French Onion Pasta Bowl Soup Recipe

When you think of French onion soup, the image of caramelized onions, savory broth, and melted cheese over crusty bread often comes to mind. It’s a dish that’s loved by many, thanks to its rich flavors and comforting nature. But what happens when you take this classic recipe and give it a twist by adding pasta? You get French Onion Pasta Bowl Soup—a dish that’s just as flavorful and even more filling.

This recipe merges the sweetness of caramelized onions, the depth of a savory broth, and the satisfying texture of pasta. It’s topped with melted cheese, just like the traditional French onion soup, but with a unique, comforting twist. Whether you’re serving it as a meal on its own or as a first course at a dinner party, this soup is guaranteed to impress.

Instructions

Step 1: Caramelizing the Onions

The key to a rich and flavorful French onion soup (and pasta bowl soup) is perfect caramelized onions. This process can take some time, but it’s worth it for the depth of flavor they’ll add to your soup. Here’s how to caramelize them properly:

1. Prepare the onions. Start by slicing the onions thinly, ensuring they are all about the same thickness for even cooking.

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2. Cook the onions. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them evenly. Sprinkle in the salt and sugar to help with the caramelization process.

3. Caramelize. Cook the onions over medium-low heat, stirring occasionally. The process can take about 30-40 minutes, but be patient. You want the onions to soften and turn golden brown, not burn. If the onions start to stick to the bottom of the pot, you can add a splash of water or broth to loosen them.

4. Add garlic. Once the onions are beautifully caramelized and deeply golden, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 2: Building the Soup Base

Once the onions are caramelized, it’s time to build the broth and flavor the soup.

1. Deglaze the pot. Add the white wine (if using) to the pot and stir, scraping up any flavorful brown bits from the bottom of the pot. This adds extra depth to the soup’s flavor.

2. Add the broth and water. Pour in the beef broth, chicken broth, and water. Stir well to combine. The mix of beef and chicken broth creates a balanced, savory base for the soup.

3. Add seasonings. Stir in the Worcestershire sauce, balsamic vinegar, bay leaves, thyme, oregano, and red pepper flakes (if using). Bring the soup to a gentle simmer.

4. Simmer. Allow the soup to simmer for 30-40 minutes, letting the flavors meld together. Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.

Step 3: Cooking the Pasta

While the soup simmers, it’s time to cook the pasta. You want the pasta to absorb some of the delicious broth but still hold its shape when you serve the soup.

1. Cook the pasta. In a separate pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta, reserving a small amount of pasta water in case you need to adjust the consistency of the soup later.

2. Add the pasta to the soup. Once the pasta is cooked and drained, add it to the soup, stirring to combine. Let the pasta soak in the soup for a few minutes before serving.

Step 4: Assembling the Soup

Now that the soup and pasta are ready, it’s time to assemble the final dish and prepare it for the finishing touches.

1. Preheat your broiler. Turn on the broiler to high and let it preheat for a few minutes while you prepare the bowls.

2. Ladle the soup into bowls. Spoon the pasta and soup base into individual oven-safe bowls. Be sure to include a generous amount of caramelized onions and broth in each serving.

3. Top with cheese. Pile a generous amount of shredded Gruyère and Parmesan cheese on top of each bowl. You want enough cheese to create a gooey, golden crust when it melts.

4. Broil the soup. Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbling and golden brown. Watch carefully to avoid burning the cheese.

Step 5: Garnishing and Serving

Once the cheese is melted and golden, your French Onion Pasta Bowl Soup is ready to be served.

1. Garnish. Sprinkle the soup with fresh thyme and a crack of black pepper for a burst of freshness and added flavor.

2. Serve. Serve the soup immediately while the cheese is still bubbling and the broth is hot. Enjoy with some crusty bread or a simple green salad on the side.

Tips for the Perfect French Onion Pasta Bowl Soup

• Caramelization is key. Be patient when caramelizing the onions. Low and slow is the best method to achieve deep, sweet, and savory caramelized onions.
• Use a mix of broths. Combining beef and chicken broth creates a more balanced, rich flavor. If you prefer a lighter version, you can substitute vegetable broth, though the flavor will be different.
• Choose the right pasta. Small pasta shapes like shells, elbows, or orecchiette work best in this soup because they can hold some of the broth and add texture.
• Make it ahead. This soup can be made a day ahead and stored in the fridge. The flavors actually deepen as it sits. When reheating, add a little extra broth to prevent it from becoming too thick.
• Customize the cheese. While Gruyère and Parmesan are traditional choices, you can use other cheeses like Swiss, fontina, or even cheddar for a different flavor.
• Adjust the acidity. If you prefer a more acidic flavor, add an extra splash of balsamic vinegar or a squeeze of lemon juice right before serving.

Serving Suggestions

French Onion Pasta Bowl Soup is hearty and filling, but if you want to complete the meal, consider these delicious side options:

1. Garlic Bread: A slice of warm, crispy garlic bread is perfect for dipping into the soup and soaking up the delicious broth.
2. Simple Salad: A fresh green salad with a light vinaigrette will balance out the richness of the soup.
3. Roasted Vegetables: Roasted carrots, zucchini, or even Brussels sprouts can add a healthy, flavorful touch to your meal.
4. Wine Pairing: Pair your soup with a crisp white wine like Sauvignon Blanc or Chardonnay, or a light red wine such as Pinot Noir for a more robust option.

Conclusion

The French Onion Pasta Bowl Soup is a perfect combination of classic French onion soup flavors and the heartiness of pasta. With caramelized onions, rich broth, savory cheese, and tender pasta, it’s a comforting and satisfying meal that’s perfect for cold nights or whenever you’re craving something warm and indulgent.

Yield: 6

French Onion Pasta Bowl Soup Recipe

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When you think of French onion soup, the image of caramelized onions, savory broth, and melted cheese over crusty bread often comes to mind. It's a dish that's loved by many, thanks to its rich flavors and comforting nature. But what happens when you take this classic recipe and give it a twist by adding pasta? You get French Onion Pasta Bowl Soup—a dish that’s just as flavorful and even more filling.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups beef broth (or vegetable broth for a lighter option)
• 1 cup water
• 1 teaspoon fresh thyme (or ½ tsp dried thyme)
• 1 teaspoon fresh rosemary (or ½ tsp dried rosemary)
• 1 bay leaf
• 1 ½ cups cooked pasta (such as rotini, shells, or any small pasta)
• 1 tablespoon soy sauce (optional, for deeper flavor)
• Salt and pepper, to taste
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• ½ cup shredded Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions

1. Caramelize the onions:In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until the onions are golden brown and caramelized. You may need to adjust the heat to prevent burning. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the broth:Stir in the beef broth, water, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning with salt, pepper, and soy sauce if desired.
3. Add pasta:Once the soup has simmered and the flavors have developed, stir in the cooked pasta. Let the soup simmer for an additional 5-10 minutes until the pasta is heated through.
4. Finish with cheese:Remove the bay leaf, then ladle the soup into bowls. Top each bowl with a generous amount of shredded Gruyère and Parmesan cheese. Place the bowls under the broiler for about 2-3 minutes until the cheese is melted and bubbly (be sure to watch closely to prevent burning!).
5. Serve:Garnish with fresh parsley if desired and serve hot.

Notes

You can use any type of small pasta you prefer, or even opt for leftover pasta if you have some on hand.

If you want a richer flavor, feel free to use all beef broth instead of mixing in water.

For a heartier version, you can add sautéed mushrooms or even a protein like shredded chicken.

Make sure to use good-quality cheese for the best melt and flavor in the soup!