One Pot French Onion Pasta

One pot French onion pasta is all your favourite elements of french onion soup combined into a creamy flavourful pasta. This recipe features pasta cooked in a rich caramelized onion creamy sauce, with lots of gruyere cheese melted in.

Info and tips

If you want max flavour, caramelizing the onions will take about an hour. It’s not super high effort to do this. I like to do some other tasks while they cook, making sure to check on them every ten minutes or so at the start. Towards the end I make sure to pay more attention so they don’t stick or burn. You want a nice deep golden brown colour after an hour on low heat. There are some tips you can use to speed up the process if you’re in a rush: You can add splashes of water and cover, and you can also add a bit of sugar to speed up the process.

You can omit the wine if needed and just deglaze with the same amount of beef broth and an extra splash of balsamic vinegar.

When you add in the pasta make sure to stir occasionally to prevent the pasta settling to the bottom and sticking. You don’t have to use bow ties, any medium/small shape will work great. The gruyere can also be replaced with Swiss, gouda, or Emmental.

Equipment

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I love using my Le Creuset pot for all my one pot recipes. I use it a few times a week, definitely worth the investment imo.

In the recipe you have to cut quite a bit of onions. I recommend getting a quality Chef Knife as it cuts down on time and can hold its sharpness longer. I use my knife every single day.

Ingredients for One Pot French Onion Pasta

• olive oil
• 2 white onions
• 2 tbsp butter
• 6 garlic cloves
• few sprigs fresh thyme
• tsp balsamic glaze
• 1/2 cup dry white wine
• 2 tbsp flour
• 4 cups beef broth
• tbsp beef base
• 4 cups pasta
• 1 cup heavy cream
• splash balsamic vinegar
• tsp Worcestershire sauce
• 1 cup shredded gruyere
• salt and pepper to taste

Instructions

1. Begin by cutting the onion in half first, then slicing thin half moons. Mince your garlic and thyme.
2. Add the onion to a large pot on low heat with a drizzle of olive oil. Cook down for about an hour, stirring every 5-10 minutes to prevent sticking/burning. The onions should gradually get darker and more golden brown.
3. After an hour add the butter, garlic, thyme, and balsamic glaze to the pot. Cook for another few minutes until fragrant.
4. Deglaze the pot with white wine (see info and tips for substitutions) and scrape any fond off the bottom. Add the flour and mix well, it should thicken right away.
5. Next add the beef broth, beef base, and pasta. Bring to a low simmer and cover with lid for 8-10 minutes making sure to stir occasionally.
6. When pasta is al dente, uncover and add the heavy cream, balsamic vinegar, and Worcestershire. Stir well.
7. Shut off the heat and fold in shredded Gruyere cheese. Add salt and pepper to taste and enjoy! I like to add a bit of parm and red pepper flakes on top 🙂

See below for a video tutorial!

If like one pot recipes try my One Pot Broccoli Cheddar Pasta or my One Pot Creamy Tomato Orzo!

Print Recipe

One pot French Onion Pasta

(119 votes, average: 3.56 out of 5)

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Pastas

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour 15 minutes – Total Time: 1 hour 30 minutes

One pot French onion pasta is all your favourite elements of french onion soup combined into a creamy flavourful pasta. This recipe features pasta cooked in a rich caramelized onion, creamy sauce with lots of gruyere cheese melted in.

Ingredients

• olive oil
• 2 white onions
• 2 tbsp butter
• 6 garlic cloves
• few sprigs fresh thyme
• tsp balsamic glaze
• 1/2 cup dry white wine
• 2 tbsp flour
• 4 cups beef broth
• tbsp beef base
• 4 cups pasta
• 1 cup heavy cream
• splash balsamic vinegar
• tsp Worcestershire sauce
• 1 cup shredded gruyere
• salt and pepper to taste

Instructions

1

Begin by cutting the onion in half first, then slicing thin half moons. Mince your garlic and thyme.

2

Add the onion to a large pot on low heat with a drizzle of olive oil. Cook down for about an hour, stirring every 5-10 minutes to prevent sticking/burning. The onions should gradually get darker and more golden brown.

3

After an hour add the butter, garlic, thyme, and balsamic glaze to the pot. Cook for another few minutes until fragrant.

4

Deglaze the pot with white wine (see info and tips for substitutions) and scrape any fond off the bottom. Add the flour and mix well, it should thicken right away.

5

Next add the beef broth, beef base, and pasta. Bring to a low simmer and cover with lid for 8-10 minutes making sure to stir occasionally.

6

When pasta is al dente, uncover and add the heavy cream, balsamic vinegar, and Worcestershire. Stir well.

7

Shut off the heat and fold in shredded Gruyere cheese. Add salt and pepper to taste and enjoy! I like to add a bit of parm and red pepper flakes on top 🙂