Description
One Pot French Onion Pasta
Inspired by the classic French Onion Soup, this cozy, one-pot pasta is perfect for a comforting night in. Rich caramelized onions mixed with pasta, Gruyere, and a touch of Worcestershire create a creamy and deeply flavorful dish that’s both budget and pantry-friendly. The magic is in slowly caramelizing the onions to bring out their natural sweetness. Perfect for a family meal or an intimate dinner, this recipe brings the comforting flavors of French Onion Soup to your plate, with the ease of a one-pot dish!
3 tbsp olive oil
2 tbsp unsalted butter
3 large yellow onions, sliced into rings
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp reduced sodium soy sauce
5 ½ cups water
12 oz can evaporated milk
2 tbsp beef bouillon
1 lb short cut pasta (e.g., orecchiette)
5 oz Gruyere cheese, shredded
¼ cup Parmesan cheese, shredded
Fresh parsley for garnish
Directions:
1. Caramelize onions in oil and butter until golden brown.
2. Add garlic, Worcestershire, and soy sauce; cook briefly.
3. Add water, evaporated milk, bouillon, and pasta. Simmer until pasta is tender.
4. Stir in cheeses until creamy. Serve garnished with parsley.
Prep Time: 15 mins
Kcal: 430
Step-by-Step Guide
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes. Be patient—cook until they are deeply golden brown and caramelized. This step is non-negotiable for flavor.
2. Add the minced garlic, Worcestershire sauce, and soy sauce to the caramelized onions. Stir and cook for 1-2 minutes until fragrant.
3. Pour in the water, evaporated milk, and beef bouillon. Add the dry pasta directly to the pot. Stir to combine and ensure the pasta is submerged.
4. Increase heat to bring to a simmer, then reduce to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened into a creamy sauce.
5. Remove the pot from the heat. Stir in the shredded Gruyere and Parmesan cheese until fully melted and the sauce is smooth and cohesive.
Serving Suggestions
Serve this pasta immediately while hot and creamy. Garnish with freshly chopped parsley for a pop of color. For a complete meal, pair it with a simple green salad dressed with a sharp vinaigrette to cut through the richness. Crusty bread is also excellent for soaking up any remaining sauce. For a heartier version, top individual bowls with a slice of toasted baguette and extra Gruyere, broiled until bubbly.
How-to Summary
Caramelize onions slowly in oil and butter. Add aromatics and sauces. Pour in liquids and pasta, then simmer until the pasta is cooked and the sauce is thickened. Finish by stirring in cheeses off the heat for a creamy, luxurious texture. Garnish and serve.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short pasta like rigatoni, penne, or fusilli works well. Avoid long pasta as it’s harder to manage in one pot.
What can I substitute for evaporated milk? You can use heavy cream or half-and-half for a richer result, or full-fat coconut milk for a dairy-free alternative, though the flavor will change.
Is there a vegetarian version? Absolutely. Use vegetable bouillon and ensure your Worcestershire sauce is vegetarian (many contain anchovies). A dash of mushroom powder can add umami depth.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, as it thickens when chilled.
Can I make this gluten-free? Yes. Use gluten-free pasta and tamari instead of soy sauce. Check that your bouillon is also gluten-free.
Common Mistakes to Avoid
- Rushing the Onions: Undercaramelized onions lack the necessary sweetness and depth. Give them the full time.
- Using High Heat to Simmer: Cooking the pasta at too high a boil can cause the milk to scorch and the pasta to cook unevenly. Maintain a gentle simmer.
- Adding Cheese on High Heat: Adding cheese while the pot is still on the burner can cause it to seize and become grainy. Always remove from heat first.
- Overcrowding the Pot: Ensure your pot is large enough (at least 5 quarts) so the pasta has room to cook evenly in the liquid.
Conclusion
This One Pot French Onion Pasta masterfully transforms the beloved flavors of soup into a satisfying, family-friendly main course. The key lies in the slow-cooked onions, which build a foundation of incredible sweetness and umami. With minimal cleanup and maximum comfort, this recipe is a guaranteed weeknight winner that feels indulgent yet is straightforward to prepare. Embrace the process, avoid the common pitfalls, and enjoy the rich, cheesy results.