French Onion Pasta
This French Onion Pasta takes everything I love about French onion soup, deeply caramelized onions, savory broth, thyme, garlic, and melty cheese, and turns it into an easy one-pan pasta.
GLUTEN FREE LUNCH RECIPESGLUTEN FREE DINNER RECIPE
9/21/20267 min read
French Onion Pasta
This French Onion Pasta takes everything I love about French onion soup, deeply caramelized onions, savory broth, thyme, garlic, and melty cheese, and turns it into an easy one-pan pasta.
The key to this recipe is giving the onions enough time to properly caramelize. I don’t think there is a magic shortcut here. Give them about 20 minutes, let them develop those browned bits on the bottom of the pan, and use small splashes of broth to deglaze as needed. That’s where so much of the flavor comes from.
The gluten-free pasta cooks directly in the broth with the caramelized onions, so there’s no separate pot of pasta to deal with. As the pasta cooks, it releases starch that transforms the broth into a rich sauce. Finish everything with an entire block of freshly shredded Lisanatti Mozzarella Style Almond Cheese, and you have a creamy, cheesy, cozy pasta that’s perfect for fall.
Ingredient Breakdown
Yellow Onions
Five yellow onions might sound like a lot, but they’re the heart of this recipe. I slice mine into longer, thin strips rather than dicing them. As they caramelize, they cook down significantly and develop the deep, sweet-savory flavor that makes French onion anything so good.
Give them the full cooking time rather than trying to rush the process.
Dairy-Free Butter
I use dairy-free butter to caramelize the onions and give them richness as they cook. You can use regular butter if dairy isn’t an issue for you.
Garlic
Four cloves of garlic go in once the onions have finished caramelizing. Garlic only needs about a minute in the hot pan to become aromatic, so I add it toward the end rather than letting it cook throughout the entire caramelization process.
Thyme
Thyme gives the pasta that familiar French onion soup flavor. Add it with the garlic after the onions have caramelized so its flavor gets incorporated into the base before the broth goes in.
Chicken Broth
Beef broth may be more traditional for French onion soup, but I use chicken broth here and think it comes out great. You’ll use small amounts while caramelizing the onions to deglaze the pan, then add the remainder before cooking the pasta. The recipe uses approximately 2 cups total.
Gluten-Free Pasta
I use 10 ounces of Aldi’s gluten-free quinoa and brown rice pasta. I cook the pasta directly in the broth for about 10 minutes according to the package directions.
Cooking it directly in the sauce is important because the starch released by the pasta helps thicken the broth into a sauce.
Almond Milk Cheese
I use an 8-ounce block of Lisanatti Mozzarella Style Almond Cheese and shred it myself with a cheese grater. It melts into the hot pasta and broth to create the creamy, cheesy finish that brings everything together.
I prefer shredding it fresh from the block rather than using pre-shredded cheese. If dairy isn’t an issue, regular mozzarella or another mild, good-melting cheese can be used instead.
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Total Time: About 50 minutes
Equipment
Large, deep sauté pan
Ingredients
5 yellow onions, thinly sliced
2 tablespoons dairy-free butter
4 cloves garlic, minced
Thyme, to taste
Salt, to taste
Black pepper, to taste
2 cups chicken broth, divided
10 ounces gluten-free quinoa and brown rice pasta
I use Aldi’s gluten-free quinoa and brown rice pasta
8 ounces Shredded Dairy Free Mozzarella Style Cheese
(Of course, any cheese works great)
Instructions
Caramelize the Onions
Slice the yellow onions into long, thin strips.
Add the onions to a large, deep sauté pan with the dairy-free butter, salt, and black pepper.
Cook the onions for approximately 20 minutes, stirring occasionally as they soften and caramelize.
As browned bits begin developing on the bottom of the pan, add small splashes of chicken broth to deglaze, scraping those flavorful browned bits back into the onions.
Continue this process until the onions are deeply caramelized. Don’t add too much broth at once. You still want the onions sizzling and making contact with the bottom of the pan so they continue browning rather than simply simmering in liquid.
Add the Garlic & Broth
Once the onions are fully caramelized, add the minced garlic and thyme.
Sauté for approximately 1 minute, until the garlic becomes aromatic.
Pour in the remaining chicken broth, using approximately 2 cups total for the entire recipe, including the broth you’ve already used for deglazing.
Bring the broth to a boil.
Cook the Pasta
Add the dry gluten-free pasta directly to the pan.
Make sure the pasta is fully covered by the broth. Stir regularly and keep an eye on the liquid level as it cooks. Add a small amount of additional broth if necessary to keep the pasta sufficiently submerged while it cooks.
Cook according to your pasta’s package directions. The Aldi gluten-free quinoa and brown rice pasta I use takes approximately 10 minutes.
As the pasta cooks, it will absorb the broth while releasing starches that naturally thicken the remaining liquid into a sauce.
Add the Cheese
Once the pasta is cooked, reduce the heat and add the freshly shredded 8 ounces of Lisanatti Mozzarella Style Almond Cheese while everything is still hot.
Stir until the cheese has completely melted into the pasta and sauce.
Remove from the heat and allow the pasta to sit briefly. The sauce will continue to thicken as it cools.
Taste and adjust the salt, pepper, or thyme if necessary. Serve warm and enjoy!
Lauren’s Tips
Don’t Rush the Onions
I don’t think there’s a trick that gives you properly caramelized onions in five minutes. I give them about 20 minutes and let them actually brown. It’s worth it because they’re the main flavor of the entire dish.
Deglaze, Don’t Drown
When the onions start browning onto the bottom of the pan, that’s a good thing. Add just enough broth to loosen those browned bits and stir them back into the onions. If you pour in too much broth, the onions start simmering instead of caramelizing.
Let the Pasta Do the Work
Cooking the pasta directly in the broth isn’t just about making this easier. The pasta releases starch as it cooks, which is what helps turn that broth into a sauce.
Give the Finished Pasta a Minute
Don’t panic if the sauce looks slightly looser than you expected immediately after cooking. It continues to thicken as it sits and cools.
Notes
I prefer slicing the onions into long, thin strips rather than dicing them for this recipe.
Beef broth is more traditional for French onion soup, but I use chicken broth and really like the flavor here.
I use Aldi’s gluten-free quinoa and brown rice pasta, which takes approximately 10 minutes to cook. Follow the package directions if you’re using another pasta.
Different gluten-free pastas absorb liquid differently, so you may need a little additional broth while the pasta cooks.
Keep the pasta covered with enough liquid to cook properly, but avoid unnecessarily flooding the pan. The goal is for the pasta to absorb most of the broth while creating the sauce.
I use an 8-ounce block of Lisanatti Mozzarella Style Almond Cheese and shred it myself before adding it to the pasta.
Regular butter and cheese can be substituted if you don’t need the recipe to be dairy-free.
The sauce thickens noticeably as the pasta cools, so keep that in mind before adding extra liquid at the very end.
Leftovers may thicken considerably in the refrigerator. Add a small splash of broth when reheating if necessary.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Do I really need five onions?
Yes. The onions cook down significantly as they caramelize, and they’re the main flavor of French Onion Pasta. Five onions sounds like a lot before you start cooking, but the volume decreases considerably.
How do I know when the onions are caramelized?
They should be very soft, significantly reduced in volume, and a deep golden-brown color. You should also see browned bits developing on the bottom of the pan as they cook. Those browned bits can be loosened with small amounts of broth and stirred back into the onions.
Can I caramelize the onions faster?
I wouldn’t try to rush them. Increasing the heat too aggressively can burn the onions rather than developing the deep caramelized flavor you’re looking for. Give them the time they need.
Can I use beef broth instead of chicken broth?
Absolutely. Beef broth is actually more traditional for French onion soup. I personally use chicken broth for this pasta and think it comes out great.
Do I cook the pasta separately?
No. The pasta goes directly into the broth and caramelized onion mixture. That’s part of what makes the recipe so easy, and the starch from the pasta helps create the sauce.
What if my pasta absorbs all the broth before it’s cooked?
Add additional broth in small amounts as needed. Different pasta shapes and gluten-free flour blends absorb different amounts of liquid, so use the pasta’s texture as your guide.
What if the sauce looks too thin?
Give it a minute before changing anything. The pasta and sauce continue to thicken as they cool. If it’s still much thinner than you’d like after resting, you can return it to low heat briefly and allow a little more liquid to reduce.
What if the pasta becomes too thick?
Add a small splash of warm chicken broth and stir until the sauce loosens to the consistency you want.
Can I use a different gluten-free pasta?
Yes. Just remember that different gluten-free pastas can have very different cooking times and liquid absorption. Follow the package directions and adjust the broth as necessary.
Can I use regular pasta?
Yes. If gluten isn’t an issue, regular pasta can be used. You may need to adjust the cook time and possibly the amount of broth.
Why should I shred the cheese myself?
Freshly shredded cheese generally melts more smoothly into a sauce than many pre-shredded products. Since the cheese is what finishes the sauce here, shredding the block yourself gives you more control over the final texture.
Can I make French Onion Pasta ahead of time?
You can, but this is one I prefer freshly made because the pasta continues absorbing liquid as it sits. If you’re reheating leftovers, add a little chicken broth to loosen the sauce before serving.