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One-Pot French Onion Pasta

This French Onion Pasta is a cozy, restaurant-quality dish made in just one pot. Inspired by classic French Onion Soup, it transforms humble pantry ingredients into a creamy, umami-packed pasta with caramelized onions, herbs, and Gruyere cheese. It’s deceptively simple to make, wonderfully versatile, and absolutely irresistible.

Why You’ll Love This Recipe

  • One pot wonder – less cleanup, more flavor.
  • Pantry-friendly ingredients – simple staples create a luxurious dish.
  • Caramelized onions – the star of the show, adding deep, sweet richness.
  • Creamy without heavy cream – evaporated milk makes the sauce velvety and stable.
  • Restaurant-worthy flavor – Worcestershire, soy sauce, and beef bouillon boost the umami.
  • Versatile – swap in different cheeses, proteins, or veggies to make it your own.

Ingredients

Here’s what you’ll need (full measurements in the recipe card below):

  • Pasta – Orecchiette works beautifully, but other short pasta shapes like shells, fusilli, or rotini are great too.
  • Onions – Use yellow onions for the best caramelization.
  • Garlic – Freshly minced for depth.
  • Beef base – Water + beef bouillon (or beef broth).
  • Evaporated milk – Adds creaminess without curdling.
  • Worcestershire & soy sauce – Umami boosters that balance the sweetness of onions.
  • Herbs & spices – Thyme, parsley, oregano, paprika, and a pinch of red pepper flakes.
  • Cheese – Gruyere (nutty, creamy) and Parmesan (salty, sharp).

Step-by-Step Instructions

1. Caramelize the onions

  • Melt butter and olive oil in a large Dutch oven.
  • Add sliced onions with a pinch of salt and pepper.
  • Cook low and slow for 30–35 minutes, stirring occasionally, until deep golden brown.

2. Build the sauce

  • Stir in garlic, red pepper flakes, Worcestershire, and soy sauce. Cook 30 seconds.
  • Add water, evaporated milk, bouillon, and seasonings. Bring to a boil.

3. Cook the pasta

  • Add pasta to the boiling liquid.
  • Reduce to a simmer and cook uncovered until al dente, stirring often so nothing sticks.
  • The pasta should be coated in a saucy base when done.

4. Add the cheeses

  • Remove from heat and stir in Gruyere a handful at a time until melted.
  • Stir in Parmesan until smooth and creamy.
  • Adjust seasoning with salt, pepper, or extra thyme as needed.

Tips for Success

  • Don’t rush the onions – deep caramelization = maximum flavor.
  • Use a heavy pot – a Dutch oven keeps heat even and prevents scorching.
  • Shred your own cheese – pre-shredded doesn’t melt as smoothly.
  • Stir pasta often – this ensures even cooking and prevents sticking.
  • Expect some liquid – it will thicken into the sauce as the cheese melts.

Variations

  • Mushrooms – sauté and stir in for extra earthiness.
  • Protein – add cooked sausage, chicken, or beef.
  • Veggies – roasted broccoli, cauliflower, or Brussels sprouts pair beautifully.
  • Cheese swap – try Gouda, Fontina, or Provolone.
  • Creamier version – finish with a splash of heavy cream.

What to Serve with French Onion Pasta

  • Salad: Caesar, cucumber-tomato, or a crisp apple salad.
  • Veggies: Roasted asparagus, Brussels sprouts, or Parmesan broccoli.
  • Bread: Garlic bread, breadsticks, or warm dinner rolls.

Storage & Reheating

  • Store: Refrigerate in an airtight container for up to 5 days.
  • Reheat: Microwave in 30-second bursts or warm on the stovetop, adding a splash of milk or water to loosen the sauce.

French Onion Pasta Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

For the onions:

  • 3 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 3 large yellow onions, sliced ⅛-inch thick
  • ⅛ tsp each salt & pepper

For the sauce:

  • 4 garlic cloves, minced
  • Pinch–¼ tsp red pepper flakes
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp reduced-sodium soy sauce
  • 5 ½ cups water (or 4 cups beef broth, omit bouillon if using broth)
  • 1 (12 oz) can evaporated milk
  • ½ Tbsp cornstarch
  • 2 Tbsp beef bouillon (granules, cubes, or base)
  • 1 Tbsp fresh parsley (or 1 tsp dried)
  • 2 tsp fresh thyme (or ¾ tsp dried)
  • ½ tsp each dried oregano, paprika, black pepper

To finish:

  • 1 lb short pasta (orecchiette recommended)
  • 5 oz freshly shredded Gruyere cheese
  • ¼ cup freshly grated Parmesan cheese
  • Fresh parsley, for garnish

Instructions

  1. Caramelize onions – Heat olive oil and butter in a Dutch oven over medium heat. Add onions, salt, and pepper. Cook 30–35 minutes, stirring occasionally, until caramelized and golden brown.
  2. Build sauce – Stir in garlic, red pepper flakes, Worcestershire, and soy sauce. Cook 30 seconds. Add water and half the evaporated milk. Whisk cornstarch into the remaining evaporated milk and stir in with bouillon, parsley, thyme, oregano, paprika, and pepper. Bring to a boil.
  3. Cook pasta – Add pasta and reduce to a simmer. Cook uncovered 20–25 minutes, stirring often, until al dente. Add water if needed to keep pasta submerged.
  4. Add cheese – Remove from heat. Stir in Gruyere a handful at a time until melted, then add Parmesan. Adjust seasoning and garnish with parsley. Serve hot.