Introduction

This One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with hearty pasta and melted cheese for a comforting meal. It’s an easy, satisfying dish that comes together in a single pot, making cleanup a breeze.

A close-up view of a creamy mushroom dish in a white pan with a golden spoon stirring the mix, showing multiple layers of sliced mushrooms coated in a thick, glossy, light brown sauce with specks of seasoning. The top is lightly sprinkled with small bits of fresh green parsley, creating a contrast against the rich sauce. The mushrooms are soft and curved, filling the pan fully, with the sauce giving a smooth, rich texture that shines under the light on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings (Mandoline recommended)
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 1/2 cups water (or beef broth as a substitute)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base, or cubes; omit if using beef broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon each dried oregano, paprika, and pepper
1 pound short cut pasta (such as orecchiette), uncooked
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

Instructions

Step 1: Melt the butter in olive oil in a large (7-quart) Dutch oven over medium heat. Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions are caramelized and dark golden brown, about 30-35 minutes. Reduce heat or add more butter/olive oil if onions begin to scorch.
Step 2: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds, stirring to combine.
Step 3: Add water and half of the evaporated milk to the pot. Whisk cornstarch with the remaining evaporated milk and add it to the mixture. Bring to a boil over high heat, then stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
Step 4: Add the uncooked pasta to the boiling mixture. Reduce heat to medium-high and simmer uncovered, stirring frequently and pushing the pasta into an even layer to ensure it cooks evenly. Cook for 20-25 minutes or until pasta is al dente, adding water as needed to prevent drying out or burning.
Step 5: Remove the pot from heat and gradually stir in Gruyere cheese until melted. Then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if desired. For a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired before serving.

Tips & Variations

Use beef broth instead of water and omit the bouillon for a richer flavor.
If you don’t have Gruyere, substitute with Emmental or mozzarella for a different cheesy twist.
Adding a splash of white wine before the liquids enhances the onion flavor.
Try adding cooked mushrooms or caramelized bacon for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if it has thickened.

How to Serve

A white bowl filled with about three layers of orecchiette pasta covered in a thick, creamy brown sauce. The pasta is small, round, and slightly curved, with the sauce clinging to each piece, giving a glossy texture. The dish is topped with chopped green herbs scattered evenly and cracks of black pepper adding specks of texture. A spoon rests partially submerged in the pasta on the right side of the bowl. The background is a white marbled texture surface which contrasts softly with the warm tones of the pasta and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, short cut pasta like orecchiette works best, but penne, rigatoni, or shells are good alternatives as they hold the sauce well.

How do I prevent the pasta from sticking or burning during cooking?

Stir frequently and push the pasta down into the liquid to ensure even cooking. If the liquid reduces too much before the pasta is done, add a little more water or broth as needed.