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One Pot French Onion Pasta Recipe

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4 from 77 reviews

This One Pot French Onion Pasta is a comforting and flavorful dish combining deeply caramelized onions with a creamy, cheesy sauce all cooked together with short cut pasta. Using a single Dutch oven, it’s an easy, elegant meal with rich Gruyere and Parmesan cheeses, accented by savory herbs and a hint of Worcestershire and soy sauces for depth. Perfect for cozy dinners, this recipe delivers all the classic French onion soup flavors in a satisfying pasta form.

Ingredients

For the Onions

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch thick rings (mandoline recommended)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Sauce

  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 1/2 cups water (can substitute beef broth, omit bouillon if using broth)
  • 1 12 oz. can evaporated milk
  • 1/2 tablespoon cornstarch
  • 2 tablespoons beef bouillon (granulated, base or cubes; omit if using broth)
  • 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper

Added Last

  • 1 pound short cut pasta, uncooked (orecchiette recommended)
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize Onions: Melt the butter in olive oil in a large 7-quart Dutch oven over medium heat. Add sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 30 to 35 minutes. Reduce the heat if onions begin to scorch and add more butter or oil if needed to keep them moist.
  2. Make Sauce: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Sauté for about 30 seconds until fragrant.
  3. Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then stir into the pot. Increase heat to high and bring to a boil. Stir in beef bouillon granules (if using), fresh parsley, thyme, oregano, paprika, and pepper. Mix well.
  4. Cook Pasta: When the liquid reaches a boil, add the uncooked pasta. Reduce heat to a medium-high simmer and cook uncovered for 20 to 25 minutes or until pasta is al dente. Stir frequently to prevent sticking and push pasta down into the liquid so it cooks evenly. Add more water if necessary if the liquid reduces too quickly.
  5. Add Cheeses and Finish: Remove the pot from heat. Stir in Gruyere cheese a handful at a time until melted, followed by Parmesan until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. For a saucier consistency, stir in additional water or milk. Garnish with fresh parsley if desired before serving.

Notes

  • Meal Prep: Slice and store onions in an airtight container refrigerated for up to two days. For faster prep, caramelize onions in advance and store with the sauce ingredients (except pasta and cheese) covered in the fridge. When ready, bring mixture to a boil and continue recipe.
  • Leftovers: Cool pasta to room temperature then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in microwave or on stovetop, adding a splash of water or milk to loosen the sauce if desired.

Find it online: https://flavorspath.com/one-pot-french-onion-pasta-recipe/