One Pot French Onion Pasta Recipe

Introduction

One Pot French Onion Pasta is a comforting and flavorful dish that combines the rich sweetness of caramelized onions with creamy cheese and tender pasta. This easy recipe brings the beloved French onion soup flavors into a simple, cozy pasta dinner perfect for any night of the week.

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

1. Step 1: Heat the butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions with a pinch of salt, stirring to coat them in the butter and oil. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden, caramelized, and soft. If the onions start to burn, add a splash of water or broth and reduce the heat. Patience is key to develop a rich, sweet-savory flavor.
2. Step 2: Add the minced garlic, thyme, and black pepper. Cook for about 1 minute until fragrant. Pour in the white wine if using, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated. If not using wine, add the beef broth at this stage instead.
3. Step 3: Stir in the beef broth and let it simmer for 5 minutes. Add the pasta and cook according to package instructions until al dente. Taste the pasta to ensure it is perfectly cooked.
4. Step 4: Lower the heat, then stir in the heavy cream until the sauce is silky smooth. Add Worcestershire sauce if using. Taste and adjust with salt or more pepper if needed, keeping in mind the cheeses will add additional saltiness.
5. Step 5: Remove from heat and stir in the shredded Gruyère and Parmesan cheese until melted and creamy. Garnish with extra Parmesan and serve immediately.

Tips & Variations

• For a dairy-free alternative, swap heavy cream with cashew cream or evaporated milk.
• If you prefer not to use white wine, simply use extra beef broth; the dish remains delicious without wine.
• Substitute Gruyère with Swiss, mozzarella, or provolone cheese for a similar melt and texture.
• Yellow onions provide the best sweet-savory flavor, but sweet onions like Vidalia can caramelize faster if you’re short on time.
• Choose short, sauce-catching pasta shapes like rigatoni, fusilli, or penne for the best texture and sauce coverage.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce as needed. This dish is best enjoyed fresh but still tastes great warmed up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without heavy cream?

Yes, you can replace heavy cream with half-and-half, evaporated milk, or a dairy-free option like cashew cream. This change may slightly alter the richness but will still yield creamy results.

Is it necessary to use white wine in the recipe?

No, white wine is optional. You can substitute it with extra beef broth. The wine adds a brightness to the dish, but the pasta remains flavorful and satisfying without it.

One Pot French Onion Pasta Recipe

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★★★★★

5 from 138 reviews

A rich and comforting one-pot French onion pasta featuring deeply caramelized onions, a creamy sauce with Gruyère and Parmesan cheeses, and tender pasta cooked perfectly in beef broth for a luscious, savory meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 5 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Vegetables

• 3 Yellow Onions, thinly sliced
• 4 Garlic Cloves, minced

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-and-half)

Herbs & Spices

• 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon Black Pepper
• Pinch of Salt
• 1/2 to 1 teaspoon Worcestershire Sauce (optional)

Pasta & Cheese

• 12 ounces Pasta of choice (rigatoni, fusilli, penne recommended)
• 6 ounces Gruyère Cheese, shredded
• 2 ounces Parmesan Cheese, shredded

Instructions

1. Caramelize 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 and stir to coat. Cook slowly for 25-30 minutes, stirring occasionally until the onions are deeply golden, soft, and caramelized. If the onions start to burn, add a splash of water or broth and reduce heat. Patience is necessary to develop the sweet-savory flavor.
2. Add Aromatics and Deglaze: Stir in the minced garlic, thyme, and black pepper, cooking until fragrant for about 1 minute. Pour in the white wine, if using, scraping up the browned bits from the pan bottom. Cook until the wine mostly evaporates. If omitting wine, add beef broth at this stage instead.
3. Simmer and Cook Pasta: Stir in the beef broth and bring to a simmer for 5 minutes. Add the pasta and cook according to package instructions until al dente. Taste to ensure pasta is perfectly cooked.
4. Finish the Sauce: Lower the heat and stir in the heavy cream. Add Worcestershire sauce if desired. Adjust seasoning with salt and more pepper as needed. Stir until the sauce is silky.
5. Add Cheese and Serve: Remove from heat and stir in shredded Gruyère and Parmesan cheeses until melted and creamy. Garnish with extra Parmesan and serve immediately for best flavor and texture.

Notes

• You can substitute heavy cream with half-and-half, evaporated milk, or cashew cream for a dairy-free option.
• If skipping white wine, simply use extra beef broth; the wine adds brightness but is not necessary.
• If Gruyère is not available, Swiss, mozzarella, or provolone cheeses provide similar melty textures.
• Yellow onions give the best deep savory sweetness; sweet onions caramelize faster but are milder. White or red onions can be used but alter the flavor.
• Short, sauce-catching pasta shapes like rigatoni, fusilli, or penne work best. For a fancier presentation, try wide noodles like pappardelle.

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