One Pot French Onion Pasta
A cozy, comforting one-pot meal combining the rich, caramelized flavors of classic French onion soup with perfectly al dente pasta. Finished with a creamy Parmesan sauce, it delivers maximum flavor with minimal cleanup.
Prep: 10 min
Cook: 50 min
Total: 1h
Servings: 8
- Caramelize the onions: Heat a large Dutch oven or pot over medium heat. Add the olive oil, sliced onions, and 0.5 teaspoon of the kosher salt. Cook for 5 minutes, stirring frequently, then reduce the heat to medium-low. Cook for 45-60 more minutes until the onions are deeply caramelized, stirring frequently to prevent sticking.
- Deglaze the pot: Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant. Pour in the white wine and sherry vinegar to deglaze, scraping up any browned bits from the bottom of the pot.
- Add the flour: Sprinkle the flour over the onion mixture and stir continuously for 1 minute to cook off the raw flour taste.
- Build the broth: Pour in the beef broth, Worcestershire sauce, the remaining 0.5 teaspoon of salt, black pepper, and the uncooked pasta. Stir well and bring the mixture to a boil.
- Simmer the pasta: Cover the pot, reduce the heat to a simmer, and cook for 15-20 minutes, or until the liquid is absorbed and the pasta is al dente.
- Finish and serve: Turn off the heat and stir in the heavy cream and Parmesan cheese until melted and smooth. Serve immediately, garnished with extra Parmesan and fresh parsley.
Tips for Success
- Patience with onions: True caramelization takes time. Don't rush the onions on high heat or they will burn instead of sweetening.
- Cheese variations: Swap the Parmesan for Gruyère, or use a mix of both for an even more authentic French onion soup flavor.
- Deglazing is key: The browned bits at the bottom of the pot (the fond) hold a ton of flavor. The wine and vinegar help lift this into the sauce.
