Why You’ll Love One Pot French Onion Pasta Recipe

This recipe is a one-pot wonder, meaning no fuss and minimal cleanup. It brings together the bold, caramelized flavor of onions with tender pasta, all simmered in a rich broth. The result is a creamy, savory dish that’s perfectly balanced and incredibly satisfying. The beauty of this recipe lies in its simplicity: you’ll only need a handful of ingredients, and it all comes together in one pot for a mess-free meal. Plus, it’s easily customizable with a variety of cheese toppings, making it ideal for any cheese lover.

Ingredients

1 tablespoon olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 ½ cups chicken broth
1 teaspoon fresh thyme, chopped
8 ounces pasta (penne or fusilli work well)
1 cup heavy cream
1 cup shredded Gruyère cheese
½ cup shredded Parmesan cheese
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add the sliced onions and sauté until they begin to soften, about 5 minutes. Stir occasionally.
Reduce the heat to low and continue cooking the onions, stirring frequently, until they are caramelized and golden brown, about 20 minutes.
Add the minced garlic to the pot and cook for another minute, until fragrant.
Pour in both the beef and chicken broths, and stir in the fresh thyme. Bring the mixture to a simmer.
Add the pasta and cook according to the package instructions, stirring occasionally to prevent sticking, until al dente, about 10 minutes.
Lower the heat and stir in the heavy cream. Let it simmer for a few more minutes, until the sauce has thickened slightly.
Remove from heat and stir in the shredded Gruyère and Parmesan cheese until melted and the sauce becomes creamy.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with extra cheese if desired.

Servings and Timing

Servings: 4-6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Variations

Vegetarian Version: Skip the beef broth and use vegetable broth instead for a vegetarian-friendly option.
Cheese Variations: If Gruyère isn’t available, try Swiss cheese or even mozzarella for a different flavor profile.
Add Protein: For added protein, stir in some cooked chicken, bacon, or sausage.
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to give the dish some heat.

Storage/Reheating

Storage: Allow the pasta to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a pot over low heat, adding a splash of broth or milk to loosen the sauce if needed. Stir occasionally to prevent sticking and ensure even heating.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes, you can substitute with any type of pasta you prefer. Penne, fusilli, or farfalle are great options for this dish.

2. Can I make this recipe ahead of time?

Yes, you can prepare this dish ahead of time and store it in the fridge. Just reheat it with a bit of broth or cream to restore its creamy texture.

3. Can I freeze this recipe?

While the pasta can technically be frozen, it’s best enjoyed fresh as freezing may cause the cream sauce to separate upon reheating.

4. What if I don’t have beef broth?

If you don’t have beef broth, you can substitute with more chicken broth or vegetable broth. The flavor will be slightly different but still delicious.

5. Is this recipe gluten-free?

This recipe is not gluten-free due to the pasta. However, you can use gluten-free pasta to make it suitable for a gluten-free diet.

6. Can I use low-fat cream instead of heavy cream?

You can use low-fat cream or milk, but the sauce may not be as rich and creamy. If you prefer a lighter version, try using half-and-half.

7. Can I add more vegetables to this dish?

Yes! Feel free to add mushrooms, spinach, or even roasted vegetables to enhance the flavor and texture.

8. Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 4-6 hours, adding the cream and cheese at the end.

9. Can I use a different type of cheese?

Gruyère and Parmesan are ideal for this dish, but you can swap them out for cheeses like cheddar, fontina, or Gouda, depending on your preference.

10. What’s the best way to caramelize the onions?

Caramelizing onions takes time and patience. Cook them over low heat, stirring frequently to prevent burning. The slow process will bring out their natural sweetness.

Conclusion

One Pot French Onion Pasta is a comforting, flavorful dish that combines the best elements of French onion soup with creamy pasta. It’s easy to make, full of delicious flavors, and perfect for any weeknight dinner. Whether you’re a fan of French onion soup or simply craving a cozy pasta dish, this recipe is sure to impress. With minimal cleanup and the ability to customize it to your liking, it’s a recipe you’ll return to again and again!

One Pot French Onion Pasta

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This One Pot French Onion Pasta combines the rich, savory flavor of French onion soup with the comforting goodness of pasta, all cooked in one pot for easy cleanup. Perfect for a cozy dinner, this simple yet delicious dish is made with caramelized onions, garlic, and a creamy, cheesy sauce that will satisfy your cravings.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main Dish
Method: Stovetop
Cuisine: French-inspired
Diet: Vegetarian

Instructions

Caramelize the onions: In a large pot, heat olive oil over medium heat. Add the onions and cook, stirring occasionally, for 15–20 minutes, until they are golden brown and caramelized.
Add garlic and broth: Stir in the garlic and cook for another minute. Add the beef broth, white wine (or water), and water. Stir well to combine.
Cook pasta: Bring the mixture to a boil. Once boiling, add the pasta, dried thyme, bay leaf, salt, and pepper. Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
Finish the dish: Stir in the heavy cream, Gruyère, and Parmesan cheese until the cheese is melted and the sauce is creamy.
Serve: Remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

You can substitute the beef broth with vegetable broth to make this dish vegetarian.
For extra flavor, you can top with more Gruyère cheese and broil the pasta for a few minutes until golden and bubbly.
If the pasta absorbs too much liquid while cooking, add a bit more water or broth to reach your desired consistency.