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One-Pot Creamy French Onion Pasta

Close-up of a serving of french onion pasta made with rotini noodles, topped with rich caramelized onions and fresh parsley.
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Create the comforting flavor of French onion soup in a simple, creamy pasta dish cooked entirely in one pot for easy cleanup. This recipe uses deeply caramelized onions and savory broth for a rich weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine or extra beef broth
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce or bouillon paste
  • 12 ounces short pasta (like penne or rotini)
  • 1/2 cup evaporated milk
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the sliced onions, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, for 20 to 30 minutes until the onions are deeply caramelized and sweet. Do not rush this step; deep caramelization builds the flavor base.
  2. Add the minced garlic and dried thyme to the onions. Cook for 1 minute until fragrant.
  3. Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the liquid is mostly reduced.
  4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil.
  5. Add the dry pasta to the pot. Stir well to submerge the pasta. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed, stirring every few minutes to prevent sticking.
  6. Remove the pot from the heat. Stir in the evaporated milk, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  7. Stir in the Gruyère cheese and Parmesan cheese until the sauce is smooth and creamy.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For the deepest onion flavor, use low heat and allow the onions to caramelize slowly. This step is key to achieving the French onion soup taste.
  • If you do not have evaporated milk, you can substitute it with 1/2 cup of heavy cream or half-and-half, though the texture will be slightly richer.
  • This recipe works well with short pasta shapes that hold the sauce, such as ditalini or elbow macaroni, if you prefer a mac and cheese style.

Nutrition

Find it online: https://blissbatter.com/french-onion-pasta-one-pot-creamy-dinner/