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One-Pot Creamy French Onion Pasta

A close-up of a white bowl filled with creamy french onion pasta topped with caramelized onions and grated Parmesan cheese.
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Make this rich, savory French Onion Pasta in a single pot. It captures the classic soup flavor with deeply caramelized onions and gooey Gruyère cheese, offering a comforting, easy weeknight dinner.

Ingredients

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  • 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
  • 1/4 cup dry white wine or water
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 12 ounces short pasta (like penne or rotini)
  • 1/2 cup evaporated milk
  • 1 cup shredded Gruyère cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • Freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onions, sugar, and salt. Cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are deeply browned and caramelized.
  2. Add the minced garlic and dried thyme to the onions. Cook for 1 minute until fragrant.
  3. Pour in the white wine or water to deglaze the pan, scraping up any browned bits from the bottom. Cook until the liquid mostly evaporates.
  4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a simmer.
  5. Add the dry pasta to the skillet. Stir well, cover the skillet, and reduce the heat to medium-low. Cook for 12 to 15 minutes, stirring every few minutes to prevent sticking, until the pasta is nearly tender and most of the liquid is absorbed.
  6. Stir in the evaporated milk. Continue to cook, uncovered, for 2 to 3 minutes until the sauce thickens slightly.
  7. Remove the skillet from the heat. Stir in 3/4 cup of the Gruyère cheese and 1/4 cup of the Parmesan cheese until melted and creamy. Season with pepper and adjust salt if needed.
  8. Serve immediately in bowls, topping each serving with the remaining Gruyère and Parmesan cheese.

Notes

  • For extra depth, use high-quality beef broth. This recipe relies on the broth for its savory base.
  • Shred your own Gruyère cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you prefer a thinner sauce, add a splash more broth or milk at the end until you reach your desired consistency.

Nutrition

Find it online: https://juliameal.com/french-onion-pasta-recipe-one-pot-creamy/