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One-Pot Creamy French Onion Pasta

Close-up of creamy french onion pasta made with penne, covered in rich sauce and topped with crispy caramelized onions.
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Create the deep, savory flavor of French onion soup in a simple, creamy pasta dish cooked entirely in one pot. This recipe delivers maximum comfort with minimal cleanup, making it perfect for your weeknight dinner rotation.

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
  • 4 cups low-sodium beef broth
  • 1 1/2 cups water
  • 12 ounces dried pasta (like penne or rotini)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese, plus extra for topping
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the sliced onions, sugar, and salt. Cook slowly, stirring occasionally, for 15 to 20 minutes until the onions are deeply caramelized and soft. Do not rush this step; the caramelization builds the flavor base.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the beef broth and water. Bring the mixture to a simmer.
  4. Add the uncooked pasta to the pot. Stir well to submerge the pasta in the liquid.
  5. Return the liquid to a steady simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom, until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.
  6. Remove the pot from the heat. Stir in the heavy cream, Gruyère cheese, and Parmesan cheese until the cheeses are fully melted and the sauce is creamy.
  7. Taste the pasta and add more salt or pepper if needed.
  8. Serve immediately, topped with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer flavor, substitute 1/2 cup of the beef broth with dry sherry or white wine; let it cook down for 2 minutes before adding the remaining broth.
  • If you prefer a less creamy sauce, reduce the heavy cream to 1/4 cup.
  • This recipe works well with other sturdy pasta shapes like rigatoni or shells.

Nutrition

Find it online: https://cookingzenith.com/french-onion-pasta/