French Onion Pasta
French Onion Pasta is a medium American recipe that serves 2. 820 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 28 min | Cook: 48 min | Total: 1 hr 28 min
Cost: $16.00 total, $8.00 per serving
Ingredients
- 12 oz New York Strip Steak (1 thick steak, about 1 inch thick)
- 2 tbsp Olive Oil (Extra‑virgin for seasoning)
- 1 tsp Kosher Salt (Season steak and onions)
- 1 tsp Freshly Cracked Black Pepper (Season steak and onions)
- 4 tbsp Unsalted Butter (Divided: 2 tbsp for onions, 2 tbsp for steak)
- 1 sprig Fresh Thyme (Adds aroma to steak)
- 1 large White Onion (Thinly sliced)
- 1 cup Heavy Whipping Cream (Full‑fat for sauce richness)
- 3/4 cup Parmesan Cheese (Freshly grated; 1/2 cup in sauce, extra for topping)
- 8 oz Farfalle Pasta (About 2 cups dried)
Instructions
Season the Steak
Pat the steak dry, drizzle both sides with olive oil, then sprinkle evenly with kosher salt and freshly cracked black pepper. Let it sit at room temperature while you prep the rest of the dish.
Time: PT5M
Slice the Onion
Trim the root end, halve the white onion, and slice into thin half‑moons (about 1/8‑inch thick).
Time: PT3M
Preheat the Oven
Set the oven to 375°F (190°C) and allow it to come to temperature.
Time: PT5M
Temperature: 375°F
Caramelize the Onions
Heat a cast‑iron skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When foamy, add the sliced onions, a pinch of salt, and a pinch of pepper. Stir occasionally and cook until deep golden and sweet, about 20 minutes.
Time: PT20M
Boil Water for Pasta
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
Time: PT5M
Sear the Steak
While the onions cook, heat a second skillet until very hot. Add 1 tbsp butter and the thyme sprig. Place the seasoned steak in the pan and sear 3 minutes on the first side without moving, then flip and sear another 3 minutes.
Time: PT6M
Finish Steak in the Oven
Transfer the skillet (or move steak to an oven‑safe pan) into the preheated oven. Roast for 5‑7 minutes for medium doneness (internal temp ~140°F).
Time: PT7M
Temperature: 375°F
Rest the Steak
Remove the steak from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.
Time: PT10M
Make the Cream‑Parmesan Sauce
Reduce the heat under the onion pan to low. Stir in 1 cup heavy whipping cream, scraping the browned bits (deglazing). Add 1/2 cup grated Parmesan and stir until the sauce thickens, about 3 minutes. Taste and adjust salt/pepper.
Time: PT3M
Cook the Farfalle
Add the farfalle to the boiling water and cook according to package directions until al dente, usually 10 minutes. Reserve 1/4 cup pasta water, then drain.
Time: PT10M
Combine Pasta and Sauce
Return the drained farfalle to the skillet with the cream‑onion sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Sprinkle the remaining 1/4 cup Parmesan and toss again.
Time: PT2M
Plate and Serve
Slice the rested steak against the grain into 1/2‑inch strips. Place a mound of pasta on each plate, top with steak slices, and finish with a drizzle of any remaining sauce and extra Parmesan if desired.
Time: PT2M
Nutrition Facts
- Calories
- 820
- Protein
- 45 g
- Carbohydrates
- 70 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Not vegetarian, High protein
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of New York Strip Steak: Ribeye steak, Sirloin steak
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Kosher Salt: Sea salt, table salt (use less)
- Instead of Freshly Cracked Black Pepper: White pepper
- Instead of Unsalted Butter: Margarine, ghee
- Instead of Fresh Thyme: Dried thyme (1/4 tsp)
- Instead of White Onion: Yellow onion, sweet onion
- Instead of Heavy Whipping Cream: Half‑and‑half (thicker sauce), whole milk + butter
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Farfalle Pasta: Fusilli, rotini
Equipment Needed
- Cast Iron Skillet
- Oven
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Tongs
- Wooden Spoon or Spatula
- Measuring Spoons
- Microplane Grater
Critical Steps — Do Not Skip
- Caramelize onions until deep golden and sweet.
- Sear the steak to develop a flavorful crust.
- Finish the steak in the oven to achieve medium doneness.
- Deglaze the onion pan with heavy cream to create a rich sauce.
- Cook farfalle al dente and toss with the cream‑onion sauce.
Chef Tips from the Video
- Add a sprig of fresh thyme to the steak pan for an aromatic boost.
- Use a mix of butter and olive oil for the onions; butter adds richness, oil raises the smoke point.
- Grate Parmesan fresh at the table for extra flavor and texture.
- Resting the steak is essential; cutting too early releases all the juices.
Troubleshooting
Onions are browning too quickly and not becoming sweet.
Lower the heat to medium‑low and stir more frequently; add a splash of water to slow caramelization.
Steak is overcooked and tough.
Sear quickly on high heat, then finish in the oven for a shorter time or use a meat thermometer to pull at 130‑135°F for medium‑rare.
Sauce is too thin after adding cream.
Simmer a little longer to reduce, or add a tablespoon of grated Parmesan to thicken.
Pasta is mushy.
Cook pasta al dente according to package timing and reserve pasta water to adjust sauce consistency.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or cream if sauce thickens.
Freezer: Not recommended due to cream and cheese texture changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice the onion and measure all ingredients before you start.
- You can pre‑cook the farfalle, rinse with cold water, and reheat with the sauce later.
- Steak can be seared ahead of time and finished in the oven just before serving.
Frequently Asked Questions
What is the cultural significance and history of French onion pasta in American breakfast cuisine?
While pasta is traditionally an Italian staple, American chefs have adapted it for breakfast by pairing it with rich sauces and savory proteins. The French onion flavor adds a classic French bistro touch, creating a comforting, indulgent morning dish.
What are the traditional regional variations of French onion pasta in the United States?
In the Northeast, cooks often use caramelized onions with cream and Parmesan, while in the Southwest they might add poblano peppers or chipotle for heat. Some Southern versions incorporate bacon or sausage for extra smokiness.
How is French onion pasta traditionally served in American brunch settings?
It is typically plated as a generous mound of pasta tossed in a silky cream‑onion sauce, topped with sliced steak or grilled chicken, and finished with a sprinkle of fresh herbs and extra cheese. It is served hot alongside fresh fruit or a light salad.
What occasions or celebrations is French onion pasta with steak commonly associated with in American culture?
This rich dish is popular for weekend brunches, holiday breakfasts like Easter or Thanksgiving morning, and special occasions such as birthdays where a hearty, indulgent meal is desired.
How does French onion pasta fit into the broader American comfort‑food tradition?
It combines two beloved comfort foods—creamy pasta and a perfectly cooked steak—into one plate, embodying the American love for hearty, flavorful dishes that are easy to share with family.
What are the authentic traditional ingredients for French onion pasta versus acceptable substitutes?
Authentic ingredients include white or yellow onions, heavy whipping cream, Parmesan cheese, and a quality steak. Acceptable substitutes are yellow onions for white, half‑and‑half or whole milk with butter for cream, and Pecorino Romano for Parmesan.
What other American dishes pair well with French onion pasta and steak?
A simple mixed green salad with a vinaigrette, roasted asparagus, or garlic‑buttered bread complement the richness of the pasta and steak, balancing the meal with fresh acidity and texture.
What makes French onion pasta with New York strip steak special in American brunch cuisine?
The dish stands out because it merges the deep, sweet flavor of caramelized onions with a luxurious cream‑Parmesan sauce, while the seared New York strip adds a juicy, meaty contrast, creating a multi‑layered taste experience.
What are the most common mistakes to avoid when making French onion pasta with steak?
Common errors include burning the onions instead of caramelizing them, over‑searing the steak so it becomes tough, and adding the cream at too high a heat which can cause it to split. Follow the temperature cues and timing in the recipe to avoid these pitfalls.
Why does this recipe use a hot skillet for searing the steak and then finish it in the oven instead of cooking it entirely on the stovetop?
Searing creates a flavorful crust through the Maillard reaction, while finishing in the oven provides gentle, even heat that brings the interior to the perfect medium doneness without over‑cooking the exterior.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on hearty, home‑cooked meals that blend classic comfort food techniques with approachable, step‑by‑step tutorials for everyday cooks.
How does the YouTube channel Old's Cool Kevmo's approach to American comfort‑food cooking differ from other cooking channels?
Old's Cool Kevmo emphasizes practical kitchen hacks, clear visual cues, and a relaxed presentation style, often showcasing breakfast‑for‑dinner concepts that other channels may treat as special‑occasion recipes.
Last updated: August 29, 2026
