Name: One Pot French Onion Pasta
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 2 large yellow or sweet onions, thinly sliced; 2 cloves garlic, minced; 2 tbsp butter or olive oil; 1 tsp fresh thyme (or 1/2 tsp dried thyme); Salt and pepper, to taste; 8 oz short pasta (penne or fusilli); 3 1/2 cups beef or vegetable broth; 1 tsp Worcestershire sauce (optional); 1/4 cup heavy cream (optional); 1 1/2 cups shredded Gruyère or Swiss cheese; 1/4 cup grated Parmesan cheese (for serving)

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One Pot French Onion Pasta is my cozy, comforting twist on a classic French onion soup—turned into a creamy, cheesy pasta dish. Caramelized onions are the star of the show, giving the sauce a deep, savory sweetness that melts beautifully into every bite. Best of all, everything comes together in one pot, making cleanup just as easy as cooking.

Why You’ll Love This Recipe

I love how rich and flavorful this pasta turns out with such simple ingredients. The onions slowly caramelize into golden perfection, and when I add pasta, broth, and cheese, it transforms into something incredibly satisfying. It’s got all the warmth of a bowl of French onion soup—plus the heartiness of a pasta dinner. And since it’s all made in one pot, I save time on dishes without sacrificing flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow or sweet onions, thinly sliced
Garlic, minced
Butter or olive oil
Fresh thyme or dried thyme
Salt and pepper
Pasta (I like using short pasta like penne or fusilli)
Beef or vegetable broth
Worcestershire sauce (optional, for extra umami)
Heavy cream (optional, for added richness)
Gruyère or Swiss cheese, shredded
Parmesan cheese (for serving)

Directions

I start by melting butter or heating olive oil in a large pot over medium heat.
I add the sliced onions and a pinch of salt, then cook them low and slow for about 25–30 minutes, stirring often, until they’re soft, golden, and caramelized.
Once the onions are ready, I stir in the garlic and thyme and cook for another minute.
I pour in the broth and Worcestershire sauce, then bring it to a simmer.
I add the uncooked pasta directly to the pot and stir well. I let it simmer uncovered, stirring occasionally, until the pasta is cooked and the liquid has mostly absorbed—about 10–12 minutes.
If I want a creamy version, I stir in a splash of heavy cream at the end.
Finally, I mix in the shredded Gruyère cheese until melted and creamy. I top each serving with a sprinkle of Parmesan and a bit of cracked black pepper before serving.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total—30 minutes to caramelize the onions and 15 minutes to cook the pasta and finish the dish.

Variations

Sometimes I add mushrooms to the onions for even more savory depth. If I want a protein boost, I stir in shredded rotisserie chicken . For a sharper flavor, I swap in white wine for part of the broth. And when I want it extra cheesy, I add a layer of broiled cheese on top, just like the soup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or cream to loosen it up. The flavors get even better after sitting overnight, so I always look forward to the next day’s lunch.

FAQs

What’s the best cheese to use?

I love Gruyère for its rich, nutty flavor, but Swiss or even mozzarella works in a pinch. Parmesan adds a nice finishing touch.

Can I make it vegetarian?

Yes, I just use vegetable broth and skip Worcestershire sauce or use a vegetarian version.

Why caramelize the onions so long?

Slow-cooking brings out their natural sweetness and deep flavor. It’s what gives the dish that French onion soup richness.

Can I use a different pasta?

Definitely. I prefer short pasta like fusilli or penne, but even spaghetti or farfalle works.

Is it supposed to be creamy?

It can be. I usually add a bit of cream for richness, but it’s just as delicious without it—it depends on how indulgent I want it.

Conclusion

One Pot French Onion Pasta is everything I love about comfort food—simple, flavorful, and made with pantry staples. The slow-cooked onions, rich broth, and melty cheese come together in one dreamy pot of pasta that’s hard to resist. It’s cozy, hearty, and perfect for chilly nights or anytime I want a satisfying, one-dish dinner.

One Pot French Onion Pasta

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One Pot French Onion Pasta is a cozy, creamy twist on the classic French onion soup, made with caramelized onions, savory broth, melty cheese, and pasta—all in one pot. It’s rich, comforting, and perfect for chilly nights or an easy weeknight dinner.

Author: Mayaa
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: One Pot
Cuisine: French-Inspired
Diet: Vegetarian

Ingredients

2 large yellow or sweet onions, thinly sliced
2 cloves garlic, minced
2 tbsp butter or olive oil
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt and pepper, to taste
8 oz short pasta (penne or fusilli)
3 1/2 cups beef or vegetable broth
1 tsp Worcestershire sauce (optional)
1/4 cup heavy cream (optional)
1 1/2 cups shredded Gruyère or Swiss cheese
1/4 cup grated Parmesan cheese (for serving)

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Instructions

In a large pot, melt butter or heat olive oil over medium heat.
Add sliced onions and a pinch of salt. Cook low and slow for 25–30 minutes, stirring often, until caramelized and golden brown.
Stir in garlic and thyme, cooking for another minute until fragrant.
Pour in broth and Worcestershire sauce (if using), then bring to a simmer.
Add uncooked pasta and stir well. Simmer uncovered, stirring occasionally, for 10–12 minutes until pasta is tender and liquid is mostly absorbed.
Stir in heavy cream (if using) for a richer sauce.
Mix in shredded Gruyère cheese until melted and creamy.
Serve hot, topped with Parmesan cheese and cracked black pepper.