One-Pot French Onion Pasta Recipe

Recipes that can pull double duty are my jam. I love when something’s easy to make but can easily be dressed up for company. Pasta carbonara? Air fryer rotisserie chicken? Pesto pasta with shrimp? All easy enough to make on a weeknight but also suitable for a fancy dinner.

This French onion pasta follows that same principle. It is simple to prepare but offers robust flavors that will leave your guests thinking you spent hours in the kitchen.

How to make my French onion pasta

This pasta dish is perfect for a cozy date night or an easy family meal. While it does require some time, each step is straightforward and manageable.

Ingredients you’ll need

Most of the ingredients for this French onion pasta recipe echo those found in traditional French onion soup—just with a pasta twist!

• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 3 large white or yellow onions
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• ¼ cup dry marsala
• 1 quart beef stock
• 2 cups water
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• 1 teaspoon beef base (reduced sodium preferred)
• 1 pound uncooked short pasta (such as farfalle, rigatoni, orecchiette, etc)
• 1 cup grated gruyere cheese
• ½ cup grated parmesan cheese
• ⅓ cup heavy cream
• Additional salt and pepper to taste

Start by peeling and halving your onions, then slice them into 1/8-inch thick pieces. A mandoline will serve you well here for quick and even slicing.

If you don’t have dry marsala on hand, you may substitute with marsala cooking wine or any dry white wine.

For added flavor, we will incorporate beef stock into the cooking process just like in the classic soup version. I also like to enhance the broth with a bit of beef base.

If you prefer a vegetarian option, simply switch to vegetable broth or stock along with a suitable vegetarian base for flavor.

Short pasta works wonders for this recipe. Favorites like farfalle or orecchiette are excellent, but feel free to use your favorite shape, including gluten-free options.

Making the recipe

As with traditional French onion soup preparation, the first step is to caramelize the onions.

Using a large Dutch oven or heavy-bottomed pot, heat the oil and melt the butter over medium heat. Add the sliced onions and a generous pinch of salt. Allow them to cook until translucent. Afterward, stir occasionally until the onions are beautifully caramelized.

This process can take around 45-50 minutes, so patience is vital! If the onions start sticking to the bottom, a splash of water can help loosen them.

Once the onions are caramelized, mix in the minced garlic and thyme, stirring for another 1-2 minutes. Then, deglaze with marsala and cook for an additional minute.

Next, pour in the beef stock, water, add salt, pepper, bay leaves, and beef base. Increase the heat to high until it boils, then add the dry pasta and stir.

Reduce the heat to medium and let it simmer uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Take the pot off the heat and stir in the cheeses until they melt smoothly. Pour in the heavy cream, mixing well. Adjust seasoning with extra salt and pepper if needed.

Before serving, allow the pasta to rest for about 5-10 minutes to thicken the sauce.

Consider garnishing with more cheese and fresh thyme for visual appeal.

Serving suggestions

This pasta is delightful on its own, especially when accompanied by a refreshing strawberry spinach salad or garlic bread.

For a protein boost, consider serving it with seared strip steak, steak roulade, roasted chicken thighs, or even pan-seared salmon.