One Pot French Onion Pasta
There’s nothing quite like the rich flavor of One Pot French Onion Pasta. This comforting dish captures all the caramelized goodness of French onion soup and turns it into a hearty, cheesy pasta that’s perfect for cold nights or when you just want something incredibly satisfying with minimal cleanup.
We love making this recipe on weekends when we have a little more time to let the onions caramelize into that deep, golden brown perfection. It fills the house with the most amazing aroma and tastes like something you’d get at a fancy bistro, but it comes together in just one pan!
Looking for more tasty pasta dishes? Try our Pasta with Artichokes, Pasta Alla Vodka, or Creamy Spinach Pasta.
Table of contents
Why You’ll Love This Recipe
- All the flavor of French onion soup, with the comfort of pasta: It’s the best of both worlds.
- Minimal cleanup: One pan is all you need.
- Cheesy topping + crunchy breadcrumbs: Like a gratin, but easier.
- Perfect for make-ahead meals or leftovers: It stores and reheats beautifully.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This dish starts with the foundation of deeply caramelized onions and shallots cooked slowly in olive oil. We add in garlic, carrots, and mushrooms for extra heartiness and depth, plus a touch of thyme, wine, and broth to enhance the French onion flavors. Toss in your favorite small pasta shape and finish it off with gruyere cheese and crispy panko breadcrumbs for that classic gratin-style crunch.
Variations
- Use a different cheese: Swiss or mozzarella work if you don’t have gruyere.
- Make it vegetarian: Just use vegetable broth instead of beef broth.
- Try different mushrooms: Shiitake or portobello would be great swaps.
- Add a protein: Stir in shredded chicken or white beans to make it more filling.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Slowly caramelize the onions and shallot in olive oil.
- Add garlic, carrots, mushrooms, and seasonings. Deglaze with white wine.
- Stir in flour, then add broth and water.
- Add pasta and simmer until al dente.
- Toast breadcrumbs with butter and thyme.
- Top the pasta with cheese and breadcrumbs before serving.
Expert Tips
- Stir the onions often to avoid burning and get even caramelization.
- Use a good quality dry white wine for the best flavor.
- Don’t rush the onion step, it builds the foundation of flavor.
- Use a large, high-sided pan to keep everything contained.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It reheats well and can be stored in the fridge for up to 3 days.
Absolutely. Any small pasta shape like macaroni, orecchiette, or small shells will work.
You can substitute with a bit more broth or a splash of balsamic vinegar for depth.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
One Pot French Onion Pasta
Equipment
- Large high-sided sauté pan
- Wooden spoon
- Small skillet (for toasting breadcrumbs)
- Cheese grater
- Measuring Cups and Spoons
Ingredients
- ¼ cup olive oil
- 3 yellow onions
- 1 shallot
- 4 garlic cloves
- 2 carrots
- 8 ounces cremini mushrooms
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup dry white wine
- 2 Tablespoons flour
- 2 cups broth beef or vegetable
- 2 cups water
- 16 ounces ditalini pasta or any small pasta shape
- 1 cup panko bread crumbs
- 2 Tablespoons butter
- ¾ cup gruyere cheese
Instructions
- Peel and thinly slice the yellow onions and shallot and place them with the olive oil in a large saute pan with high sides over low/medium heat. Stir frequently while cooking the onions 30-40 minutes until they start to turn golden brown.
- Add in the minced garlic, sliced carrots and sliced mushrooms, thyme, salt and pepper and cook for 4-5 minutes, until the mushrooms soften.
- Add in the white wine to deglaze the pan.
- Sprinkle the flour over the top and stir it in and coat the vegetables and let the flour cook for 1-2 minutes.
- Add in the broth and water and stir well.
- Add the pasta and lower the heat and let cook until the pasta is al dente, about 10-12 minutes.
- In a small pan, add the butter, bread crumbs and ¼ tsp of dried thyme and toast the bread crumbs until they are golden. Remove and set aside.
- Once the pasta is cooked, remove from heat and sprinkle the top with cheese and bread crumbs. Serve hot.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I made this and added shredded chicken and it came out great. It needed a smidge more salt and thyme or some other flavoring in my opinion. I’d also like to know if this is freezable as I made a full recipe and it was way too much!!