This one pot French onion pasta is everything you love about classic French onion soup, but made heartier, cheesier, and more weeknight-friendly. Think deeply caramelized, jammy onions, silky noodles, a splash of red wine, and a bubbling layer of golden Swiss cheese on top, all wrapped up in a one pan pasta situation that feels way fancier than it actually is.
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If you're in the mood for more cozy pasta nights, I've got plenty to keep the rotation exciting. For something creamy with a fresh twist, try my super-popular avocado carbonara. It's a quick 30-minute meal that is delicious. Craving classic comfort? Penne with rośe sauce is the perfect balance of rich and tangy, while fettuccini alfredo with garlic shrimp is pure indulgence in the best way. Pesto chicken pasta bake is hearty, cheesy, and always a hit. And of course, no pasta night is complete without a side of warm homemade garlic bread to soak up every last bit of sauce!
Why You'll Love This Recipe
- French onion soup pasta is packed with warm, deep, and rich flavors that make this pasta every bit as indulgent and delicious as it looks.
- This is a pasta dish that feels like it came from a restaurant, but in reality, it's made with simple, easy, everyday ingredients.
- French onion pasta is the perfect cozy comfort food meal, and that broiled Swiss cheese topping is next level.
- The entire meal is made using only one pot! No boiling noodles separately, it literally all cooks together in the same pot.
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Ingredients You'll Need
- Beef Broth - Beef broth adds a deep, savory richness that complements the flavors in this French onion pasta dish beautifully. If needed, you can substitute with homemade bone broth or chicken stock, though the flavor will be slightly lighter.
- Swiss Cheese - Some substitutes for Swiss cheese include Gruyère, Provolone, or mozzarella.
- Onions - Use yellow or sweet onions, as opposed to red or white, because they caramelize better. If you'd like a deeper dive into the process, my guide on how to caramelize onions walks you through it step by step.
- Pasta - Any tubular-shaped pasta can be used.
- Coconut Cream - Can be substituted for 33% heavy cream or thick cashew milk.
- Red Wine - If you don't want to use red wine, for the closest flavor match, use 1½ Tablespoons of balsamic vinegar + enough beef broth to equal the amount of wine called for.
- Roasted Garlic - Can be substituted for 3-4 cloves of regular minced garlic. But know that roasted garlic gives a more complex flavor profile.
View a full list of ingredients with quantities in the recipe card below.
Easy Recipe Add-Ons
- Add Mushrooms - Adding 1 cup of thinly sliced cremini mushrooms to this French onion pasta will give it extra umami flavor. Add the mushrooms at the end of the caramelization process of the onions, letting them cook for a couple of minutes before adding the wine and garlic.
- Add Shrimp - Piling fresh garlic shrimp on top of this French onion soup pasta is an elite move.
- Add Chicken - Another great protein option is chicken, and this easy velveted chicken is perfect for this French onion pasta!
- Add Crispy Tofu - Crispy tofu pairs perfectly as another topping option as well.
- Spicy - Add chili pepper flakes while cooking the base for some added heat in this recipe.
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How To Make French Onion Pasta
Step 1
In a large oven-safe skillet, melt the butter with the olive oil, add onions and cook until the onions are caramelized.
Step 2
Stir in the garlic and thyme. Add the red wine to deglaze the pan, scraping up any browned bits from the bottom.
Pro Tip- If you are making a whole head of roasted garlic for this recipe, use the other half to make baguette garlic bread!
Step 3
Let the wine simmer until it has reduced by about half.
Step 4
Add the beef broth, Worcestershire sauce, and dry pasta. Cover and cook until al dente.
Step 5
Remove the pasta from the heat and stir in the coconut cream.
Step 6
Cover the top with shredded Swiss cheese and broil on high for a few minutes until lightly browned and melted. Serve immediately.
Serve French onion pasta with baguette garlic bread and a side salad.
Expert Tips
- Don't rush the onions. Caramelized onions take time, and I promise they are well worth the wait!
- Use a wide sauté pan for even cooking and the best results. I love to use my enamelled cast iron pan for recipes like this! It is stove-to-oven safe and wonderful at conducting the heat properly.
- Deglazing the pan properly with red wine after cooking the onions will give this pasta a deliciously deep flavor profile.
- Use a robust dry red wine like a merlot or cabernet sauvignon to give the sauce a rich and jammy undertone. Avoid using a sweet red wine.
Storage & Reheating
Store leftover French onion pasta in an airtight container in the fridge for 3-4 days. Reheat in a frying pan or in the microwave, adding a splash of beef broth, if necessary, to bring it all back together.
Frequently Asked Questions
Yes. The best substitute is using 1½ Tablespoons of balsamic vinegar plus enough beef broth to equal ⅔ cup (the amount of wine called for).
Swiss and Gruyère are the classic options, and both of them melt beautifully.
Cook them low and slow with a bit of fat. There is no rushing caramelized onions. If you'd like, here's a full guide on how to caramelize onions perfectly.
Yes! Short tubular-shaped pastas like penne, rigatoni, or cavatappi work well, too.
Yes, they refer to the same concept of turning the soup flavors into a pasta dish.
More One-Pan Meals
Do you love one-pan meals like this? Try these:
If you made this One Pot French Onion Soup Pasta or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
One Pot French Onion Pasta
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Print Recipe Pin RecipeEquipment
- Large Oven-Safe Skillet with Lid
- Wooden Spoon
- Sharp Knife
- Cutting Board
Ingredients
- ¼ cup Butter
- 2 Tablespoons Olive Oil
- 3 large Sweet Onions thinly sliced
- ½ teaspoon Kosher Salt
- 1 Tablespoon Maple Syrup
- ½ head Roasted Garlic or 3-4 cloves fresh, minced
- 1 Tablespoon Fresh Thyme or 1 ½ teaspoons Dried
- ⅔ cup Dry Red Wine
- 8 cups Beef Broth
- 1 Tablespoon Worchestershire Sauce
- 1 lb Dry Tubular Shaped Pasta like rigatoni or penne
- ½ cup Heavy Cream or Coconut Cream
- 1 ½ cups Swiss Cheese shredded
- Fresh Thyme for topping (optional)
Instructions
- In a large oven-safe skillet, melt the butter and oil over medium-low heat. Add the sliced onions and salt, then cook slowly, stirring occasionally, until deeply golden and caramelized. About halfway through cooking, stir in the maple syrup to enhance the sweetness of the onions. The full caramelization process will take about 30-40 minutes. 👉 For a full breakdown, see my guide on how to caramelize onions.
- Stir in roasted garlic and thyme, then cook for about 30 seconds until fragrant. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 5-6 minutes or until reduced by about half.
- Add beef broth, Worcestershire sauce and dry pasta. Stir well, bring to a gentle simmer, then cover with a tight-fitting lid. Cook for 13-14 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
- Remove from the heat and stir in heavy cream. Top with shredded Swiss cheese, then transfer to the oven and broil on high for 3-5 minutes, until the cheese is fully melted and bubbly. Serve immediately.
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Notes
- Beef Broth: Can be substituted for chicken stock or homemade bone broth.
- Swiss Cheese: Substitutes include Gruyère, Provolone, or mozzarella.
- Pasta: Any tubular-shaped pasta can be used. Some good options are rigatoni, penne, or cavatappi.
- Cream: Heavy whipping cream, canned coconut cream or thick cashew milk can be used. If using canned coconut cream, refrigerate the can for 24 hours beforehand and scoop the solid coconut cream off the top.
- Red Wine: Use a dry red wine like Merlot or Cabernet Sauvignon. If you do not want to use red wine, use 1 ½ tablespoons balsamic vinegar plus enough beef broth to equal ⅔ cup in its place.
- Add-Ins: Add 1 cup of thinly sliced cremini mushrooms for more umami flavor, some red pepper flakes to make it spicy or top the pasta with baked garlic shrimp, tender chicken, or crispy tofu pieces.
- Don't rush the onions. Caramelized onions take time, but they are well worth the wait!
- Store leftovers in an airtight container for 3-4 days in the fridge. Reheat in a frying pan or microwave, adding a splash of beef broth if necessary to bring it all back together.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
This pasta dish is absolutely delicious! I've been obsessed with it for weeks now, and I hope you love it as much as I do!