If you love French onion soup, you need to try this One Pot French Onion Pasta! Sweet caramelized onions, garlic, fresh thyme, white wine, and beef broth come together to make a rich, savory pasta that's finished with butter and Parmesan cheese. Everything cooks in one pot, making this an easy, comforting dinner with minimal cleanup.
As a cookbook author and professional recipe developer, I'm always looking for ways to make classic flavors work for weeknight dinners. This recipe takes everything I love about French onion soup and turns it into a delicious pasta dish. The onions bring so much flavor to the sauce, and cooking the pasta directly in the broth makes it extra rich and creamy without adding any heavy cream.
If you're looking for more delicious pasta recipes, check out our Creamy Chicken Marsala Fettuccine, Gnocchi Gorgonzola, and Ricotta Mac and Cheese.
Jump to:
Why You'll Love This One Pot French Onion Pasta
- One pot dinner:Â The onions, sauce, and pasta all cook in the same pot, making cleanup easy. You don't even need to boil the pasta separately!
- Rich, savory flavor:Â Slowly caramelized onions, fresh thyme, white wine, and beef broth give this pasta all the delicious flavors of French onion soup.
- Simple ingredients:Â This recipe uses mostly pantry staples and a handful of fresh ingredients to make a comforting, restaurant-quality pasta dinner.
Ingredients
Here are the ingredients you'll need in this recipe:
- Olive oil: Used to slowly caramelize the onions.
- White onions:Â The base of this recipe! As the onions cook, they become sweet, golden brown, and full of flavor. Yellow onions also work well.
- Kosher salt:Â Helps season the onions and the finished pasta.
- Garlic:Â Fresh minced garlic adds a savory flavor to the sauce.
- Fresh thyme:Â One of the classic herbs used in French onion soup. It pairs perfectly with the caramelized onions.
- Black pepper:Â Adds a little warmth and balances the sweetness of the onions.
- Dry white wine:Â Helps deglaze the pot and adds acidity to balance the rich sauce. Sauvignon Blanc or Pinot Grigio are both great options.
- Beef broth:Â Gives the pasta its rich, savory flavor. Since the pasta cooks directly in the broth, there's no need for a separate pot of water.
- Orecchiette pasta:Â This short pasta shape is perfect for catching the caramelized onions and creamy sauce.
- Unsalted butter:Â Stirred in at the end to make the sauce rich and glossy.
- Parmesan cheese:Â Freshly grated Parmesan melts into the pasta and helps create a creamy sauce without heavy cream.
See recipe card below for quantities.
Directions
Let's make this pasta recipe together!
Caramelize Onions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and salt. Cook, stirring occasionally, for 25-30 minutes, until the onions are deeply golden, soft, and caramelized. This step is where most of the flavor develops, so don't rush it.
Build the Flavor
Add the garlic, thyme leaves, and black pepper. Cook for 1-2 minutes, until fragrant. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a minute to reduce slightly.
Cook the Pasta
Add the beef broth and increase the heat to medium. Bring to a gentle simmer, then add the orecchiette. Cook, stirring occasionally, for 8-10 minutes, until the pasta is tender and most of the liquid has been absorbed.
Finish and Serve
Stir in the butter and Parmesan until melted and glossy. Taste and adjust seasoning as needed. Serve immediately with additional Parmesan on top.
Tina's Tips and Tricks
- Don't rush the onions. Caramelizing the onions is the most important part of this recipe! Cook them over medium-low heat for 25-30 minutes, stirring occasionally, until they're deeply golden brown and soft. If they're cooking too quickly or starting to burn, lower the heat and add a splash of water.
- Slice the onions evenly. Try to slice your onions to a similar thickness so they caramelize at the same rate. Thin slices work best because they soften and become tender as they cook.
- Use a heavy-bottomed pot. A Dutch oven or large, heavy-bottomed pot distributes heat evenly and helps prevent the onions from burning.
- Keep an eye on the liquid. Since the pasta cooks directly in the beef broth, the amount of liquid needed can vary depending on the pasta shape and how quickly it cooks. If the pot starts looking dry before the pasta is tender, add a little more broth or water.
- Stir the pasta occasionally. This helps prevent the orecchiette from sticking to the bottom of the pot or to each other as it cooks.
- Use freshly grated Parmesan. Freshly grated cheese melts more smoothly into the warm pasta than pre-shredded cheese. Stir it in at the end for the best texture.
Substitutions and Variations
- Without wine:Â If you prefer to make this recipe without alcohol, replace the white wine with an equal amount of additional beef broth and a small splash of white wine vinegar or lemon juice for acidity.
- Different pasta shapes:Â Orecchiette works great, but you can also use shells, cavatappi, or another short pasta. Cooking times and the amount of broth needed may vary depending on the pasta.
- Extra cheesy: Add shredded Gruyère cheese at the end for even more classic French onion soup flavor. Fontina would also be delicious!
- Add protein:Â Stir in shredded rotisserie chicken or top the pasta with crispy prosciutto for a heartier meal.
- Vegetarian option:Â Use vegetable broth instead of beef broth and a vegetarian-friendly hard cheese in place of traditional Parmesan.
- Add mushrooms: Sauté sliced cremini mushrooms with the caramelized onions for an earthy, savory addition.
Storage and Reheating
- Refrigerator Storage:Â Store leftover French onion pasta in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb some of the sauce as it sits, so leftovers may be a little thicker.
- Freezer Storage:Â I don't recommend freezing this recipe because the pasta can become soft and mushy after thawing. It's best enjoyed fresh or stored in the refrigerator for a few days.
- Reheating Instructions:Â Reheat the pasta in a saucepan over medium-low heat with a splash of beef broth or water. Stir occasionally until warmed through, adding more liquid as needed to loosen the sauce. You can also reheat individual portions in the microwave.
Frequently Asked Questions
This pasta is best enjoyed fresh, but leftovers reheat well with a little added broth.
Short pasta shapes like orecchiette, shells, or cavatappi work best because they hold the sauce and cook evenly in one pot.
Yes, but beef broth gives the dish a richer, more classic French onion flavor.
What to Serve With
One Pot French Onion Pasta (Easy Weeknight Dinner)
Ingredients
- 2 tablespoons olive oil
- 4 medium white onions thinly sliced
- 1 teaspoon kosher salt
- 4 cloves garlic minced
- 3 sprigs fresh thyme leaves removed
- ¼ teaspoon black pepper
- ½ cup dry white wine
- 3 cups beef broth
- 10 ounces dried orecchiette pasta
- 2 tablespoons unsalted butter
- ¼ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Caramelize the onions: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and salt. Cook, stirring occasionally, for 25-30 minutes, until the onions are deeply golden and caramelized.
- Build the flavor: Add the garlic, thyme leaves, and black pepper. Cook for 1-2 minutes, until fragrant. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot.
- Cook the pasta: Add the beef broth and increase the heat to medium. Bring to a gentle simmer, then add the orecchiette. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Finish and serve: Stir in the butter and Parmesan until melted and creamy. Taste and adjust seasoning as needed. Serve immediately, topped with additional Parmesan.
Notes
- Caramelize the onions slowly over medium-low heat to develop deep, savory flavor.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for balance.
- Short pasta shapes such as orecchiette, shells, or cavatappi work best for one-pot cooking.
- Add extra broth or water as needed to keep the pasta glossy and saucy.
- This pasta is best served fresh, but leftovers reheat well with a splash of liquid.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply