French Onion Pasta

A bowl of creamy pasta garnished with herbs and red peppers. The pasta has a wavy texture and is topped with grated cheese. A gold spoon and a striped cloth napkin are beside the bowl, with a pot of more pasta in the background.

5 from 10 votes

This one-pot French Onion Pasta is rich, creamy, and loaded with caramelized onions and shredded gruyere. It's a spin off of french onion soup, so if you love those flavours, you need to give this recipe a go for the perfect weeknight fall or winter dinner.

Prep Time40

Cook Time15

Course: Main Course

Cuisine: American

Keyword: french onion pasta, french onion soup pasta, one pot pasta, one pot pasta recipes

Servings:

Ingredients

500 grams pasta of choice I used mafalda
2 tbsp olive oil
1/3 cup butter
3 garlic cloves minced
3 large yellow onions sliced
1 tbsp worcestershire
1/2 cup dry white wine chardonnay
6.5 cups beef stock low sodium
1/2 cup heavy cream
1/4 tsp black pepper
1 pinch nutmeg
1 tbsp fresh thyme plus more for garnishing
1 cup gruyere shredded, plus more for garnishing
1/2 cup parmesan shredded

Instructions

Begin by slicing your onions and set aside.
To a large deep pan, add your olive oil and butter and set to medium heat.
Add your onions and begin sautéing for at least 20 minutes, stirring often.
You want them to cook low and slow, to avoid them from burning and to ensure they caramelize.
Once your onions are caramelized and rich in color, add your garlic, nutmeg, pepper, fresh thyme and sauté for an additional 2 minutes.
Deglaze the pan with your white wine and worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.
Add your pasta and beef broth, ensuring the broth just covers the pasta.
Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.
Tip: be sure to stir the pasta every few minutes to avoid it from sticking to the bottom of the pan.
Remove from heat, add your heavy cream, shredded gruyere, parmesan cheese and mix until combined.
Tip: you can add a little extra heavy cream or beef broth to loosen the sauce if needed.
Tip#2: taste here to see if it needs any additional salt- depending if you use a salted or low sodium stock will determine if it needs salt.
Dish up right away, top with extra fresh thyme and a sprinkle of parmesan cheese.

Nutrition