Print

One-Pot Creamy French Onion Pasta for Easy Weeknight Dinner

Close-up of creamy french onion pasta featuring rigatoni coated in a rich, cheesy sauce with caramelized onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the deep, savory comfort of French Onion Soup in a simple, creamy pasta dish. This one-pot recipe minimizes cleanup while delivering rich caramelized onions and melted Gruyère cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt, plus more for seasoning
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups beef broth (low sodium preferred)
  • 1 pound short pasta, such as penne or rotini
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, sugar, and 1/4 teaspoon salt. Cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are deeply caramelized and sweet. This step builds the soup flavor.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the beef broth and bring the mixture to a simmer. Add the uncooked pasta to the pot.
  4. Cook according to the pasta package directions, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid is absorbed, about 10 to 12 minutes.
  5. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and creamy.
  6. Remove the pot from the heat. Stir in the Gruyère cheese and Parmesan cheese until fully melted and incorporated into the sauce.
  7. Taste the pasta and add additional salt and pepper as needed.
  8. Serve immediately, garnished with fresh chopped parsley.

Notes

  • For the deepest flavor, do not rush caramelizing the onions; low and slow heat is key to replicating the soup base.
  • If you do not have beef broth, you can substitute with vegetable broth, but the final flavor will be less traditional.
  • You can substitute Gruyère with Swiss cheese if needed, but Gruyère melts better and offers a superior nutty flavor.

Nutrition

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