One Pot French Onion Pasta

One Pot French Onion Pasta is a cozy, savory twist on the classic French onion soup, made even better with pasta and a rich, cheesy finish. I simmer everything in one pot—from caramelized onions to pasta—so it’s full of deep, comforting flavor with minimal cleanup. It’s my kind of weeknight magic.

Why You’ll Love This Recipe

I love this recipe because it delivers the deep, sweet-savory flavor of French onion soup in a hearty, creamy pasta format. The onions melt into the sauce, the broth soaks into the noodles, and the cheese pulls everything together in the most comforting way. Plus, I only need one pot, which makes prep and cleanup a breeze.

ingredients

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

• Yellow onions, thinly sliced

• Olive oil or butter

• Salt

• Garlic, minced

• Fresh thyme or dried thyme

• Dry white wine (optional)

• Beef or vegetable broth

• Pasta (fusilli, penne, or linguine work well)

• Heavy cream or half-and-half

• Gruyère cheese, shredded

• Parmesan cheese, grated

• Black pepper

• Fresh parsley (optional, for garnish)

directions

1. I start by heating olive oil or butter in a large pot over medium heat and add the sliced onions with a pinch of salt.

2. I cook the onions low and slow, stirring often, until they’re golden and deeply caramelized—this takes about 25–30 minutes.

3. I stir in the garlic and thyme, cooking for another minute until fragrant.

4. If using wine, I deglaze the pot with a splash and scrape up the flavorful bits from the bottom.

5. I pour in the broth and bring it to a simmer, then add the pasta and cook until tender, stirring occasionally to prevent sticking.

6. I stir in the cream, Gruyère, and Parmesan, mixing until the cheese is melted and the sauce is creamy.

7. I season with black pepper to taste and garnish with parsley before serving.

Servings and timing

This recipe serves 4 and takes about 40–45 minutes total—30 minutes to caramelize the onions and 10–15 minutes to cook the pasta and finish the dish.

Variations

Sometimes I add mushrooms for extra depth or swap the pasta for egg noodles for a classic feel. If I want a meatier version, I stir in shredded rotisserie chicken or crumbled sausage. For a vegetarian option, I stick with vegetable broth and skip the wine if needed.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove with a splash of broth or cream to bring the sauce back to life. It also microwaves well, though I stir halfway through to heat evenly.

FAQs

Can I skip the wine?

Yes, I often leave it out or replace it with a bit of extra broth and a splash of vinegar or lemon juice for brightness.

What cheese works best besides Gruyère?

Fontina, Swiss, or even mozzarella can work, but Gruyère gives it that classic French onion flavor.

Do I have to caramelize the onions that long?

For the best flavor, yes. But if I’m in a hurry, I cook them for at least 15–20 minutes to get some good color.

Can I use a different type of pasta?

Absolutely. I like using short pastas like penne or fusilli, but spaghetti or fettuccine work too—just adjust the liquid and timing.

Is this dish freezer-friendly?

Not really. The creamy cheese sauce can separate when thawed, so I prefer to enjoy it fresh or from the fridge.

Conclusion

One Pot French Onion Pasta is my favorite way to turn a classic soup into a rich, cheesy, satisfying meal. It’s full of caramelized flavor, creamy cheese, and tender pasta—all made in a single pot. When I want something cozy and comforting without a pile of dishes, this is the dish I reach for every time.