Print

French Onion Pasta Recipe (One-Pot & Ultra Creamy)

French Onion Pasta Recipe (One-Pot & Ultra Creamy)
Print Recipe

French Onion Pasta is everything you love about classic French onion soup—deeply caramelized onions, rich umami flavor, and cheesy goodness—transformed into a comforting, creamy pasta dish. Best of all, it’s made in one pot, uses simple pantry staples, and gets its luxurious texture without heavy cream.

Ingredients

Scale

For the Onions

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 large yellow onions, sliced into thin rings (about 1/8-inch thick)

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced

  • Pinch to 1/4 teaspoon red pepper flakes (to taste)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon reduced-sodium soy sauce

  • 5 1/2 cups water (or beef broth)

  • 1 (12 oz) can evaporated milk

  • 1/2 tablespoon cornstarch

  • 2 tablespoons beef bouillon (or omit if using beef broth)

  • 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)

  • 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1/2 teaspoon black pepper

Add Last

  • 1 pound short-cut pasta (such as orecchiette, penne, or shells)

  • 5 oz freshly shredded Gruyère cheese

  • 1/4 cup freshly shredded Parmesan cheese

  • Fresh parsley for garnish (optional)

Instructions

1. Caramelize the Onions

Heat olive oil and butter in a large Dutch oven or heavy-bottom pot over medium heat.
Add onions, salt, and pepper. Cook, stirring occasionally, for 30–35 minutes, until onions are deeply golden and caramelized.
Lower heat or add a little extra oil if onions begin to scorch.

2. Build the Flavor

Stir in garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for about 30 seconds until fragrant.

3. Create the Sauce

Add water (or broth) and half of the evaporated milk.
In a small bowl, whisk cornstarch with the remaining evaporated milk, then add to the pot.
Stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper. Bring to a boil.

4. Cook the Pasta

Add pasta and reduce heat to a medium-high simmer.
Cook uncovered for 20–25 minutes, stirring often, until pasta is tender and mostly submerged in liquid.
Some extra liquid should remain to form the sauce.

5. Add Cheese

Remove from heat. Stir in Gruyère cheese a handful at a time until melted.
Add Parmesan and stir until smooth and creamy.
Taste and adjust seasoning with salt and pepper if needed.

6. Serve

Garnish with fresh parsley if desired and serve warm.

Notes

  • Be patient with onions: The deeper the caramelization, the richer the flavor.

  • Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Adjust consistency: Add a splash of water or milk if the pasta thickens too much.

  • Make it heartier: Add cooked chicken, beef, or mushrooms for extra protein.

Find it online: https://tastyquickly.com/french-onion-pasta-recipe-one-pot-ultra-creamy/