One-Pot French Onion Pasta

By Laura RegePublished: Apr 7, 2023

2 Ratings

one pot french onion pasta with cavatappi noodles

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

We’re big fans of one-pot pastas and French onion soup-flavored everything, so it was just a matter of time until we combined those two awesome things in one dish. Meet this one-pot French onion soup pasta, which is destined to become one of your favorite weeknight dinners.

At the heart of this dish are the caramelized onions. Two pounds of sliced onions might look like a lot, but they cook waaaayyyy down, and you want to make sure you have plenty of the jammy, deeply flavored onions to pair with your pasta. There’s no way around it, it does take time to caramelize the onions, but it’s also 100% worth it. A little garlic and fresh thyme go in at the end, plus a glug of dry white wine to enhance all of the flavors and pick up those delicious browned bits in the bottom of the pan.

Once the onions are deeply golden brown, it’s pasta time. Pour the dry pasta and a mix of broth and water right on top of the onions and bring everything to a simmer. Cooking the pasta in the sweet onion-y broth infuses each noodle with French onion goodness.

And don’t worry, we didn’t forget the cheese. A generous handful of grated Gruyère gets stirred into the pasta just before serving and we highly suggest passing more cheese at the table. Gruyère is on the expensive side, so feel free to sub in Swiss or even Monterey Jack. Just don’t skip the cheese (because, cheese). 🧀

Did you make this recipe? Tell us all about it in the comments below.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 50 mins
Cal/Serv:: 587

Ingredients

3 tbsp.
unsalted butter
3
large yellow onions (about 2 lb. total), halved lengthwise, thinly sliced
4
cloves garlic, finely chopped
2 tsp.
fresh thyme leaves, plus more for serving
1/2 c.
dry white wine, such as Sauvignon Blanc
12 oz.
dried cavatappi
1
(32-oz.) box low-sodium beef broth
1 c.
water
Kosher salt
Freshly ground black pepper
1 c.
finely grated Gruyère cheese (about 3 oz.), plus more for serving

Nutrition Information

Per Serving (Serves 4)

Calories587 Fat17 gSaturated fat10 gTrans fat0 gCholesterol46 mgSodium1279 mgCarbohydrates74 gFiber5 gSugar8 gProtein24 gVitamin D0 mcgCalcium296 mgIron2 mgPotassium830 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20 minutes. (If onions are browning too quickly, stir in a few tablespoons of water, scraping up brown bits on bottom of pot.)
2. Step 2Add garlic and thyme and cook, stirring, until garlic is fragrant, about 2 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add pasta, broth, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until pasta is al dente, 14 to 16 minutes.
3. Step 3Stir cheese into pasta until melted and combined. Top with more cheese and thyme before serving.