Creamy French Onion Soup Pasta

If French onion soup and a cozy bowl of pasta had a baby, this would be it.

Sweet caramelized onions, savory sausage, rich beef broth, creamy sauce, and plenty of Gruyère come together in a dish that feels comforting but still a little elevated. The secret is building flavor from the start by seasoning both the sausage and onions with Made By Madi Caramelized Onion seasoning.

I used gemelli pasta because all those twists catch the sauce perfectly, but use whatever shape you have on hand.

Ingredients

• 1 pound sweet Italian sausage
• 2 Vidalia onions, thinly sliced
• Made By Madi Caramelized Onion seasoning, to taste
• 2 tablespoons cornstarch
• 2 cups beef broth
• 2 cups half-and-half
• ¼ cup shredded Gruyère cheese, plus more for topping
• 1 pound gemelli pasta, cooked according to package directions

Instructions

Cook the pasta in salted water until al dente. Before draining, reserve about a cup of pasta water.

Meanwhile, heat a large skillet or Dutch oven over medium heat. Add the sausage and season with Made By Madi Caramelized Onion seasoning. Cook until browned and fully cooked through, breaking it up as it cooks. Transfer the sausage to a plate and set aside.

Reduce the heat to medium-low and add the sliced onions to the same pan. Season again with Made By Madi Caramelized Onion seasoning. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 20 to 30 minutes. This is where most of the flavor develops, so don’t rush it.

Sprinkle the cornstarch over the onions and stir until evenly coated.

Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pan. Add the half-and-half and bring the mixture to a gentle simmer.

Stir in the Gruyère until melted and smooth. Return the sausage to the pan and mix everything together.

Add the cooked pasta and toss until evenly coated in the sauce. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.

Top with additional Gruyère and a final sprinkle of Made By Madi Caramelized Onion seasoning before serving.

A Few Tips

• The darker your onions get, the richer the flavor. Aim for deep golden brown, not just softened.
• Freshly shredded Gruyère melts much better than pre-shredded.
• Salt your pasta water well. It’s your first chance to season the pasta itself.
• If you’re making this ahead, keep a little extra broth on hand to loosen the sauce when reheating.

This is the kind of dinner that tastes like it took all afternoon, but it’s simple enough for a weeknight. Rich, comforting, and packed with French onion flavor in every bite.