Go Back
–+ servings
A plate with sliced steak and French onion pasta in a creamy onion sauce, garnished with herbs, next to a bowl of pasta and additional servings on the table.
Print Recipe Add to Collection
Rate this Recipe!

Ultimate French Onion Pasta with Steak Recipe

This French onion pasta is about to become your new obsession. One hour of patient onion caramelization pays off with the most incredible, cheese-covered comfort food that's taking over the internet for very good reasons.
Prep Time10 minutes
Cook Time1 hour
Resting Time5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 1011kcal

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Large pot for boiling pasta
  • Wooden spoon
  • tongs
  • Sharp chef’s knife

Ingredients

For the steak:

  • 1-1.5 lbs ribeye or NY strip steak
  • Kosher Salt
  • Avocado oil or your favorite neutral cooking oil

For the French onion pasta:

  • 1 lb Paccheri pasta rigatoni, or penne
  • 4 large yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp Avocado oil or your favorite neutral cooking oil
  • Kosher Salt
  • 2 tbsp fresh thyme peeled from the stem
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • black Pepper
  • 1/2 tsp garlic powder
  • 1/8 cup Gruyère cheese grated
  • 1/8 cup Parmigiano-Reggiano grated
  • 1/8 cup mozzarella grated

Garnish:

  • Fresh thyme and chives for garnish
  • Freshly ground black pepper

Instructions

Prep the steak:

  • Remove your steak from the package and pat it dry with a paper towel. Season both sides liberally with salt and let sit at room temperature for 30 to 45 minutes.
    Two raw, marbled steaks with salt sprinkled on top, placed side by side on a round plate, set on a wooden surface.

Caramelize the onions:

  • Heat butter and oil in a large cast-iron skillet or heavy-bottomed pan over medium-low heat.
  • Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, for 45-60 minutes, until deeply golden brown, tacky, and almost jam-like.
    A white-handled pan on a wooden surface contains caramelized onions cooked with a bay leaf, being stirred with a spatula.
  • Add the thyme sprigs and bay leaf in the last 15 minutes or so of caramelization.
  • Transfer caramelized onions to a bowl and set aside.
  • Wipe out the pan and return it to medium-high heat over the burner.

Cook the pasta:

  • Meanwhile, cook the pasta in boiling, salted water until al dente, reserving 1/2 cup of the pasta water before draining.

Cook the steak:

  • Add the oil to the pan and swirl to coat.
  • Swirl to coat, and allow the oil to preheat until it begins to shimmer. Add your steak to the pan and let it sit for 2-3 minutes without moving it, until a golden-brown crust forms on the surface.
  • Flip the steak and cook for an additional 2-3 minutes, until it reaches an internal temperature of 125°F for medium-rare.
    Two cooked steaks in a black cast iron skillet with a white handle, placed on a wooden surface.
  • Transfer the steak to a cutting board and rest, tented with foil, for 10 minutes.

Make the sauce:

  • In the same pan, over medium-low heat, add the wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and cook until the wine has reduced by half.
  • Preheat your broiler.
  • Pour in beef broth and simmer for 10 minutes until slightly reduced.
  • Then, return the caramelized onions to the pan.
  • Stir in heavy cream and season with a pinch of black pepper and garlic powder.
    A white skillet on a wooden surface contains caramelized onions in a creamy sauce with a bay leaf; a wooden spoon rests inside the pot.
  • Remove the bay leaf and transfer the sauce to a bowl. Set aside.
  • Fold in the cooked pasta, adding a little of the reserved pasta water if needed for a silky smooth texture, and top with the cheeses.
    A white bowl filled with wide pasta noodles in a creamy brown onion sauce, with a wooden spoon resting inside, placed on a wooden table.
  • Place the skillet under the broiler for 2 to 3 minutes, just to melt the cheese and turn it golden brown.
    A white-handled skillet filled with french onion pasta topped with melted cheese sits on a wooden surface.

Serve:

  • Slice the steak into thin strips against the grain and layer it over the pasta.
  • Garnish with fresh thyme leaves, minced chives, and freshly ground black pepper.
  • Serve immediately.

Notes

  • Protein swaps: Use filet mignon, sirloin, chicken, or pork chops - adjust cook times accordingly
  • Cheese options: Gruyère is traditional; add Fontina for extra creaminess, or omit mozzarella for a less gooey texture
  • Wine substitutes: Use brandy or Cognac for a deeper flavor, or substitute with 1/4 cup beef broth and skip the wine altogether
  • Pasta picks: Paccheri and rigatoni work best, but penne or shells substitute well
  • Richer broth: Upgrade with homemade beef stock or add concentrated demi-glace for a deeper flavor.

Nutrition

Serving: 1g | Calories: 1011kcal | Carbohydrates: 98g | Protein: 45g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 630mg | Potassium: 870mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1061IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 5mg