Name: One‑Pot French Onion Pasta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French-inspired
Ingredients: Pasta (orecchiette or similar short shape); Olive oil, unsalted butter; Yellow onions, sliced 1/8″; Garlic; Red pepper flakes; Worcestershire sauce, reduced-sodium soy sauce; Water + beef bouillon (or beef broth); Evaporated milk; Cornstarch; Fresh thyme (or dried); Gruyère cheese, freshly grated; Freshly grated Parmesan; Salt, pepper, paprika, oregano

I bring together deeply caramelized onions, savory beef‑broth flavors, creamy evaporated milk, and melty Gruyère and Parmesan to create a restaurant‑quality pasta—all in one pot with minimal cleanup.

Why You’ll Love This Recipe

I love how this recipe is one‑pot and pantry‑friendly, yet transforms humble ingredients—onions, broth, soy and Worcestershire sauces—into a rich, umami‑packed sauce. It's creamy without heavy cream, thanks to evaporated milk, and topped off with the best combo of Gruyère and Parmesan for depth and texture.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (orecchiette or similar short shape)
Olive oil, unsalted butter
Yellow onions, sliced ⅛″
Garlic
Red pepper flakes
Worcestershire sauce, reduced‑sodium soy sauce
Water + beef bouillon (or beef broth)
Evaporated milk
Cornstarch
Fresh thyme (or dried)
Gruyère cheese, freshly grated
Freshly grated Parmesan
Salt, pepper, paprika, oregano

directions

Heat oil and butter in a deep pot. Add onions, salt, and pepper; cook slowly until deeply caramelized (about 45–60 minutes).
Stir in garlic, red pepper flakes, soy sauce, and Worcestershire for 30 seconds.
Add water with bouillon, evaporated milk, cornstarch, and dried herbs/spices. Bring to a simmer.
Add pasta and cook until al dente and sauce has thickened and turned creamy.
Remove from heat and stir in Gruyère and Parmesan handful by handful until melted and silky.
Taste and adjust seasoning. Serve topped with fresh parsley or thyme.

Servings and timing

Makes about 6 servings.
Prep time: ~15 minutes; Cook time: 1 hour; Total time: ~1 hour 15 minutes.

Variations

Swap pasta shape: use radiatori, shells, fusilli—anything short and sturdy.
Use 4 cups of beef broth in place of water + bouillon.
For extra creaminess, stir in some half‑and‑half or heavy cream.
Add cooked chicken, mushrooms, or ground beef (see adaptations on other sites) for protein boost.

storage/reheating

Storage: Let cool, then store in an airtight container in fridge for up to 5 days.
Reheating:

Microwave: Heat in 1‑minute bursts, stirring in between; add splash of water or milk if needed.
Stovetop: Gently reheat in a saucepan over low heat, adding liquid as needed to restore creaminess.

FAQs

### What onions work best?

I prefer yellow onions—they produce balanced sweetness and caramelize beautifully.

### Can I use beef broth instead of water and bouillon?

Absolutely—I often substitute 4 cups of beef broth to deepen the flavor.

### Does the evaporated milk splatter or curdle?

Not at all—it creates rich creaminess without splitting when simmering, unlike regular milk or cream substitutes.

### Can I prep ahead of time?

Yes! I slice onions ahead or even caramelize them a day early. Then add the remaining steps when ready to cook.

### What if sauce is too thin or too thick?

If it’s thin, let it simmer a bit longer to reduce, or finish with more cheese. If too thick, stir in a bit more water, broth, or milk until you reach desired consistency.

Conclusion

This French Onion Pasta is one of my favorite one‑pot meals—it feels indulgent yet uses simple pantry staples, delivers layered umami depth, and leaves me with minimal cleanup. Whether as cozy everyday dinner or an elegant comfort‑food centerpiece, I find myself making it again and again. It’s creamy, flavorful, and versatile—exactly what I want from a weeknight crowd‑pleaser.