French onion pasta bowls combine the rich and hearty flavors of classic French onion soup with the comforting texture of pasta. Originating from the iconic French bistro soup, this dish incorporates caramelized onions, beef broth, and melty Gruyère cheese, creating a delightful fusion that’s perfect for chilly Midwest evenings. It’s a wonderful, warming choice that brings a bit of French culinary tradition to your table.
This comforting bowl pairs beautifully with a fresh green salad dressed in a light vinaigrette, which helps to balance the richness of the pasta. A nice, crispy baguette is also a great addition, perfect for soaking up any delicious leftover broth. For a more complete meal, consider serving it alongside a simple roasted chicken or a plate of steamed green beans.

French Onion Pasta Bowls
Servings: 4 servings

Ingredients
3 large onions, thinly sliced
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1 cup dry white wine
4 cups beef broth
1 tablespoon fresh thyme leaves
1 bay leaf
12 ounces pasta (fusilli or campanelle work well)
1 cup grated Gruyère cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
1. In a large pot, melt the butter over medium heat. Add the sliced onions, sugar, and salt, stirring to coat the onions in butter.
2. Cook the onions, stirring occasionally, for about 30 minutes, until they are deeply caramelized and golden brown.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine is mostly evaporated, about 5 minutes.
5. Add the beef broth, thyme, and bay leaf, then bring the mixture to a simmer. Cook for another 10 minutes to allow the flavors to meld.
6. While the broth is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Remove the bay leaf from the broth, then stir in the cooked pasta. Season with salt and pepper to taste.

8. Ladle the pasta and broth into bowls, then top with grated Gruyère cheese. Broil briefly, if desired, to melt and lightly brown the cheese.
9. Garnish with chopped fresh parsley before serving.
Variations & Tips