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french onion pasta served in white bowl garnished with caramelized onions and thyme.
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5 from 4 votes

One Pot French Onion Pasta

This One Pot French Onion Pasta combines caramelized onions, garlic, and herbs in a rich, savory broth, finished with melty cheese. The pasta absorbs all the deep flavors in one pot, making it a comforting and easy-to-clean meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: dinner, Main Course
Cuisine: French
Servings: 4
Calories: 650kcal
Author: Courtney Paige

Equipment

  • deep skillet I used the Our Place Always pan
  • mandolin
  • cheese grater
  • measuring cups / spoons
  • Rubber Spatula

Ingredients

  • 4 tbsp unsalted butter
  • 6 medium sweet onions
  • 1/2 tsp kosher salt
  • 2 tbsp garlic paste
  • 2 tbsp soy sauce
  • 2 tsp Worcestershire sauce
  • 4 cups Beef broth 32 oz
  • 10 oz Noodles
  • 4 stalks fresh thyme
  • 8 oz block Gruyère cheese
  • 2-4 oz block white cheese sharp cheddar, gouda, or Fontina

Instructions

  • Prep the onions by cutting them in half, removing the skin and using a mandolin to finely thin.
  • Heat a deep skillet (I use the Our Place deep skillet for most of my one pan recipes) to medium-low heat. Melt butter then add the thinly sliced onions to the skillet. The KEY to caramelized onions is low and slow. They’re going to slowly caramelize for 45 ish minutes. If they start to crisp, turn down the heat.
    thinly sliced onions in large skillet.
  • While the onions are cooking, shred the cheese blocks. I do not recommend using bagged cheese for this recipe as the anti-caking added agents will prevent it from melting as easily.
  • Once the onions are glassy and light brown, stir in the garlic paste, soy sauce and worcestershire. Let the onions cook a few more minutes in the flavor and a deep golden brown color has developed. Stir every minute or so to get any brown bits off the bottom of the pan.
    caramelized onions in large gray skillet.
  • Pour in the beef broth and dry pasta; ensure the noodles are covered in the broth. Turn up stove to medium-high heat and bring to a boil. Cover the skillet for 15-20 minutes. Make sure to stir the pasta frequently so the noodles don't stick to each other or the bottom of the pot.
  • When almost all of the broth is evaporated and the noodles are cooked through, fold in the cheese.
    cavatappi noodles in french onion sauce in large skillet.
  • Stir until the cheese is melted and a pasta sauce forms around the noodles. Add in the fresh thyme leaves, salt to taste and ENJOY!

Video

Notes

Store in airtight container for 3-4 days.
If the pasta sauce clumpy, there may be too much cheese. Stir in an additional 1 tablespoon at a time of beef broth until you have a more luscious, creamy sauce.
Feel free to replace the beef broth with bone broth to significantly increase the protein content.

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 44g | Protein: 33g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 109mg | Sodium: 827mg | Potassium: 371mg | Fiber: 6g | Sugar: 10g