Go Back
One-Pot French Onion Pasta

One-Pot French Onion Pasta

All the cozy flavor of classic French onion soup turned into a creamy one-pot pasta. Sweet caramelized onions simmer with beef stock, cream, and thyme, then the pasta cooks right in the broth so it soaks up every bit of flavor. Finished with freshly grated parmesan and parsley.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Cuisine: French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large or 3 medium yellow onions halved and thinly sliced
  • 3 cloves garlic minced
  • 2 Tbsp butter
  • Drizzle of olive oil
  • 1 Tbsp brown sugar
  • A few sprigs of fresh thyme
  • 1 lb rigatoni or mezzo rigatoni or medium-cut pasta of choice
  • 4 cups beef stock
  • 1/2 cup heavy cream
  • 1 Tbsp garlic and herb seasoning
  • Salt and freshly cracked black pepper to taste
  • Freshly grated parmesan
  • Fresh chopped parsley

Equipment

  • Dutch oven (or large heavy pot with lid)

Method
 

  1. Heat the butter and a drizzle of olive oil in a Dutch oven over medium to medium-high heat. Add the thinly sliced onions with a small pinch of salt.
  2. Cook the onions, stirring frequently so they don't burn, until softened and golden with good color — about 15 to 20 minutes.
  3. Stir in the minced garlic and brown sugar and cook for 1 minute. (In the video she deglazes here with a splash of wine or sherry; you can use it or skip it.)
  4. Pour in the beef stock and heavy cream, add the garlic and herb seasoning and the thyme sprigs. Bring to a boil, then simmer for about 5 minutes.
  5. Add the pasta and cook until al dente, stirring now and then so nothing sticks.
  6. Taste and adjust the salt. Stir in a generous handful of freshly grated parmesan and lots of black pepper.
  7. Cook 2 more minutes, then turn off the heat. Cover with the lid and let it sit 5 to 10 minutes so the pasta absorbs the sauce and it turns creamy.
  8. Stir in more parmesan and the chopped parsley. Serve hot with extra cheese on the table.

Notes

  • For a heartier one-pot meal, brown ground chicken, ground turkey, or ground beef in the pot first, then cook the onions in the same pot.
  • The onions don't need the full 45-minute soup-style caramelization — 15 to 20 minutes keeps this weeknight-friendly.
  • The longer the pasta rests covered, the thicker and creamier the sauce gets.