One Pot French Onion Pasta is not only easy and quick to make but the caramelized onions and creamy texture make it feel like a true delight. It requires very basic ingredients that most of you probably already have in your kitchen, so there’s no need to go overboard.
Why you’ll love one pot French onion pasta
If you’re a pasta lover, this French Onion Pasta is a real treat. It’s the kind of dish you’ll want to enjoy on chilly days, wrapped up in a blanket. Plus, it’s healthy. With beef broth and onions, both nutritionally beneficial — it provides a good source of protein and antioxidants. The olive oil in it brings extra benefits. This comforting one-pot dish also means less cleanup, making it perfect for a cozy, hassle-free meal.
Ingredient list
12 oz (340g) pasta (such as fettuccine, penne, or spaghetti)
3 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar
2 cloves garlic, minced
1/2 cup chicken broth
2 cups beef or vegetable broth
1 tbsp fresh thyme (or 1 tsp dried thyme)
1 tbsp flour (for thickening)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup grated Gruyère or Swiss cheese
Salt and pepper, to taste
Fresh parsley or chives (optional, for garnish)
Step-by-step instructions
Take a large pot or Dutch oven, add butter and olive oil, and melt the butter over medium heat.
Caramelize the onions
Add thinly sliced onions and a pinch of salt. Let them cook slowly, stirring often, until the onions are deeply caramelized. This should take about 20-25 minutes. You can add a little sugar at this point to help speed up the caramelizing process and make the onions even more caramelized. This will also add a nice balance to the savory broth.
Build sauce base
Add the garlic, fresh thyme, and balsamic vinegar. I like to add mushrooms, so I add them at this point. Stir and cook for another 2 minutes, or until the mushrooms become softened and turn brown.
Deglaze the pan with a little bit of broth, mixing thoroughly to combine all the ingredients and let it cook for another 2 minutes.
Sprinkle in the all-purpose flour to form a thicker texture and a light roux. Stir for 1 minute. The flour is optional, but it helps create a creamy texture. If you want the final dish to be creamy, I recommend following this step.
Now add the beef broth, or vegetable broth if you’re vegetarian, and bring to a boil. Mix thoroughly, then add just a pinch of salt and pepper.
Cook pasta
When the broth starts boiling, add the dry pasta to the pan. At this point, reduce the heat to a simmer and let it cook uncovered for about 10-12 minutes. Stir occasionally with a spatula until the pasta is al dente and most of the liquid has been absorbed.
You can add cooked pasta directly to the broth, but I prefer to add mine dry. Cooking it in the broth allows the pasta to soak up all the rich flavors, making it more flavorful. If you choose to add cooked pasta, you’ll want to reduce the amount of beef (or vegetable) broth slightly to avoid a soupy consistency. For dry pasta, I recommend using 2 cups of broth for the best results. If you’re using cooked pasta instead of dry, you can reduce the amount of broth to about 1 ½ cups.
If at this point you feel the broth has boiled away and the pasta still needs more time to cook, you can add a little bit of hot water.
Add cheese and cream
If you prefer a richer and gooier texture, you can also add a splash of heavy cream. This is completely optional but if you choose to, add the cream right after the pasta is cooked and most of the liquid has been absorbed, before stirring in the cheeses.
Once the pasta is tender, add the Gruyère (or Swiss) and Parmesan, and continue stirring until the cheese becomes gooey and melted. This is what gives the dish its rich and creamy texture.
Sprinkle with fresh parsley and cilantro. Other than cilantro and fresh parsley, I also like to top mine with a sprinkle of fresh lemon zest and a squeeze of lemon juice to add a zesty touch. This step is optional but gives the pasta a vibrant lift.
If you like this recipe, please leave a comment or a star rating below. Tysm!
Ingredients notes
You can use any type of pasta you want, based on your liking or shape, such as fettuccine, penne, or spaghetti, but it’s better to use the sturdier ones that hold the sauce well.
I highly recommend using yellow onions for this recipe for deep caramelization, and make sure they are thinly sliced. This step I call the make-or-break of the recipe.
Gruyère or Swiss cheese gives the dish its creamy texture, but if you prefer a different cheese, feel free to substitute with mozzarella, fontina, or any cheese that melts well.
What to serve with Easy French Onion Pasta
Crusty Bread or Garlic Bread: French onion pasta has a creamy texture, and it pairs perfectly with garlic bread.
Fresh Salad: Some light fresh salad with creamy, rich pasta has always been my favorite combo. The freshness of the crisp green salad and the creamy flavor together elevate the nutritional value of the recipe.
Roasted Vegetables: Roasted veggies are also a perfect side. Try adding carrots or Brussels sprouts. Trust me, their natural sweetness pairs well with the savory onion flavor in the pasta.
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Equipments you will need
One Pot French Onion Pasta
Ingredients
- 12 oz 340g pasta (such as fettuccine, penne, or spaghetti)
- 3 large yellow onions thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 2 cups beef or vegetable broth
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp flour for thickening
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Gruyère or Swiss cheese
- Salt and pepper to taste
- Fresh parsley or chives optional, for garnish
Instructions
- Take a large pot or Dutch oven, add butter and olive oil, and melt the butter over medium heat.
- Add thinly sliced onions and a pinch of salt. Let them cook slowly, stirring often, until the onions are deeply caramelized. This should take about 20-25 minutes. You can add a little sugar at this point to help speed up the caramelizing process and make the onions even more caramelized. This will also add a nice balance to the savory broth.
- Add the garlic, fresh thyme, and balsamic vinegar. I like to add mushrooms, so I add them at this point. Stir and cook for another 2 minutes, or until the mushrooms become softened and turn brown.
- Deglaze the pan with a little bit of broth, mixing thoroughly to combine all the ingredients and let it cook for another 2 minutes.
- Sprinkle in the all-purpose flour to form a thicker texture and a light roux. Stir for 1 minute. The flour is optional, but it helps create a creamy texture. If you want the final dish to be creamy, I recommend following this step.
- Now add the beef broth, or vegetable broth if you’re vegetarian, and bring to a boil. Mix thoroughly, then add just a pinch of salt and pepper.
- When the broth starts boiling, add the dry pasta to the pan. At this point, reduce the heat to a simmer and let it cook uncovered for about 10-12 minutes. Stir occasionally with a spatula until the pasta is al dente and most of the liquid has been absorbed.
- You can add cooked pasta directly to the broth, but I prefer to add mine dry. Cooking it in the broth allows the pasta to soak up all the rich flavors, making it more flavorful. If you choose to add cooked pasta, you’ll want to reduce the amount of beef (or vegetable) broth slightly to avoid a soupy consistency. For dry pasta, I recommend using 2 cups of broth for the best results. If you’re using cooked pasta instead of dry, you can reduce the amount of broth to about 1 ½ cups.
- If at this point you feel the broth has boiled away and the pasta still needs more time to cook, you can add a little bit of hot water.
- If you prefer a richer, gooier texture, you can also add a splash of heavy cream. This is completely optional but if you choose to, add the cream right after the pasta is cooked and most of the liquid has been absorbed, before stirring in the cheeses.
- Once the pasta is tender, add the Gruyère (or Swiss) and Parmesan, and continue stirring until the cheese becomes gooey and melted. This is what gives the dish its rich and creamy texture.
- Sprinkle with fresh parsley and cilantro.
- If you like this recipe, please leave a comment or a star rating below. Tysm!