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–+ servings
creamy french onion pasta

French Onion Pasta Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine French
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 8 ounce pasta shells small
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 large yellow onions thinly sliced
  • 1 teaspoon salt divided
  • 0.5 teaspoon black pepper freshly ground
  • 0.5 teaspoon sugar
  • 0.25 cup dry white wine optional
  • 0.5 cup beef broth low sodium
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon smoked paprika optional
  • 0.75 cup Gruyère cheese shredded
  • 2 tablespoon fresh chives finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 0.5 cup croutons crushed for topping

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander, rinse briefly under cool water, and let it drain completely.
  • In a large skillet, melt the butter with the olive oil over medium heat.
  • Add the sliced onions and 0.5 teaspoon of salt, then cook, stirring occasionally, until they are softened, about 10 minutes.
  • Sprinkle in the sugar and continue cooking the onions, stirring more frequently, until deeply golden and caramelized, 10 to 15 minutes more.
  • Deglaze the pan with white wine (if using), scraping up browned bits, and cook until nearly evaporated, 1 to 2 minutes.
  • Add the beef broth, simmer for 2 to 3 minutes until slightly reduced, then remove the skillet from the heat and let the onions cool slightly.
  • In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, remaining 0.5 teaspoon salt, black pepper, garlic powder, and smoked paprika.
  • Add the cooled, very well-drained pasta to the bowl and toss gently to coat with the dressing.
  • Stir in the warm caramelized onions and any remaining pan juices until evenly distributed.
  • Fold in the shredded Gruyère cheese, chives, and parsley.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
  • Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  • Top the pasta salad with crushed croutons just before serving for a French onion soup–style crunch.

Notes

For best flavor, make this salad a few hours ahead so the caramelized onion and broth flavors fully absorb into the pasta, and be sure the pasta is well-drained to avoid a watery dressing; if the salad thickens too much in the fridge, loosen it with a tablespoon or two of milk, broth, or lemon juice, and always wait to add the croutons until right before serving so they stay crisp—leftovers keep well for up to 3 days covered and refrigerated.
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