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One Pot Creamy French Onion Pasta

Close-up of creamy french onion pasta made with fusilli, topped generously with melted cheese and caramelized onions.
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Make this rich and comforting One Pot Creamy French Onion Pasta for a simple weeknight dinner. You get the deep flavor of caramelized onions and gooey Gruyère cheese with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 cup dry white wine or water
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 pound short pasta, such as penne or rotini
  • 1/2 cup evaporated milk
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 15 to 20 minutes until they are deeply caramelized and brown. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper during the last 5 minutes of cooking.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the white wine or water to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil.
  5. Add the dry pasta to the boiling liquid. Stir well to prevent sticking. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed. Stir every few minutes.
  6. Remove the pot from the heat. Stir in the evaporated milk, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  7. Stir in the Gruyère cheese and Parmesan cheese until the sauce is smooth and creamy.
  8. Serve immediately in bowls.

Notes

  • For an extra savory flavor, use high-quality beef bouillon instead of plain broth.
  • If you prefer a thicker sauce, let the pasta sit, uncovered, for 5 minutes after adding the cheese to allow it to reduce slightly.
  • You can substitute Gruyère with Swiss cheese if needed, but Gruyère provides a better melt and flavor profile.

Nutrition

Find it online: https://rosatasty.com/french-onion-pasta-one-pot-creamy-recipe/