One Pot French Onion Pasta is a luscious, cheesy dish that combines the savory depth of French onion soup with the comforting embrace of creamy pasta. With caramelized onions, rich broth, and melty cheese, this one-pot wonder transforms a classic soup into a satisfying meal perfect for weeknights or dinner parties.
Why You’ll Love This Recipe?
- Easy to Make: Minimal cleanup and simple ingredients make it a hassle-free meal.
- Bursting with Flavor: Sweet caramelized onions and savory broth create an irresistible taste.
- Perfect Comfort Food: Creamy, cheesy, and soul-warming for any season.
- Customizable: Easy to adjust ingredients to suit your taste preferences.
Ingredients
- Yellow onions (3 large, thinly sliced): These are the star of the dish, offering a sweet and rich caramelized flavor.
- Butter (2 tablespoons): Helps caramelize the onions to perfection.
- Beef or vegetable broth (4 cups): Creates the base with a deep, savory taste reminiscent of French onion soup.
- Pasta (12 ounces, such as fettuccine or linguine): Absorbs all the flavorful broth while cooking.
- Gruyère cheese (1 cup, shredded): Adds a creamy, nutty richness that ties everything together.
(Full list of ingredients in the recipe card below.)
Steps
- Caramelize the Onions
In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized (about 20–25 minutes). - Deglaze the Pot
Pour in a splash of broth to deglaze the pot, scraping up any browned bits stuck to the bottom. - Add the Broth and Pasta
Stir in the remaining broth and bring to a boil. Add pasta, reduce heat to a simmer, and cook until the pasta is tender and most of the liquid has been absorbed (about 10–12 minutes). - Incorporate the Cheese
Stir in shredded Gruyère until melted and creamy. Adjust seasoning with salt and pepper. - Garnish and Serve
Serve hot, topped with fresh parsley or thyme for a burst of color and freshness.
Variations
- Add Protein: Stir in shredded rotisserie chicken, cooked sausage, or sautéed mushrooms for added heartiness.
- Switch the Cheese: Try Parmesan or mozzarella for a different flavor profile.
- Go Gluten-Free: Use gluten-free pasta and ensure your broth is certified gluten-free.
Tips and Tricks
- Low and Slow: Patience is key to perfectly caramelized onions—don’t rush this step!
- Use Good Quality Cheese: Gruyère melts beautifully and adds authentic flavor.
- Monitor the Liquid: Add extra broth if the pasta absorbs too much before fully cooking.
How to Serve
Pair this pasta with a fresh green salad and crusty bread to soak up any leftover sauce. A glass of dry white wine makes a perfect accompaniment.
Make Ahead and Storage
- Make Ahead: Caramelize the onions up to 3 days in advance and store them in an airtight container in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to revive the creamy sauce.
FAQs
- Can I use a different type of pasta?
Absolutely! Short pasta like penne or rigatoni works just as well, though the cooking time may vary. - What if I don’t have Gruyère?
Substitute with Swiss cheese or any melty cheese you have on hand. - Can I make this vegetarian?
Yes, simply use vegetable broth instead of beef broth.
One Pot French Onion Pasta
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One Pot
- Cuisine: French-American
Description
One Pot French Onion Pasta is a luscious, cheesy dish that combines the savory depth of French onion soup with the comforting embrace of creamy pasta. With caramelized onions, rich broth, and melty cheese, this one-pot wonder transforms a classic soup into a satisfying meal perfect for weeknights or dinner parties.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup dry white wine (optional)
- 5 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces uncooked rigatoni or other short pasta
- 1 cup shredded Gruyère cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Caramelize the Onions
In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized (about 20–25 minutes). - Deglaze the Pot
Pour in a splash of broth to deglaze the pot, scraping up any browned bits stuck to the bottom. - Add the Broth and Pasta
Stir in the remaining broth and bring to a boil. Add pasta, reduce heat to a simmer, and cook until the pasta is tender and most of the liquid has been absorbed (about 10–12 minutes). - Incorporate the Cheese
Stir in shredded Gruyère until melted and creamy. Adjust seasoning with salt and pepper. - Garnish and Serve
Serve hot, topped with fresh parsley or thyme for a burst of color and freshness.
Notes
- For a vegetarian version, use vegetable broth and skip the wine.
- You can substitute Gruyère with mozzarella or Parmesan if preferred.
- Pair with crusty bread for a complete meal!
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg