Go Back
–+ servings
One Pot French Onion Pasta

One Pot French Onion Pasta: Creamy Comfort in Every Bite

One Pot French Onion Pasta combines creamy texture with sweet caramelized onion flavor for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces orecchiette pasta or substitute with medium shells or fusilli
For the Sauce
  • 3 large yellow onions sliced into ⅛-inch rings
  • 4 cloves garlic minced
  • 4 cups water + beef bouillon or 4 cups of prepared beef broth
  • 1 cup evaporated milk
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce use reduced sodium
For the Seasoning
  • 1 teaspoon fresh thyme or substitute with dried
  • 1 teaspoon fresh parsley or substitute with dried
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
For the Cheese
  • 1 cup Gruyere cheese shredded
  • 1/2 cup Parmesan cheese freshly grated

Equipment

  • Dutch oven
  • Cutting board
  • knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Slice the yellow onions into ⅛-inch rings and set your pot over medium heat.
  2. Add olive oil and sliced onions; stir occasionally for 30-35 minutes until golden brown.
  3. Add minced garlic and red pepper flakes, sauté for 30 seconds, then stir in Worcestershire and soy sauce.
  4. Pour in water and beef bouillon, simmer, and whisk half of the evaporated milk.
  5. Add pasta to boiling mixture, reduce heat, and simmer for 11-14 minutes until al dente.
  6. Stir in Gruyere and Parmesan cheese until melted and creamy.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. For freezing, use airtight containers for up to 3 months.

Tried this recipe?

Let us know how it was!