French Onion Soup Pasta
I make this French Onion Soup Pasta when I'm craving something hearty, cheesy, and full of flavor. It has everything I love about classic French onion soup, from the golden caramelized onions to the rich beef broth, but with tender noodles and juicy shredded beef. It's comfort food at its best.
Ingredients
For the Pot Roast
- 3 pounds beef chuck roast
- 2 teaspoons onion powder
- 2 teaspoons dried minced onions
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 packet beefy onion soup mix
- 2 cups water
- oil for searing
For the French Onion Noodles
- 4 yellow onions large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt to taste
- black pepper to taste
- 12 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 16 ounces dry noodles
- 32 ounces beef bone broth
- 2 cups broth reserved pot roast, as needed
- 2 cups Gruyère cheese shredded
- ⅓ cup heavy cream
Instructions
Prepare the Instant Pot Pot Roast
- Season the chuck roast with the onion powder, dried minced onions, black pepper, paprika, and salt.
- Set the Instant Pot to Sauté and add a little oil. Sear the roast on all sides until browned, about 3–4 minutes per side.
- Remove the roast from the pot. Add a splash of water and scrape up the browned bits from the bottom.
- Return the roast to the Instant Pot. Add the 2 cups of water and the beefy onion soup mix.
- Secure the lid and pressure cook on high for 1 hour and 20 minutes.
- Allow the pressure to release naturally for about 15–20 minutes, then carefully release any remaining pressure.
- Remove the roast and shred it with two forks. Reserve 2 cups of the cooking liquid to add to the noodles as needed.
Caramelize the Onions
- Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-low heat.
- Add the sliced onions and season with salt and pepper. Cook over low heat for 30–50 minutes, stirring occasionally, until the onions are deeply golden, soft, and caramelized.
- Add the minced garlic and cook for another 1–2 minutes. Stir in the Worcestershire sauce and fresh thyme.
Cook the Noodles
- Add 16 ounces of uncooked noodles directly to the caramelized onions.
- Pour in the beef bone broth and bring to a gentle simmer.
- Cook until the noodles are tender, stirring occasionally. Allow the broth to reduce and become rich and flavorful.
- Keep the reserved pot roast broth nearby and add it gradually only if the noodles need additional liquid while cooking.
Add the Cheese, Cream, and Pot Roast
- Reduce the heat to low. Stir in the heavy cream, then gradually add the shredded Gruyère, stirring until melted and creamy.
- Add the shredded pot roast and gently stir until everything is evenly coated in the creamy French onion sauce.
- Taste and adjust the seasoning as needed. Serve warm with additional Gruyère and fresh thyme, if desired.
Notes
- Sear the beef first. Brown the chuck roast for 3–4 minutes per side to develop a rich, savory flavor before pressure cooking.
- Don't skip deglazing. Scrape up the browned bits from the bottom of the Instant Pot after searing. This adds flavor and helps prevent the burn warning.
- Slice the onions evenly. Keep the slices thin and similar in size so they caramelize at the same rate.
- Take your time with the onions. Cook them over medium-low heat for 30–50 minutes until deeply golden and sweet. Avoid rushing this step with high heat.
- Stir the onions occasionally. Give them enough time to brown between stirs, but watch closely toward the end to prevent burning.
- Add garlic at the end. Stir in the minced garlic during the last 1–2 minutes of cooking the onions so it becomes fragrant without burning.
- Save the pot roast broth. Reserve up to 2 cups of the cooking liquid before shredding the beef. It's perfect for adding extra flavor and moisture to the noodles.
- Watch the noodles closely. Since they cook directly in the beef broth, stir occasionally to prevent sticking and add more liquid if needed.
- Adjust the broth as needed. Different pasta shapes absorb different amounts of liquid. Add the reserved pot roast broth gradually until the noodles are tender and the sauce reaches your preferred consistency.
- Shred your own Gruyère. Freshly shredded cheese melts more smoothly than pre-shredded varieties and creates a creamier sauce.
- Keep the heat low when adding cheese. High heat can cause Gruyère to separate or become grainy. Stir it in gradually until melted and smooth.
- Taste before adding salt. The beefy onion soup mix, Worcestershire sauce, beef broth, and Gruyère already contain salt. Adjust the seasoning after combining everything.
- Make the pot roast ahead. Cook and shred the beef up to 2 days in advance. Store it in the refrigerator with some cooking liquid to keep it moist.
- Serve while warm. The noodles continue absorbing liquid as they sit, so this pasta is best served right after adding the cheese and shredded beef.
- Store leftovers properly. Refrigerate in an airtight container for up to 3–4 days. Reheat gently with a splash of beef broth or cream to bring back the creamy consistency.