One Pot French Onion Pasta is a savory dish that combines the flavors of classic French onion soup with the comforting elements of pasta. Featuring rich caramelized onions, al dente pasta, and creamy Gruyère cheese. The fusion of flavors creates a hearty and delicious meal that is sure to be a hit with any pasta lover.
If you are a fan of French onion soup you will love this One Pot French Onion Pasta. Crafted with onions slow-cooked to melt-in-your-mouth perfection and fragrant thyme that adds earthy depth to this dish.
Finally, Gruyère cheese is generously sprinkled over the pasta, melting into a creamy, gooey layer that adds a deliciously nutty and slightly tangy finish.
If you're craving more tasty pasta dishes, then try Cajun Alfredo Sauce and Deconstructed Lasagna (Lazy Lasagna).
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What Is French Onion Soup?
French onion soup is a traditional French dish made with caramelized onions, beef broth, and usually topped with melted cheese, often Gruyère or Emmental, and toasted bread or croutons. It's known for its rich, savory flavors and hearty texture, making it a comforting and satisfying soup option.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Pasta- Any type of tube pasta will work. I like penne or rigatoni.
- Onions- I use 3 large yellow onions. It might seem like a lot, but onions tend to cook down significantly.
- Butter- Unsalted butter is added to enhance the flavor, provide richness and help caramelize the onions.
- Garlic- Use fresh garlic for the best flavor. Skip the jarred stuff.
- Fresh Thyme- Fresh thyme adds a savory and earthy dimension to this dish, enriching its overall flavor. I recommend using fresh over dry thyme.
- Wine- Use a dry white wine such as Chardonnay or Sauvignon Blanc. Make sure it's a wine you would actually drink.
- Worcestershire- A small amount of Worcestershire sauce can significantly deepen the flavor and add depth to the soup.
- Beef broth- I suggest using low-sodium beef broth to help control the salt content. The pasta will absorb most of the beef broth, ensuring a deliciously rich and hearty dish.
- Heavy cream- Adding heavy cream at the end of cooking the pasta helps create a creamy and luxurious sauce.
- Gruyère- Hand-grating the cheese is the optional method for a smooth velvety finish.
- Sherry (optional)- Make sure to use dry sherry, not sherry vinegar.
Ingredient Substitutions
- You have the option to replace the butter with olive oil if you prefer.
- You can substitute Worcestershire sauce with soy sauce or tamari for a similar umami flavor.
- If beef broth isn't your preference, you can use chicken broth as a substitute, but be aware that it may alter some of the traditional soup flavors.
- A suitable substitute for Gruyère cheese is Emmental or Swiss Cheese. These cheeses share similar flavors and melting characteristics.
Step By Step Instructions - Caramelized Onion Pasta
STEP 1: Caramelize onions. Start by slicing the onions thinly. Heat a pan over medium heat and add butter and olive oil. New, add the sliced onions and fresh thyme. Cook onions slowly, stirring occasionally until they turn golden brown and develop a sweet, caramelized flavor. This process usually takes about 1 hour.
STEP 2: Add aromatics. Stir in the minced garlic. Cook until garlic becomes fragrant, about 1-2 minutes.
STEP 3: Deglaze. Pour the white wine into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Allow the liquid to simmer and reduce slightly.
STEP 4: Add seasonings. Complete the caramelized onions by adding Worcestershire sauce, salt and pepper.
STEP 5. Cook pasta. In the same pot, pour the beef broth and add dry, uncooked pasta. Bring to a boil, then reduce the heat to a slow simmer. Cover with lid and cook until the pasta is al dente, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.
Some liquid will remain, but it will thicken when combined with the heavy cream and cheese.
STEP 6. Finish. With the heat on low, add the heavy cream, sherry and grated cheese. Stir until everything is evenly coated and warmed through. Season with salt, if needed.
Expert Tips
Caramelize the onions slowly over low heat to develop their natural sweetness and depth of flavor. Rushing can result in uneven cooking and even burning the onions, leading to a bitter taste rather than the desired sweetness.
Once the pasta is added, stir occasionally to prevent it from sticking to the bottom of the pan.
Cook the pasta al dente as it will continue to cook slightly. This ensures the pasta retains a chewy texture and doesn't become mushy or overcooked.
When combining the cooked pasta with the heavy cream and cheese, do so gently to ensure everything is evenly distributed without breaking up the pasta.
Hand-grate the cheese to ensure that the cheese melts more evenly and smoothly, resulting in a creamier and more flavorful dish compared to pre-grated cheese, which may contain anti-caking agents and lack of freshness.
FAQ
You will know your onions are caramelized when they turn a deep golden brown color, become very soft, and develop a sweet aroma. The process usually takes about 1 hour.
Yellow or sweet onions work best for this pasta due to their flavor and sweetness. You can also use red onions.
This pasta does contain beef broth and Worcestershire (which contains anchovy). Using vegetable stock and a non-anchovy Worcestershire sauce are excellent substitutes to cater to vegetarian preferences.
Certainly! You can caramelize the onions head of time and store them inside the refrigerator. Similarly, you can shred the cheese and store it in a container so it's ready to use. When you're ready to make the dish, simply cook the pasta with the onions and broth and combine the remaining ingredients.
Ingredient Variations
- Crispy bacon or pancetta- Crumbled crispy bacon or pancetta adds a savory and salty contrast to the dish.
- Sautéed chicken- Cooked chicken breast sautéed in olive oil or butter can add a hearty protein boost to this dish.
- Grilled steak- Sliced grilled steak, such as sirloin or flank steak, adds a rich and savory flavor to complement the caramelized onions.
- Crumbled sausage- Cooked and crumbled Italian sausage can add a spicy kick and additional depth of flavor to the pasta.
- Mushrooms- Sautéed mushrooms add flavor and texture to the pasta. You can add a variety of mushrooms, including cremini, button, shiitake, portobello, or wild mushrooms.
- Broccoli rabe- This adds a slightly bitter and peppery flavor that complements the sweetness of the caramelized onions.
Storing and Reheating
This One Pot French Onion Pasta is great as a leftover meal. Allow the pasta to cool completely before transferring it to an airtight container. Store the pasta in the refrigerator for up to 3-4 days.
Reheating
To reheat, transfer the pasta to a microwave-safe dish or a saucepan. If the pasta appears dry, you can add a splash or broth to moisten it. Microwave the pasta on high in 30 second increments, stirring in between, until heated through.
Alternatively, reheat the pasta on the stovetop over medium heat, stirring occasionally, until warmed to your liking.
Special Tools and Equipment
- Sharp chef knife- Using a sharp knife reduces the likelihood of tears when slicing the onions.
- Large skillet or pot- For caramelizing the onions and cooking the pasta.
- Grater- For grating the cheese by hand, if desired.
- Wooden spoon- For stirring the onions and pasta while cooking.
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📖 Recipe
One Pot French Onion Pasta
Ingredients
- 12 oz Dry Pasta penne, rigatoni or any tube pasta
- 4 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 3 Large yellow onions sliced thin
- 1 tablespoon Fresh thyme finely chopped
- 3 cloves Garlic finely minced
- ½ cup Dry white wine
- 4 cups Beef broth
- 1 teaspoon Worcestershire
- â…“ cup Heavy cream
- 1 cup Gruyere cheese grated
- 2 teaspoon Dry sherry optional
- Salt and pepper to taste
Instructions
- Start by slicing the onions thinly. Heat a pan over medium heat and add butter and olive oil. New, add the sliced onions and fresh thyme. Cook onions slowly, stirring occasionally until they turn golden brown and develop a sweet, caramelized flavor. This process usually takes about 1 hour.
- Stir in the minced garlic. Cook until garlic becomes fragrant, about 1-2 minutes.
- Pour the white wine into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Allow the liquid to simmer and reduce slightly.
- Complete the caramelized onions by adding Worcestershire sauce, salt and pepper.
- In the same pot, pour the beef broth and add dry, uncooked pasta. Bring to a boil, then reduce the heat to a slow simmer. Cover with lid and cook until the pasta is al dente, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. Some liquid will remain, but it will thicken when combined with the heavy cream and cheese.
- With the heat on low, add the heavy cream, sherry and grated cheese. Stir until everything is evenly coated and warmed through. Season with salt, if needed.
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