One Pot French Onion Pasta
A rich and cozy one pot pasta inspired by French onion soup, loaded with caramelized onions, savory broth, and melted Swiss cheese.
Servings: 6 Servings
Calories: 676kcal
Equipment
- 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.
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
Serving: 1Serving | Calories: 676kcal | Carbohydrates: 75g | Protein: 23g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1556mg | Potassium: 625mg | Fiber: 4g | Sugar: 13g | Vitamin A: 812IU | Vitamin C: 11mg | Calcium: 340mg | Iron: 2mg
