I love this One-Pot French Onion Pasta—a cozy, savory twist on classic French onion soup transformed into creamy pasta. It layers sweet caramelized onions with broth, umami boosters, pasta, and melty cheese—all in just one pot.

Why You’ll Love This Recipe

I’m always drawn to meals that feel indulgent yet come together simply. Caramelizing onions brings out deep, natural sweetness. A splash of Worcestershire, soy sauce, and beef bouillon adds depth. Cooking pasta right in the sauce keeps things easy, and stirring in Gruyère and Parmesan finishes it with rich, cheesy bliss. One pot. Minimal cleanup. Maximum flavor. I can’t resist.

Ingredients

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

Yellow onions
Garlic
Olive oil and/or butter
Pasta (short shapes like orecchiette, rigatoni, or mezze rigatoni)
Beef broth (or water + bouillon)
Evaporated milk or cream
Worcestershire sauce
Soy sauce
Fresh thyme
Gruyère cheese
Parmesan cheese
Optional: red pepper flakes, mushrooms, cooked meat, or vegetables

directions

I start by slicing the onions thinly and slowly caramelizing them in oil or butter over medium-low heat for about an hour, stirring regularly.
I add minced garlic, thyme, Worcestershire sauce, and soy sauce, cooking just until the mixture is fragrant.
I pour in beef broth (or water with bouillon) and evaporated milk, bringing everything to a gentle simmer.
I stir in the uncooked pasta, making sure it’s fully submerged, and cook until it’s al dente and the sauce thickens.
Finally, I take the pot off the heat and stir in grated Gruyère and Parmesan cheese until the sauce turns creamy. I season to taste and top with more thyme if I feel fancy.

Servings and timing

Servings: About 6
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

I like using heavy cream or half-and-half for a richer version.
For extra texture, I sometimes stir in sautéed mushrooms or caramelized bell peppers.
Adding cooked chicken, sausage, or even ground beef makes it heartier.
To keep it vegetarian, I use veggie broth and plant-based cheese.
When I need a gluten-free option, I switch to gluten-free pasta without any problem.

storage/reheating

I let any leftovers cool, then store them in an airtight container in the fridge for up to 5 days.
To reheat:

In the microwave, I warm it in short intervals and stir in a splash of water or milk to loosen it up.
On the stovetop, I reheat it gently over low heat with a bit of liquid to revive the creamy texture.

FAQs

What pasta shape works best?

I prefer short, sturdy shapes like orecchiette or rigatoni because they soak up the sauce perfectly without getting mushy.

Can I skip the evaporated milk?

Yes, I’ve swapped it out with regular milk, half-and-half, or even just more broth with a splash of cream. The result stays creamy and rich.

How do I keep the onions from burning?

I cook them low and slow, stirring often. If they start to stick or brown too quickly, I add a splash of water to deglaze the pot.

Is it possible to make this dairy-free?

Absolutely. I use non-dairy milk and vegan cheese, and the result is still delicious and creamy. I also stick to vegetable broth to keep it fully plant-based.

Can I freeze it?

I don’t recommend freezing—it tends to mess with the sauce texture. I find it’s best made fresh or stored in the fridge for a few days.

Conclusion

This One-Pot French Onion Pasta hits all the right notes—sweet caramelized onions, deep savory flavor, a rich cheesy sauce, and tender pasta, all made with little effort and one pot. It’s the kind of comforting, hearty dinner I crave on busy nights or when I want something that feels special without being complicated. I always go back for seconds.

One-Pot French Onion Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner
Method: One-Pot
Cuisine: French-Inspired
Diet: Vegetarian

Print Recipe

Description

A cozy, savory one-pot pasta dish inspired by classic French onion soup, featuring caramelized onions, umami-rich broth, melty cheese, and creamy sauce—all cooked in one pot for maximum flavor and minimal cleanup.

Instructions

Thinly slice the onions and slowly caramelize them in olive oil or butter over medium-low heat for about 1 hour, stirring regularly.
Add minced garlic, fresh thyme, Worcestershire sauce, and soy sauce. Cook for 1–2 minutes until fragrant.
Pour in the beef broth and evaporated milk, then bring to a simmer.
Stir in the pasta, ensuring it is submerged. Cook until al dente and the sauce has thickened, about 10–12 minutes.
Remove from heat and stir in Gruyère and Parmesan until melted and creamy. Season with salt, pepper, and extra thyme to taste.