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French Onion Pasta Recipe - One Pot Wonder

French Onion Pasta Recipe - One Pot Wonder

This French Onion Pasta transforms classic French onion soup flavors into a creamy, comforting pasta dish cooked in one pot. The recipe features deeply caramelized onions, a velvety sauce made without heavy cream, and combines Worcestershire and soy sauce for complex umami notes. It's a pantry-friendly, budget-friendly meal that delivers restaurant-quality flavors with minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
  • 1/8 tsp EACH salt and pepper
  • 4 garlic cloves, minced
  • pinch-1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 1/2 cups water (may sub beef broth and omit bouillon)
  • 1 12 oz. can evaporated milk
  • 1/2 tablespoon cornstarch
  • 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
  • 1 tablespoon fresh parsley, minced (or 1 tsp dried)
  • 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
  • 1/2 tsp EACH dried oregano, paprika, pepper
  • 1 pound short cut pasta, uncooked (I use orecchiette)
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan Cheese
  • fresh parsley for garnish (optional)

Equipment

  • large pot
  • mandoline (recommended)
  • Measuring spoons
  • measuring cups

Method
 

Instructions
  1. Caramelize the onions: Heat olive oil and butter in largest pot over medium heat. Add sliced onions, salt, and pepper. Cook for 30-45 minutes, stirring occasionally, until soft, golden brown and reduced in volume by half. Add garlic and red pepper flakes during last few minutes.
  2. Create the sauce: Add Worcestershire sauce and soy sauce to caramelized onions. Pour in water (or beef broth) and evaporated milk. Mix cornstarch with cold water to create slurry and add to pot. Add beef bouillon, parsley, thyme, oregano, paprika, and pepper. Bring to gentle simmer.
  3. Cook the pasta: Add pasta directly to pot, ensuring it's fully submerged. Cook according to package directions, stirring occasionally. About 2 minutes before pasta is done, stir in shredded Gruyere and Parmesan cheeses. Remove from heat when pasta is al dente and sauce has thickened. Let rest for few minutes before serving.

Notes

Use uniform onion slices for even caramelization. The sauce thickens as it cools - add splash of water or broth when reheating leftovers. Vegetarian option: use vegetable broth instead of beef broth.