One Pot French Onion Pasta Recipe
Introduction
One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with comforting pasta in a creamy, cheesy sauce. This dish is perfect for anyone craving a warm, satisfying meal with minimal cleanup.
Ingredients
- 3 yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 cup white wine (optional)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon black pepper
- 4 cups beef broth
- 12 ounces pasta of choice
- 3/4 cup heavy cream (or half-n-half)
- 6 ounces Gruyere cheese, shredded
- 2 ounces Parmesan cheese, shredded
- 1/2 to 1 teaspoon Worcestershire sauce (optional)
Instructions
- Step 1: Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions with a pinch of salt and stir to coat. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden, caramelized, and soft. If they start to burn, add a splash of water or broth and lower the heat.
- Step 2: Add the minced garlic, thyme, and black pepper, cooking for about 1 minute until fragrant. Pour in the white wine if using, scraping up browned bits from the pan. Cook until the wine mostly evaporates. If skipping wine, add the beef broth now.
- Step 3: Stir in the beef broth and simmer for 5 minutes. Add the pasta and cook until al dente, following package instructions. Taste to check doneness. Lower the heat, then add the heavy cream and stir until the sauce is silky. Add Worcestershire sauce if desired. Adjust salt and pepper to taste.
- Step 4: Remove from heat and stir in the shredded Gruyere and Parmesan cheese until melted and creamy. Garnish with extra Parmesan and serve immediately.
Tips & Variations
- Use a sturdy pasta like penne or rigatoni to hold up well in the creamy sauce.
- For a vegetarian option, substitute vegetable broth and omit the Worcestershire sauce.
- Adding a splash of sherry vinegar or balsamic vinegar can enhance the caramelized onion flavor.
- If you prefer a lighter sauce, use half-n-half instead of heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, cheeses like Fontina or Swiss can be good substitutes, but Gruyere and Parmesan give the best classic flavor and creaminess.
What pasta works best for this recipe?
Medium to large shapes like penne, rigatoni, or farfalle work well because they catch the sauce nicely, but feel free to use your favorite pasta.
PrintOne Pot French Onion Pasta Recipe
A comforting and flavorful one-pot French onion pasta featuring caramelized onions, rich beef broth, creamy cheeses, and a hint of fresh thyme. This hearty dish is perfect for a cozy dinner, combining the essence of classic French onion soup with the ease of a pasta meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Scale
Vegetables & Herbs
- 3 Yellow Onions (thinly sliced)
- 4 Garlic Cloves (minced)
- 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
Fats & Oils
- 3 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
Liquids
- 1/4 cup White Wine (optional)
- 4 cups Beef Broth
- 3/4 cup Heavy Cream (or half-n-half)
Other
- 1 teaspoon Black Pepper
- 12 ounces Pasta (of choice)
- 6 ounces Gruyere Cheese (shredded)
- 2 ounces Parmesan Cheese (shredded)
- 1/2 to 1 teaspoon Worcestershire Sauce (optional)
- Pinch of salt (for onion cooking and seasoning)
Instructions
- Caramelize the Onions: Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced onions with a pinch of salt, stirring to coat them in the fats. Cook slowly for 25-30 minutes, stirring occasionally, until the onions become deeply golden, soft, and caramelized. If the onions begin to burn, add a splash of water or broth and reduce the heat. This slow cooking step is crucial for developing the deep, sweet-savory flavor.
- Add Garlic, Herbs, and Wine: Stir in the minced garlic, fresh thyme, and black pepper, cooking for about 1 minute until fragrant. If using white wine, pour it in now and scrape up any browned bits from the pan bottom. Let the wine mostly evaporate. If skipping wine, add the beef broth at this stage instead.
- Simmer and Cook Pasta: Pour in the beef broth and let the mixture simmer gently for 5 minutes. Add the pasta directly to the pot and cook according to the package directions until al dente, stirring occasionally to prevent sticking. Once cooked, reduce the heat to low.
- Finish with Cream and Seasonings: Stir in the heavy cream (or half-n-half) until the sauce turns silky and luscious. Add Worcestershire sauce if using. Taste the sauce and adjust seasoning with salt and more black pepper as needed, keeping in mind that the cheeses will contribute some saltiness.
- Add Cheeses and Serve: Remove the pot from heat and fold in the shredded Gruyère and Parmesan cheeses, stirring until they melt into a creamy sauce. Garnish with extra parmesan cheese if desired and serve the pasta immediately while warm and indulgent.
Notes
- Slow cooking the onions is essential for maximum flavor development—do not rush this step.
- White wine adds depth but can be omitted for a non-alcoholic version.
- The choice of pasta can vary; short shapes like penne, rigatoni, or shells work well to hold the sauce.
- For a lighter option, substitute heavy cream with half-n-half or a dairy-free alternative, though this will affect richness.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid curdling the cream sauce.
Keywords: French onion pasta, one pot pasta, caramelized onions, creamy pasta, Gruyere cheese pasta, easy dinner, comfort food
