Save A comforting pasta dish featuring rich caramelized onions, savory broth, and a creamy sauce, inspired by classic French onion soup and perfectly paired with tender ditalini pasta.
This cozy French onion ditalini recipe has become a favorite weeknight meal in my house because it feels indulgent yet is simple to make.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Onions: 4 large yellow onions thinly sliced, 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp sugar, 1/2 tsp salt
- Sauce: 2 cloves garlic minced, 1 tbsp all-purpose flour, 240 ml (1 cup) vegetable broth (or beef broth for non-vegetarian), 120 ml (1/2 cup) heavy cream, 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme), 1 tsp Dijon mustard, freshly ground black pepper to taste
- Cheese Topping: 100 g (1 cup) Gruyère cheese grated, 40 g (1/3 cup) Parmesan cheese grated, chopped chives or parsley for garnish (optional)
Instructions
- Cook Pasta:
- Cook the ditalini pasta in a large pot of salted boiling water until al dente Reserve 1/2 cup pasta water drain and set aside
- Caramelize Onions:
- Heat butter and olive oil in a large skillet over medium heat Add sliced onions sugar and salt Cook stirring often until onions are deeply caramelized and golden brown about 25 to 30 minutes Adjust heat as needed to prevent burning
- Add Garlic:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant
- Add Flour:
- Sprinkle the flour over the onions stir and cook for 2 minutes to eliminate raw flour taste
- Simmer Broth:
- Pour in the broth scraping up any browned bits Bring to a simmer and cook for 2 to 3 minutes until slightly thickened
- Add Cream and Seasonings:
- Add the heavy cream thyme Dijon mustard and black pepper Simmer gently for 3 to 4 minutes until creamy
- Combine Pasta and Sauce:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency
- Add Cheese:
- Remove from heat Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy Adjust seasoning if needed
- Serve:
- Serve hot topped with remaining Gruyère and fresh herbs
Save My family always gathers around the table to enjoy this dish especially on chilly evenings creating lovely warm memories.
Required Tools
Large pot, large skillet, wooden spoon or spatula, knife and cutting board, cheese grater
Allergen Information
Contains milk (butter cream cheese) and wheat (pasta flour) For gluten or dairy allergies use gluten-free pasta and dairy alternatives Always check ingredient labels for hidden allergens
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 62 g Protein 16 g
Save This creamy French onion ditalini is sure to become a comforting staple in your recipe collection.
Recipe Guide
- → How should I caramelize the onions to get the best flavor?
Cook the sliced onions slowly over medium heat with butter, olive oil, sugar, and salt, stirring often for about 25–30 minutes until deep golden brown to develop a rich sweetness and depth.
- → Can I substitute the ditalini pasta with another type?
Yes, small pasta shapes like elbow macaroni or small shells work well, holding the creamy sauce while maintaining texture.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and substitute regular flour with a gluten-free alternative to maintain a smooth, thick sauce.
- → What cheese alternatives can I use if Gruyère is unavailable?
Swiss cheese or a blend of mozzarella and sharp cheddar can replace Gruyère while providing a melty and flavorful topping.
- → How can I adjust the sauce consistency if it’s too thick or thin?
Add reserved pasta water gradually to loosen the sauce or simmer a little longer to thicken, ensuring a creamy and balanced texture.