One-Pot French Onion Pasta
Servings: 6 people
Calories: 518kcal
This one-skillet French Onion Pasta transforms the rich, savory flavors of classic French onion soup into a creamy, comforting pasta dish. Caramelized onions simmered with beef broth, white wine, and thyme create a deeply flavorful base, while Gruyère and Parmesan melt into a luscious cheese sauce that clings to every bite. Perfect for weeknights yet elegant enough for entertaining!
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Equipment
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 2 Tablespoons unsalted butter
- 4 large yellow onions thinly sliced
- 2 tsp. sugar
- 6 cloves garlic minced
- 4 teaspoons fresh thyme chopped, plus more to garnish
- ¾ cup dry white wine
- 1 pound orecchiette or other short cut pasta
- 2 cups beef broth low sodium
- 3 ½ cups water
- 4 ounces Gruyère coarsely grated (about 1 cup)
- 1 oz. Parmesan finely grated (about ½ cup)
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 Tablespoon sherry vinegar
- Kosher salt and pepper to taste
Instructions
- Heat a large, deep skillet on medium heat. Add the oil and butter. Once melted, add the onions and arrange evenly in the pan.
- Reduce the heat to medium-low and cook the onions for about 10 minutes.
- Sprinkle the onions with the sugar and a pinch of salt.
- Continue cooking the onions for 45-minutes to 1 hour, stirring occasionally, until the onions are golden in color and jammy. You may want to lower the heat if the onions are browning too much. You can also add a splash of water to loosen things up.
- Increase the heat to medium-high and add garlic and thyme and cook until fragrant, about 1 minute.
- Add white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes.
- Add beef stock and water and bring to a simmer. Add the orecchiette and cook, stirring occasionally, until the pasta is al dente, 10-12 minutes.
- Remove the skillet from the heat and add Gruyere, Parmesan, butter, Dijon mustard, Worcestershire sauce, and sherry vinegar. Stir until the cheese is melted. Season with salt and pepper, to taste. Garnish with fresh thyme leaves, if desired. Enjoy!
Notes
Storing
- Store leftover French onion pasta in an airtight container in the fridge for 3-4 days.
- While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing, and the sauce could separate. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.
- Gently reheat your French onion pasta on the stovetop with a splash of broth or water to restore its texture, stirring frequently over medium-low heat until warmed through.
- 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.
- Gluten-Free - Use gluten-free pasta (made from brown rice or chickpeas).
- Vegan and dairy-free - Replace the butter with vegan butter or more olive oil, use vegetable broth, and swap Gruyère and Parmesan for vegan cheese (cashew-based or nutritional yeast).
- Meaty additions - Add browned ground beef, pancetta, bacon, chicken, or shrimp.
- Onions - Combine yellow onions, red onions, and shallots for layered sweetness. Vidalia onions could be used for a sweeter French onion pasta.
- Vegetables - Consider adding leeks or mushrooms for a boost of veggies, added flavor, and texture.
- Creamy sauce - Add cream cheese or heavy cream for a thicker and creamy sauce. Adjust the other liquids to achieve the desired consistency.
- Kick of heat: Add cayenne or red pepper flakes for warmth.
- Toppings - Toast panko with garlic and thyme for a crunchy topping to this pasta dish.
- Wine-free - Omit the wine if you don’t enjoy cooking with alcohol and increase the broth. You could also add a splash more of the sherry vinegar to brighten up the flavor a bit at the end.
Nutrition
Calories: 518kcal | Carbohydrates: 70g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 575mg | Potassium: 438mg | Fiber: 4g | Sugar: 9g | Vitamin A: 401IU | Vitamin C: 11mg | Calcium: 313mg | Iron: 2mg