Print

One-Pot Creamy French Onion Pasta with Caramelized Onions

A white bowl filled with creamy french onion pasta topped generously with deeply caramelized onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform the deep, savory flavors of classic French onion soup into an easy, comforting pasta dish. This one-pot recipe features rich caramelized onions, a creamy sauce, and plenty of melted Gruyère cheese, making it the perfect easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more for seasoning
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups beef broth (low sodium preferred)
  • 1 pound pasta (such as penne or rotini)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup water
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until they are deeply golden brown and caramelized. Add the sugar and salt during the last 5 minutes of cooking to aid caramelization.
  2. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. Pour in the beef broth and bring the mixture to a simmer. Add the uncooked pasta to the pot, stirring to submerge it completely in the liquid.
  4. Cover the skillet and cook according to the pasta package directions, usually about 10 to 12 minutes, stirring every few minutes to prevent sticking. If the liquid reduces too quickly before the pasta is tender, add the 1/4 cup of water.
  5. Once the pasta is cooked al dente, reduce the heat to low. Stir in the heavy cream until the sauce is smooth and creamy.
  6. Remove the skillet from the heat. Stir in the Gruyère cheese and Parmesan cheese until they melt into the sauce, creating a rich, cheesy coating.
  7. Taste and adjust salt and pepper as needed. Serve immediately, garnished generously with fresh chopped parsley.

Notes

  • For the deepest flavor, take your time caramelizing the onions; this step is key to capturing the French onion soup essence.
  • If you do not have beef broth, you can substitute it with vegetable broth, though the flavor profile will be less traditional.
  • This recipe works well as a hearty meal on its own, but serving it with crusty bread for dipping is a great addition.

Nutrition

Find it online: https://magazinemeal.com/french-onion-pasta/