Description
Try this comforting French onion beef pasta—cheesy, beefy, and perfect for potlucks or leftovers. A family favorite you’ll want every week.
Ingredients
1 pound (450g) ground beef
2 tablespoons olive oil
2 medium yellow onions, thinly sliced
1 tablespoon butter
½ teaspoon salt
½ teaspoon sugar
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups beef broth (360ml)
½ cup heavy cream (120ml)
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon black pepper
8 ounces (225g) rotini or egg noodles
1½ cups shredded mozzarella or Gruyère cheese
Fresh parsley (optional, for garnish)
Instructions
Start by cooking your pasta in salted water until al dente, then drain and set aside.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook slowly, stirring often, for about 20 minutes or until the onions are deeply golden and caramelized. This step is key—don’t rush it.
Push the onions to one side of the pan and melt the butter. Add the garlic and sauté for 30 seconds. Then add the flour and stir to coat the onions evenly. Gradually pour in the beef broth, whisking to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
Add in the ground beef and cook until browned. Stir in the cream, Worcestershire sauce, thyme, and pepper. Let the sauce bubble for another 3–5 minutes to bring everything together.
Finally, fold in the cooked pasta and half the cheese. Transfer the mixture to a greased 9×13-inch baking dish, sprinkle the remaining cheese on top, and bake at 375°F (190°C) for 15–20 minutes, or until bubbly and golden.
Notes
Skipping the caramelization step—this is where the flavor lives.
Using too much flour—a light coating is all you need to thicken the sauce.
Not seasoning the pasta water—bland noodles equal bland bites.
Overbaking—the cheese should melt, not turn hard or rubbery.
- Prep Time: 15
- Cook Time: 35
- Category: DINNER
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 6
- Calories: 475