One Pot French Onion Pasta

I crafted this One Pot French Onion Pasta as a comforting, one-pot twist on the classic French onion soup. With rich caramelized onions, melty Gruyère and Parmesan, and perfectly cooked pasta all in one pot, this dish brings deep savory flavor with minimal cleanup.

Why You’ll Love This Recipe

I love how this dish delivers restaurant-quality taste with just a handful of ingredients and one pot. The caramelized onions give it that deep, slow-cooked flavor, and the melted cheeses make every bite creamy and satisfying. It’s vegetarian, simple, and comes together in about half an hour—perfect for busy nights when I still want something homemade and special.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 12 oz pasta of choice (such as penne or rotini)
‑ 2 tablespoons olive oil
‑ 2 large yellow onions, thinly sliced
‑ 3 cloves garlic, minced
‑ 4 cups vegetable broth
‑ 1 teaspoon dried thyme
‑ 1 teaspoon salt (or to taste)
‑ ½ teaspoon black pepper (or to taste)
‑ 1 cup grated Gruyère cheese
‑ ½ cup grated Parmesan cheese
‑ Fresh parsley for garnish (optional)

directions

1. I start by heating olive oil in a large pot over medium heat.

2. Then I add the sliced onions and cook them for about 10 minutes, stirring occasionally, until they’re deeply golden and caramelized.

3. I stir in the minced garlic and cook for 1–2 minutes until the garlic is fragrant.

4. Next, I pour in the vegetable broth, dried thyme, salt, and pepper. I bring the mixture to a boil.

5. Once boiling, I add the pasta, stir it well, reduce the heat to a simmer, cover the pot, and let it cook for about 10–12 minutes or until the pasta is just al dente.

6. I remove the pot from heat and stir in the Gruyère and Parmesan until everything is smooth and creamy.

7. I garnish with fresh parsley if I have it, then serve warm.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

variations

I like switching things up in these ways:
‑ Use chicken broth instead of vegetable broth for a heartier, deeper flavor.
‑ Add sliced mushrooms or spinach for extra nutrition and earthy depth.
‑ For a protein boost, I sometimes mix in cooked shredded chicken or sausage at the end.
‑ To make it gluten-free, I use gluten-free pasta and adjust cook time based on the package.
‑ For a dairy-free version, I use dairy-free cheese alternatives and omit the Parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop with a splash of broth or water to loosen the sauce, stirring until warmed through. It can also be microwaved, but I stir halfway through to heat evenly. I avoid freezing this dish, as the creamy cheese texture doesn’t always hold up well.

FAQs

Can I use a different type of cheese?

Yes, I sometimes substitute Gruyère with Swiss or mozzarella. They melt nicely, though they don’t have the same nutty richness as Gruyère.

Is it possible to make this ahead of time?

Yes, but I prefer making it fresh. If I do make it ahead, I undercook the pasta slightly and reheat gently with extra broth to avoid mushy texture.

How do I get onions caramelized quickly?

I slice them thin and cook them low and slow with a bit of salt. I don’t rush this step—it usually takes at least 10 minutes, sometimes longer if I want deeper flavor.

Can I add meat to this dish?

Absolutely. I often add leftover cooked chicken, turkey, or even browned sausage near the end for a complete one-pot meal.

What’s the best pasta to use?

I like using short pasta like penne, rotini, or fusilli. They hold the sauce well and cook evenly in one pot.

Is this dish kid-friendly?

Yes, especially if I use a milder cheese like mozzarella. The savory flavor of caramelized onions can win over picky eaters when paired with cheesy pasta.

Can I make this spicier?

If I want a little heat, I add a pinch of red pepper flakes along with the garlic or stir in a bit of chili oil at the end.

What can I do if the sauce is too thick?

I add a splash of broth or a bit of water and stir to thin it out to my liking. The cheese thickens as it sits.

How can I make this more nutritious?

I add chopped greens like kale or spinach, or even toss in peas or broccoli during the last few minutes of cooking.

Can I double this recipe?

Yes, I just make sure my pot is large enough to accommodate the extra volume and stir frequently to prevent sticking.

Conclusion

I love how this One Pot French Onion Pasta takes everything I enjoy about French onion soup and turns it into a creamy, cheesy pasta dish. It’s rich, easy, and endlessly customizable. Whether I’m cooking for a busy weeknight or making something cozy for guests, this dish always hits the mark.

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