Easy French Onion Pasta (One-Pot Comfort Food!)

This Easy French Onion Pasta is a delicious and comforting one-pot meal that combines the rich, savory flavors of French onion soup with the satisfying heartiness of pasta! Tender pasta is cooked in a flavorful broth infused with caramelized onions, garlic, and herbs, then finished with a generous helping of Gruyere and Parmesan cheese. I love how this recipe is both easy to make and incredibly flavorful. It’s perfect for a weeknight dinner, a cozy weekend meal, or any time you’re craving a taste of pure comfort food.

Why You’ll Love This French Onion Pasta

• One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
• Rich and Flavorful: The caramelized onions, garlic, herbs, and cheeses create a deeply flavorful and satisfying dish.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Comfort Food Classic: It’s like a warm hug in a bowl – pure comfort food!
• Customizable: You can easily adjust the ingredients to your liking.

Ingredients for Easy French Onion Pasta

Here’s what you’ll need to make this delicious pasta. The full list with measurements is in the recipe card below.

Onions

• Olive oil (Oil)
• Unsalted butter (Fat)
• Yellow onions, sliced into rings (Vegetable)
• Salt (Seasoning)
• Pepper (Spice)

Sauce

• Garlic cloves, minced (Aromatic)
• Red pepper flakes (Spice)
• Worcestershire sauce (Condiment)
• Reduced sodium soy sauce (Condiment)
• Water (may sub beef broth and omit bouillon) (Liquid)
• Evaporated milk (Dairy)
• Cornstarch (Thickener)
• Beef bouillon (granulated, base or cubes) (Flavoring) May omit if using beef broth
• Fresh parsley, minced (or dried) (Herb)
• Fresh thyme, minced (or dried) (Herb)
• Dried oregano (Herb)
• Paprika (Spice)

Add Last

• Short cut pasta, uncooked (I use orecchiette) (Pasta)
• Freshly shredded Gruyere cheese (Dairy)
• Freshly shredded Parmesan Cheese (Dairy)

Garnish

• Fresh Parsley

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this French Onion Pasta as is, but here are a few ideas for variations:

• Add Meat: Stir in some cooked and crumbled Italian sausage, ground beef, or shredded chicken.
• More Vegetables: Add some sliced mushrooms, spinach, or kale.
• Make it Spicy: Add more red pepper flakes or a dash of hot sauce.
• Different Cheese: Use a blend of cheeses, such as Swiss, fontina, or provolone.
• Add Wine: Deglaze the pan with a splash of dry red wine after sautéing the onions.

How to Make Easy French Onion Pasta

Let me show you how easy it is to make this One-Pot French Onion Pasta:

Caramelize Onions

1. I melt the butter in the olive oil in a large (7 quart) Dutch oven over medium heat.
2. I add the sliced onions, salt, and pepper.
3. I cook, stirring occasionally, until the onions are caramelized and dark golden brown, about 30-35 minutes. I turn down the heat and/or add additional butter/olive oil if the onions start to scorch. This step is crucial for developing that deep, rich flavor!

Make the Sauce

1. Once the onions are caramelized, I add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce and cook for 30 seconds.
2. I add the water (or beef broth) and half of the evaporated milk.
3. I whisk the cornstarch with the remaining evaporated milk and add it to the pot.
4. I increase the heat to high to bring to a boil while I stir in the beef bouillon and remaining herbs and seasonings (parsley, thyme, oregano, paprika, pepper).

Boil Pasta

1. Once boiling, I add the uncooked pasta and reduce to a simmer over medium-high heat for 20-25 minutes (uncovered) OR until al dente, stirring often so the bottom doesn’t burn and pushing the pasta into an even layer so it’s covered in liquid. Once the pasta is done cooking, it should still have some excess liquid (that will become the sauce). Simmering times may vary, so be patient and be prepared to add more water as needed.

Add Cheeses and Serve

1. I remove the pan from the heat and stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan until melted.
2. I taste it.
3. I garnish with fresh parsley, if desired.

Tips and Tricks for the BEST French Onion Pasta

Here are my secrets for making this pasta truly exceptional:

• Caramelize the Onions Properly: Don’t rush the caramelization process! It takes time for the onions to develop that deep, sweet flavor.
• Use a Dutch Oven: A Dutch oven provides even heat distribution and is perfect for this one-pot recipe.
• Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
• Don’t Overcook the Pasta: Cook the pasta just until it’s al dente, as it will continue to cook in the sauce.
• Adjust Sauce Consistency: If you would like a saucier pasta, stir in additional water or milk.

How to Serve

This Easy French Onion Pasta is a complete meal on its own, but here are a few serving suggestions:

• Crusty Bread: Serve with a side of crusty bread for dipping into the sauce.
• Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
• Wine Pairing: A medium-bodied red wine, like Beaujolais or Pinot Noir, would pair well with this dish.

Make Ahead and Storage

Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to loosen the sauce.

FAQs about Easy French Onion Pasta

• Can I use a different type of pasta?
  • Yes, you can use any type of short pasta you like, such as penne, rotini, or fusilli.
• Can I make this without the cheese?
  • The cheese is a key component of this dish, but you can reduce the amount or use a dairy-free cheese alternative.
• Can I make this vegetarian?
  • Yes, you can

Enjoy this incredibly flavorful and comforting Easy French Onion Pasta! It’s a perfect one-pot meal for any night of the week.

Easy French Onion Pasta

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 45minutes
• Total Time: 1 hour 5 minutes
• Yield: 6-8 1x
• Category: Main Course, Pasta
• Cuisine: French-Inspired, American

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Description

This Easy French Onion Pasta combines the rich, caramelized flavors of French onion soup with the comfort of pasta. A flavorful broth is infused with caramelized onions, garlic, and herbs, then combined with pasta and a generous amount of Gruyère and Parmesan cheese for a truly satisfying one-pot meal.

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Ingredients

Scale 1x2x3x

For the Caramelized Onions:

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, sliced into 1/8-inch thick rings (a mandoline is recommended for even slicing)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

For the Sauce and Pasta:

• 4 cloves garlic, minced
• Pinch to 1/4 teaspoon red pepper flakes (adjust to your spice preference)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 5 1/2 cups water (or low-sodium beef broth, see notes)
• 1 (12-ounce) can evaporated milk, divided
• 1/2 tablespoon cornstarch
• 2 tablespoons beef bouillon (granulated, base, or crumbled cubes) Omit if using beef broth
• 1 tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)
• 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 pound short-cut pasta, uncooked (orecchiette, rotini, penne, or similar)
• 5 ounces Gruyère cheese, freshly shredded
• 1/4 cup freshly grated Parmesan cheese
• Fresh parsley, chopped (for garnish, optional)
• Salt

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Instructions

• Caramelize Onions:

  • In a large (at least 7-quart) Dutch oven or heavy-bottomed pot, melt the butter and olive oil together over medium heat.
  • Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  • Cook, stirring occasionally, until the onions are deeply caramelized and a dark golden brown, about 30-35 minutes. This step is crucial for developing the rich flavor of the dish. If the onions start to scorch (burn) at any point, reduce the heat and/or add a little more butter or olive oil.

• Sauté Aromatics: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for 30 seconds, stirring constantly, until fragrant.

• Add Liquids and Seasonings:

  • Add 5 1/2 cups of water (or low-sodium beef broth) and half of the can of evaporated milk to the pot.
  • In a small bowl or measuring cup, whisk together the cornstarch and the remaining evaporated milk until smooth. Add this mixture to the pot.
  • Stir in the beef bouillon (if using water), minced fresh parsley (or dried), minced fresh thyme (or dried), dried oregano, paprika, and 1/2 teaspoon black pepper.

• Cook Pasta: Increase the heat to high and bring the mixture to a boil. Once boiling, add the uncooked pasta. Reduce the heat to medium-high (enough to maintain a simmer, but not a rolling boil). Cook, uncovered, for 20-25 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Push the pasta down into the liquid as much as possible to ensure even cooking.

• Check Pasta and Liquid Level: As the pasta cooks, it will absorb the liquid. The simmering time may vary depending on the type of pasta and your stove. If the pasta is not cooked through and the liquid is almost completely absorbed, add more water, 1/4 cup at a time, until the pasta is done. When the pasta is cooked al dente, there should still be some liquid remaining in the pot (this will become the sauce).

• Add Cheese: Remove the pot from the heat. Stir in the shredded Gruyère cheese, a handful at a time, until it’s completely melted and incorporated into the sauce. Then, stir in the grated Parmesan cheese until melted and smooth.

• Adjust Seasoning and Consistency: Taste the pasta and season with additional salt and pepper, if desired. If you want a saucier pasta, stir in a little more water or milk.

• Garnish and Serve: Garnish with fresh chopped parsley, if desired. Serve immediately.

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Notes

• Onions: Caramelizing the onions properly is key to developing the deep, rich flavor of this dish. Be patient and allow them to cook slowly until they are a deep golden brown.
• Beef Broth vs. Water + Bouillon: You can use either 5 1/2 cups of water and 2 tablespoons of beef bouillon or 5 1/2 cups of low-sodium beef broth. If using beef broth, omit the bouillon.
• Pasta: Orecchiette pasta is recommended for its shape, which holds the sauce well. You can use other short-cut pasta shapes, such as rotini, penne, fusilli, or shells.
• Cheese: Freshly shredded Gruyère cheese is essential for the authentic flavor of French onion soup. You can substitute other cheeses, such as Swiss or Emmental, but the flavor will be different. Freshly grated Parmesan is also recommended.
• Make-Ahead: The caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days.
• Serving Suggestions: This French Onion Pasta is a hearty and satisfying meal on its own. You can serve it with a side salad and crusty bread.
• Storage: store leftovers