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One Pot Creamy French Onion Pasta

A close-up of creamy french onion pasta made with rigatoni, topped with melted cheese strings and grated parmesan.
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Make this easy weeknight dinner inspired by French Onion Soup. This recipe delivers rich, caramelized onion flavor and a creamy texture using just one pot for simple 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 sherry or dry white wine (optional)
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 pound short pasta (like 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 Dutch oven or deep pot over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply caramelized and sweet. 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. If using, pour in the sherry or wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid has mostly evaporated, about 2 minutes.
  4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a simmer.
  5. Add the dry pasta to the pot. Stir well to submerge the pasta. Continue to simmer, uncovered, stirring often to prevent sticking, for about 12 to 15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.
  6. Reduce the heat to low. Stir in the evaporated milk, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  7. Remove the pot from the heat. Stir in the Gruyère cheese and Parmesan cheese until the sauce is smooth and melted.
  8. Serve immediately in bowls.

Notes

  • For a deeper flavor, use beef bouillon instead of some of the broth.
  • You can substitute evaporated milk with heavy cream if you prefer a richer sauce, but the evaporated milk keeps this recipe lighter.
  • Shred your own Gruyère cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://hearthbite.com/french-onion-pasta-recipe-easy-creamy-dinner/