Creamy One-Pot French Onion Pasta for Cozy Comfort Evenings

Creamy One-Pot French Onion Pasta combines rich flavors of French onion soup with pasta for a delicious weeknight meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

500 grams mafaldini or farfalle choose your preferred pasta shape

For Sautéing

2 tablespoons olive oil vegetable oil works well if needed
1/3 cup butter or substitute with margarine

For the Aromatics

3 cloves garlic minced; fresh is best
3 large yellow onions or shallots for a flavor twist

For Seasoning and Flavor

1 tablespoon Worcestershire Sauce vegan versions available
1/2 cup dry white wine Chardonnay recommended, broth as substitute

For Cooking Liquid

6.5 cups low-sodium beef stock or vegetable stock for vegans

For Creaminess

1/2 cup heavy cream or half-and-half/plant-based cream

For Garnish and Spice

1/4 teaspoon black pepper to taste
1 pinch nutmeg or cinnamon/ginger for a twist
1 tablespoon fresh thyme or dried thyme in a pinch

For the Cheesy Finish

1 cup shredded Gruyere cheese or mozzarella as substitute
1/2 cup shredded Parmesan cheese or nutritional yeast for dairy-free

Equipment

large deep pan

Method

Step-by-Step Instructions

Start by slicing three large yellow onions into thin, even strips and set aside.
In a large deep pan, heat 2 tablespoons of olive oil and 1/3 cup of butter over medium heat. Add sliced onions and sauté for about 20 minutes until golden brown.
Stir in three minced garlic cloves, a pinch of nutmeg, and 1/4 teaspoon of black pepper and sauté for an additional 2 minutes.
Pour in 1/2 cup of dry white wine and 1 tablespoon of Worcestershire sauce to deglaze the pan, simmer for 3–4 minutes until it reduces by half.
Add 500 grams of pasta and 6.5 cups of low-sodium beef stock to the pan, ensuring the stock covers the pasta.
Cover the pan and simmer for 10–12 minutes, stirring occasionally until the pasta is tender and most liquid is absorbed.
Remove from heat and stir in 1/2 cup of heavy cream, 1 cup of shredded Gruyère cheese, and 1/2 cup of Parmesan until melted and creamy.
Serve in bowls garnished with fresh thyme and additional Parmesan cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 20gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Stir onions every 3-4 minutes for even caramelization. Adjust stock based on pasta type for best results.

Tried this recipe?

Let us know how it was!