Creamy One Pot French Onion Pasta Recipe
If you love the rich flavors of traditional French onion soup, you’re going to adore this creamy one-pot French onion pasta. This viral pasta recipe takes the best parts of classic French onion soup—sweet caramelized onions, melty cheese, and a deep, hearty broth—and transforms them into a comforting hearty pasta dish. With minimal cleanup, this recipe is perfect for busy weeknights or when you’re craving something comforting and flavorful.
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Ingredients for French Onion Pasta
- Unsalted butter: ½ stick
- Yellow onions: 3 medium, thinly sliced
- Garlic cloves: 3, minced
- White wine vinegar or sherry vinegar: 2 tbsp
- Beef broth or beef stock: 8 cups (vegetable broth or chicken broth can also be used)
- Salt: ½ tsp
- Black pepper: ½ tsp
- Dried thyme: ½ tbsp (or fresh thyme if available)
- Bay leaf: 1
- Worcestershire sauce: 1 tbsp
- Dry pasta: 1 lb (egg noodles or medium shells work best)
- Heavy cream: ¼ cup
- Provolone or parmesan cheese: For topping
Making French Onion Pasta
Melt Butter in a Large Pot or Dutch Oven
Place a large pot or dutch oven over medium heat and add the unsalted butter. Let it melt completely, swirling the pot occasionally to coat the bottom evenly. This helps prevent the onions from sticking as they cook.
Cook the Onions
Add the thinly sliced yellow onions to the melted butter. Stir to coat the onions in the butter. Allow them to cook over medium heat for 15-20 minutes, stirring every 2-3 minutes to prevent burning. As the onions cook, they’ll gradually soften and take on a sweet flavor, turning a deep golden brown color. This step is crucial for building the rich caramelized onion base.
Add the Garlic
Once the onions are deeply caramelized, add the minced garlic. Stir continuously for about 1 minute, or until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can add bitterness to the dish.
Deglaze the Pot
Pour in the white wine vinegar or sherry vinegar to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits that have formed on the bottom. These brown bits are packed with flavor and will enrich the dish. Let the vinegar cook down for about 30 seconds.
Add the Broth and Seasonings
Pour in the beef broth (or your preferred substitute) and stir to combine. Add the Worcestershire sauce, dried thyme (or fresh thyme sprigs), bay leaf, salt, and black pepper. Mix well to distribute the seasonings evenly.
Bring to a Boil
Increase the heat to medium-high and bring the mixture to a rolling boil. This ensures the pasta will cook properly in the liquid.
Cook the Pasta
Add the dry pasta to the boiling broth. Stir to ensure the pasta is fully submerged and not sticking together. Cover the pot with a lid, reduce the heat to medium-low, and let the pasta cook for 8-10 minutes. Stir occasionally to prevent sticking and to help the pasta absorb the flavors of the broth.
Check for Doneness
After 8-10 minutes, check the pasta for doneness. It should be al dente, tender but still slightly firm to the bite. If it needs more time, let it cook for another minute or two, adding a splash of water if the liquid reduces too much.
Add the Cream
Once the pasta is cooked, remove the bay leaf and any thyme sprigs if using fresh thyme. Lower the heat to medium-low and stir in the heavy cream. The cream will combine with the broth to create a silky, creamy sauce that coats the pasta beautifully.
Serve and Garnish
Ladle the pasta onto plates or bowls. Top each serving with a generous amount of shredded provolone or parmesan cheese. The heat from the pasta will melt the cheese, creating a rich, gooey topping.
Optional Additions
For an extra flavor boost, sprinkle with fresh thyme leaves or a pinch of red pepper flakes for a hint of spice.
Enjoy
Serve immediately while hot, and enjoy this comforting one-pot dish with all the flavors of classic French onion soup in pasta form.
Storage Tips
If you have leftovers (though it’s unlikely!), store the pasta in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat with a splash of water or broth to loosen the sauce.
Recipe Notes
- For an added twist, sprinkle the dish with gruyère cheese instead of parmesan for the flavors of classic French onion soup in pasta form.
- This recipe works wonderfully with medium shells, egg noodles, or even orecchiette pasta.
- For a vegetarian version, substitute beef broth with vegetable broth or chicken stock.
Conclusion
This creamy one-pot French onion pasta recipe is bound to become your new favorite comfort food. It combines the best things about French onion soup with the ease of a one-pot pasta dish, making it perfect for dinner any night of the week. If you love one pot meals try our Marry Me Chicken Soup!
Creamy One Pot French Onion Pasta
Equipment
- large pot or dutch oven
- wooden spoon
- knife
- cutting board
- Measuring spoons and cups
Ingredients
- ½ stick unsalted butter
- 3 medium yellow onions thinly sliced
- 3 garlic cloves minced
- 2 tbsp white wine vinegar or sherry vinegar
- 8 cups beef broth or substitute vegetable broth or chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ tbsp dried thyme or 1 tbsp fresh thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 lb dry pasta egg noodles or medium shells
- ¼ cup heavy cream
- Provolone or parmesan cheese for topping
Instructions
- Melt the butter in a large pot or dutch oven over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they turn a deep golden brown.
- Stir in the minced garlic and cook for 1 minute.
- Deglaze the pot with white wine vinegar, scraping up any browned bits with a wooden spoon.
- Pour in the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine, then bring to a rolling boil.
- Add the pasta, ensuring it’s submerged in the liquid. Cover and reduce the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Remove the bay leaf and thyme sprigs if using fresh thyme. Stir in the heavy cream until the sauce is smooth and creamy.
- Serve hot, topped with shredded provolone or parmesan cheese.
