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One Pot French Onion Pasta Recipe

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4.7 from 133 reviews

This One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with the comfort of pasta in a creamy, cheesy one-pot dish. Slowly caramelized onions, garlic, thyme, and a splash of white wine create a savory base simmered with beef broth and pasta. Finished with heavy cream, Gruyère, and Parmesan, this dish offers a luscious, easy-to-make meal perfect for cozy dinners.

Ingredients

Onion Base

  • 3 Yellow Onions (thinly sliced)
  • 3 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • Pinch of Salt

Flavorings

  • 4 Garlic Cloves (minced)
  • 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon Black Pepper
  • 1/4 cup White Wine (optional)
  • 1/2 to 1 teaspoon Worcestershire Sauce (optional)

Liquid and Pasta

  • 4 cups Beef Broth
  • 12 ounces Pasta (of choice)
  • 3/4 cup Heavy Cream (or half-n-half)

Cheeses

  • 6 ounces Gruyère Cheese (shredded)
  • 2 ounces Parmesan Cheese (shredded)

Instructions

  1. Caramelize the Onions: Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Stir to coat the onions in the fat. Cook slowly for 25 to 30 minutes, stirring occasionally, until the onions become deeply golden, caramelized, and soft. If the onions start to stick or burn, add a splash of water or broth and reduce the heat. This slow cooking process develops rich, sweet-savory flavor.
  2. Add Aromatics and Deglaze: Add the minced garlic, fresh thyme, and black pepper to the caramelized onions. Cook until fragrant, about 1 minute. Pour in the white wine (if using) and scrape the browned bits off the bottom of the pan. Cook until the wine mostly evaporates. If not using wine, add the beef broth now.
  3. Simmer with Broth and Pasta: Stir in the beef broth and bring to a simmer. Let it simmer for 5 minutes to meld flavors. Then add the pasta to the pot and cook according to the package instructions until perfectly al dente. Taste the pasta to confirm doneness.
  4. Finish the Sauce: Lower the heat and stir in the heavy cream until the sauce becomes silky and creamy. Add Worcestershire sauce if desired. Taste and season with additional salt or pepper as needed since the cheese will also add saltiness.
  5. Add Cheese and Serve: Remove the pot from heat. Stir in the shredded Gruyère and Parmesan cheese until melted and the sauce is creamy. Garnish with extra Parmesan on top and serve immediately for best texture and flavor.

Notes

  • Caramelizing the onions slowly is key to developing the dish’s signature deep flavor.
  • White wine is optional but adds a nice depth and acidity to balance richness.
  • Beef broth lends a savory depth; vegetable broth can be used as a substitute for a lighter version.
  • Adjust seasoning at the end since cheese contributes saltiness.
  • Use pasta shapes like penne, fusilli, or shells that hold the sauce well.
  • For a vegetarian adaptation, substitute beef broth for vegetable broth and omit Worcestershire sauce or use a vegetarian version.

Find it online: https://dishesbydaisy.com/one-pot-french-onion-pasta-recipe/