One-Pot French Onion Pasta
A rich, deeply savory one-pot pasta inspired by classic French Onion Soup. Caramelized onions, beef broth, evaporated milk, and melty Gruyère cheese create a naturally creamy, luxurious sauce—without using a drop of heavy cream.
Equipment
- 7-quart Dutch oven or large pot
- Wooden spoon
- cheese grater
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 large yellow onions, sliced into 1/8-inch rings
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp reduced sodium soy sauce
- 5 ½ cups water (or beef broth)
- 2 tbsp beef bouillon (granulated, base, or cubes)
- 12 oz evaporated milk
- 1 tbsp fresh parsley, minced
- 2 tsp fresh thyme, minced (or 3/4 tsp dried)
- ½ tsp dried oregano
- 1 pinch red pepper flakes (optional)
- salt and pepper, to taste
- 1 lb short-cut pasta (orecchiette, radiatori, or medium shells)
- 5 oz freshly shredded Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Melt butter and olive oil in a large Dutch oven over medium heat. Add sliced onions with a pinch of salt and pepper. Cook 30–35 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds, stirring constantly.
- Add water, evaporated milk, beef bouillon, parsley, thyme, oregano, and seasoning. Bring to a rolling boil.
- Add uncooked pasta. Reduce heat to a medium-high simmer and cook 20–25 minutes, stirring often, until pasta is al dente and sauce has thickened.
- Remove from heat. Stir in Gruyère cheese a handful at a time until melted, then add Parmesan. Adjust consistency with water or milk if needed. Garnish with parsley and serve warm.
Notes
Caramelizing the onions fully is essential for deep flavor. Freshly grated Gruyère melts best and adds the signature nutty taste. Stir often while simmering to prevent pasta from sticking.