One-Pot French Onion Pasta

Let Me Tell You About My One-Pot French Onion Pasta Obsession

You know those days when it feels like your kitchen’s just not on your side? I had one of those last week. Doorbell’s ringing, kids (or dogs) are running laps, and dinner’s meant to be done, like, yesterday. That’s when I reached for my trusty Dutch oven and whipped up this One-Pot French Onion Pasta. Honestly, I stumbled onto this recipe while trying to make soup and pasta at the same time (don’t ask, it was a long day)—and somehow, it turned out so tasty, I kind of forgot what I was originally aiming for. Now, it’s become one of those dishes I make just because I want to, not because I have to. Plus, have you ever tried caramelizing onions while catching up on your favorite podcasts? Surprisingly therapeutic, unless you cry over the onions (like me, every time).

Why You’ll Love This (Or At Least, Why I Do)

Okay, here’s the thing: I make this when I’m craving something cozy but also can’t face a mountain of dishes. My family goes a bit bonkers for the cheesy, oniony goodness (even my teenager who claims to “hate onions”—yeah, right). I used to think you had to babysit caramelized onions for hours, but actually, I find it works better if you just let them do their thing while you putter around. Plus, this recipe is forgiving. Burn an onion? Just call it extra caramelized. Forget to add wine? Eh, more cheese solves everything.

What You’ll Need (and What You Can Get Away With)

• 3 large yellow onions, thinly sliced (sometimes I use red if that’s all I’ve got—adds a bit more zing, honestly)
• 3 tbsp butter (olive oil works in a pinch, though grandma would disapprove)
• 2 cloves garlic, minced (I once used garlic paste because I was lazy—totally fine!)
• 1 tsp dried thyme (fresh is fancier, but who’s got time?)
• 1 tbsp balsamic vinegar (optional, but I love how it deepens the flavor)
• 1/2 cup dry white wine (or just use a splash more broth if wine isn’t your thing)
• 4 cups beef or veggie broth (honestly, bouillon cubes work perfectly well—don’t stress it)
• 250g (about half a box) pasta—penne, fusilli, or whatever you have hiding in the back of the cupboard
• 1 cup shredded Gruyère cheese (Swiss is great, mozzarella is fine, cheddar is… interesting, but hey, you do you)
• 1/2 cup grated Parmesan
• Salt and pepper (to taste, obviously)
• Fresh parsley for topping (optional, but looks nice for Instagram)

This Is How I Do It (But You’ll Find Your Groove)

1. Caramelize the onions: Melt the butter in a big ol’ Dutch oven or deep pan over medium-low. Toss in the onions, sprinkle a bit of salt, and stir. Then—walk away. Seriously, let them cook for 20-30 minutes, stirring now and then. (Don’t panic if they stick a bit; a splash of water sorts it out.) If the onions are browning faster than your patience, just nudge the heat lower.
2. Add the extras: Stir in garlic and thyme, cook another minute. Tip in the balsamic vinegar (if you’re using it) and wine. This is where I have a quick taste—so should you. Simmer for a few mins so it doesn’t taste boozy.
3. Pasta time! Pour in the broth and crank up the heat a tad. Let it bubble, then add your pasta. Stir, cover if you like, and cook till the pasta’s al dente—about 10-ish minutes. Don’t worry if it looks a bit soupy right now; it thickens up at the end.
4. Cheesy finish: Reduce to low. Stir in the Gruyère and Parmesan. It’ll go all melty and glorious. If the sauce looks too thick, a splash more broth or water fixes it right up.
5. Serve it up: Taste for salt and pepper, then heap into bowls. Top with extra cheese or parsley if you’re feeling fancy (I never regret the extra cheese).

Notes from a Serial Pasta-Tinkerer

• Once, I tried using whole wheat pasta. Didn’t love it—the texture was a bit weird with the creamy sauce. Regular pasta holds up best, I reckon.
• If you like a crusty cheese top, stick the pot under the broiler for a couple of minutes—just keep an eye on it or you’ll have a burnt offering.
• Sometimes I add a splash more balsamic at the end for a zing, especially if my onions weren’t super sweet.

If You Want to Mix Things Up

Now, I once tried throwing in some mushrooms with the onions (because why not?)—turned out lovely, especially if you’re going for more of a stroganoff sort of vibe. I’ve swapped in Swiss chard for parsley, and even tossed a handful of spinach in the last two minutes. Oh, and one time I tried vegan cheese… let’s just say, texture was odd, but maybe I picked the wrong brand. If you find a vegan cheese that melts properly, let me know!

The Gear I Use—But Don’t Stress If You Don’t Have It

• Big Dutch oven or heavy-bottomed pot (if all you’ve got is a deep frying pan, go for it—just stir more often)
• Wooden spoon (or whatever’s not missing from the last camping trip)
• Grater for the cheese (I once used a veggie peeler in desperation—good enough!)

Keeping Leftovers—If That Ever Happens

I mean, I’m supposed to say this keeps in the fridge for up to three days in a sealed container. But honestly, in my house it never lasts more than a day! If you do have some left, it reheats best on the stove with a splash of broth or water. Freezer? I wouldn’t bother—the cheese gets a bit grainy. But you do you.

How I Like to Serve It (And a Slight Digression)

Big bowls, right on the couch, with a hunk of crusty bread to mop up the sauce. Sometimes I’ll rub the bread with a cut clove of garlic and toast it for five minutes—makes it feel like a proper occasion. Or, if I’m feeling particularly extra, I’ll serve a simple green salad on the side (I once tried roasted brussels sprouts with it, but my partner wasn’t impressed, so that’s now a solo experiment). You know, I once read that in Lyon, they serve French onion soup with cheese toast floating on top—now I do that with this pasta, and it’s fab.

My Hard-Earned Pro Tips (Learned the Hard Way)

• Don’t rush the onions—tried it, regretted it. They taste weirdly sharp, not sweet. Patience, even if it’s just 20 minutes.
• Add the cheese off the heat if you can. I once left it bubbling and ended up with stringy blobs (not my best look).
• If your pasta soaks up all the liquid, don’t panic—just add a splash more broth, it’ll come together.

Frequently Asked Questions (Yes, I’ve Actually Been Asked These!)

• Can I use a slow cooker? Sort of—I tried it once, but the pasta texture got a bit gloopy. If you must, add pasta at the end and keep an eye on it.
• Wine or no wine? Totally up to you! I usually use whatever’s open (unless it’s sweet), but broth alone is fine. Just skip sweet wines, unless you like surprises.
• What’s the best cheese? Gruyère’s classic, but I use Swiss or even Emmental when that’s what’s in my fridge. Cheddar is wild, but tasty in its own way.
• Can I make it gluten-free? Yep, just swap in your favorite GF pasta. Just watch the cook time—some get mushy fast.

If you’re hunting for more cozy recipes, this French onion soup how-to is a solid read, or if you want more one-pot dinner ideas, I love the roundup at Budget Bytes. Oh, and if you’re on the fence about buying a Dutch oven, this guide is pretty helpful—but any heavy pot will do the trick.

Anyway, let me know how it goes! Or if you end up with an onion-related disaster, tell me about it—I’ve seen (and probably made) worse.

★★★★★ 4.30 from 179 ratings

One-Pot French Onion Pasta

yield: 4 servings

prep: 10 mins

cook: 35 mins

total: 45 mins

A comforting and flavorful pasta dish inspired by classic French onion soup, made in one pot for easy cleanup. Caramelized onions, savory broth, and melted cheese combine with pasta for a delicious weeknight dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces uncooked penne pasta
• 3 cups low-sodium vegetable broth
• 1 cup water
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. 1
   Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.
2. 2
   Add the minced garlic, dried thyme, salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. 3
   Stir in the uncooked pasta, vegetable broth, and water. Bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
4. 4
   Remove the pot from heat. Stir in the shredded Gruyère and grated Parmesan cheese until melted and creamy.
5. 5
   Serve hot, garnished with fresh chopped parsley.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 16gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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