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One Pot Creamy French Onion Pasta

A close-up of french onion pasta featuring fusilli noodles topped with rich caramelized onions, melted cheese, and fresh parsley.
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Make this easy, one-pot French onion pasta for a comforting weeknight dinner. It captures the rich, savory flavor of French onion soup using deeply caramelized onions and gooey melted cheese, with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 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 ditalini or elbow macaroni)
  • 1/2 cup evaporated milk
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply browned and caramelized. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper during the last 5 minutes of caramelization.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the white wine or water to deglaze the pot, scraping up any browned bits from the bottom. Cook for 1 minute.
  4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a simmer.
  5. Add the dry pasta to the simmering broth. Stir well. Cover the pot, reduce the heat to medium-low, and cook for 12 to 15 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
  6. Remove the pot from the heat. Stir in the evaporated milk, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  7. Stir in the Gruyère cheese and Parmesan cheese until the sauce is smooth and creamy.
  8. Serve immediately, topping with extra cheese if desired.

Notes

  • For the best flavor, take time to fully caramelize the onions; this step builds the soup’s signature taste.
  • Use evaporated milk for creaminess without adding heavy cream.
  • Shred your own Gruyère cheese for superior melting quality.

Nutrition

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