta. As the pasta is cooking, if you think it needs more liquid to get to al dente, add a little bit of water at a time.
06As the pasta is cooking, add olive oil and garlic powder atop the sliced baguette and toast it for a few minutes. Set aside when it's done.
07Once the pasta is al dente, stir in the whole milk, and mix in the Gruyere cheese.
08Layer the baguettes on top of the pasta and coat it with the mozzarella cheese. Cover your pot with its lid until the mozzarella cheese has fully melted.
09Serve while hot and garnish with crushed red pepper flakes if desired.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.