One-Pot French Onion Pasta

This dish builds flavor through careful layering: onions caramelize low and slow until jammy, while white wine deglazes the pan for concentrated depth. The pasta cooks directly in the broth, absorbing all the rich flavors as its starch naturally thickens the sauce into the perfect consistency.

As a one-pan wonder, this French onion pasta recipe simplifies your cooking and makes cleanup super easy! The pantry-staple ingredients allow easy variations, while still promising the end result of a dish that resembles sophisticated comfort food. 

For extra flair, finish with a broiled cheese crust or crispy breadcrumbs. And if you’re as much a fan of French onion soup adaptations as I am, be sure to try this Creamy French Onion Chicken or French Onion Soup Dumplings. 

Ingredient notes

• Olive oil – Adds a fruity, peppery base for caramelizing the onions. Extra virgin olive oil’s low smoke point makes it one of the best options for low-heat cooking. 
• Unsalted butter – Adding butter to the oil deepens the onion caramelization with its milk solids, adding a nutty, creamy sweetness. I prefer unsalted butter for better salt control.
• Onions – Yellow onions are the star ingredient in this dish! They are caramelized for a jammy sweetness and irresistible umami depth. Yellow onions have a good balance of sweetness and pungency, but you could also use sweeter onions, like Vidalia. 
• Sugar – The granulated sugar accelerates the caramelization process by breaking down the onions faster. It adds a touch of sweetness and balances acidity. A like-for-like swap with honey is possible, if you prefer. 
• Garlic – Minced garlic cloves always provide the best pungent, aromatic depth. Add the garlic later in the cooking to avoid burning. Use roasted garlic for a richer and sweeter flavor, or garlic powder in a pinch. 
• Thyme – The earthy, floral notes of fresh thyme complement the onions. Use dried thyme ((1 tsp dried = 1 Tbsp fresh) or fresh rosemary for a more piney twist.  
• Dry white wine – The white wine deglazes the pan, adding acidity and complexity. I recommend Chardonnay or Sauvignon Blanc. 
• Orecchiette – This short pasta catches the sauce and caramelized onions. Feel free to use other varieties of short pasta, such as farfalle, rigatoni, or shells.
• Beef broth – The base for cooking the pasta, adding savory depth. Low-sodium broth prevents over-salting. Vegetable broth, chicken broth, or Parmesan broth can be used instead. 
• Water – Loosens the jammy onions while they cook, if needed. It’s also added with the broth as a liquid base to cook the pasta. 
• Gruyere – Melts into a creamy, nutty sauce. You could also use Emmental (for a similar melt), Comté (for nutty flavor), or Swiss cheese (as a milder option).
• Parmesan – Adds a salty, umami punch. Finely grated Parmesan blends smoothly. You could also use Pecorino Romano (a saltier option), Grana Padano (milder), or vegan Parmesan. 
• Dijon mustard – Dijon balances the richness of the sauce with its tangy notes and emulsifies the sauce. Stone-ground mustard or yellow mustard (mixed with ½ tsp vinegar) could also work. 
• Worcestershire sauce – This is an umami booster with anchovy depth. You can find vegan versions that omit fish.
• Sherry vinegar – For brightening the dish with subtle sweetness and acidity. Use red wine vinegar, balsamic vinegar, or lemon juice instead. 
• Kosher salt and pepper – To taste.

How to make it

Step 1

Caramelize the onions

• Heat a large, deep skillet over medium heat. Add olive oil and butter. Once melted, add the sliced onions, arranging evenly.
• Reduce the heat to medium-low. Cook for 10 minutes, then sprinkle in the sugar and a pinch of salt.
• Continue cooking for 45–60 minutes, stirring occasionally, until the onions are deeply golden and jammy. 

Step 2

Build flavor

• Increase the heat to medium-high. Add the garlic and chopped thyme, cooking until  fragrant (about 1 minute).
• Pour in the white wine and simmer until reduced by half (about 3 minutes), scraping up and browned bits from the bottom of the skillet. 

Step 3

Cook the pasta

• Add the beef broth and water to the skillet and bring to a simmer.
• Stir in the pasta and cook, stirring occasionally until al dente (about 10–12 minutes).

Step 4

Finish the sauce

• Remove the skillet from the heat and mix in the Gruyère, Parmesan, Dijon mustard, Worcestershire sauce, and sherry vinegar. 
• Stir until the cheese melts, then season with salt and pepper, as needed. 

Step 5

Serve

• Garnish your French onion pasta with reserved fresh thyme and serve immediately!

Ways to add rich umami flavor to French Onion Pasta

Unlock next-level depth in your French onion pasta with two simple but transformative tricks, each adding luxurious layers of umami that elevate every bite:

• Roasted Garlic – Roasted garlic transforms French onion pasta by adding a deep, caramelized sweetness and mellow, nutty richness that raw garlic can’t achieve.
• Browned Butter – Browned butter adds a toasty, nutty complexity to French onion pasta, turning a simple dish into something deeply aromatic and luxurious.

Tips and tricks

• Lower the heat if the onions are browning too quickly. Caramelizing onions requires patience, and reducing the heat ensures they develop a deep, sweet flavor without burning. Remember, there is a time difference for sauteeing onions and caramelizing onions. 
• Add a splash of water to the caramelizing onions if the pan looks dry or the onions stick. This will loosen the browned bits and prevent scorching so that you get the best jammy texture.
• Only add the garlic later in the process, after the onions are fully caramelized, to avoid burning. 
• Cook the pasta directly in the broth-based liquid to let it absorb the rich French onion flavors while simplifying cleanup and adding convenience without having to cook the pasta separately.  
• Add the pasta towards the end of cooking to ensure it stays al dente, as overcooking it in the simmering broth can turn it mushy.
• Finish the sauce off the heat to gently melt the cheese without overcooking the pasta, relying on residual warmth to create a smooth, creamy consistency.
• Stir the pasta occasionally as it simmers to prevent sticking and ensure even absorption of the broth.
• Taste and adjust seasoning just before serving, as the saltiness of the broth and cheese varies.
• Use freshly grated cheese for the creamiest melt. Pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
• Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta. 
• Use a large enough skillet to comfortably hold all of the ingredients. 

Serving suggestions

Enjoy your French onion pasta as is or add it alongside these perfect pairings – from crispy garlic bread for soaking up every drop of sauce to protein-packed meat for a hearty twist. For lighter options, try a refreshing salad or roasted veggies. 

• Garlic Bread
• Crispy Air Fryer Chicken Tenders
• Air Fryer Shrimp
• Steak Bites with Garlic Butter
• Shaved Fennel and Celery Salad with Parmesan
• Sous Vide Asparagus
• Crispy Air Fryer Mushrooms

Did you make this French onion pasta?

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