I love French onion soup, and I love pasta, so this recipe was a no-brainer to develop. With the deep flavor of caramelized onions, this one-pot creamy French onion pasta brings all the cozy, savory goodness of French onion soup into a creamy, cheesy pasta dish.
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One-Pot Creamy French Onion Soup Pasta
My mom just made French onion soup, and I was inspired to see if I could mix two of my favorite things and make a pasta dish. This is one of those rich, beefy comfort meals, much like my Irish stew. Imagine pasta simmering in beef broth, soaking up all that rich, caramelized onion flavor, then melting together with Gruyère and a splash of cream.
This one-pot French onion pasta is pure comfort—no extra dishes, no fuss, just velvety, savory goodness in every bite. If you’re as obsessed with French onion soup as I am, this will be your new favorite.
Ingredients
- Ground beef. I love adding ground beef because it makes the dish heartier and more filling.
- Butter. There’s no skipping this one! Butter is essential for getting those onions perfectly caramelized, adding richness and that melt-in-your-mouth texture.
- Yellow onions. Obviously, these are the star of the show. Taking the time to caramelize them slowly until they’re golden and sweet is what gives the dish its signature deep flavor.
- White wine. I always deglaze with a splash of white wine. If you can’t use wine, swap for more beef broth.
- Beef broth. Just like in French onion soup, beef broth gives the dish a deep, savory base.
- Worcestershire sauce. This is my little secret weapon. A splash of Worcestershire adds even more depth, a little tang, and that savory, slightly smoky umami boost.
- Parmesan and Gruyère. This cheese combo is everything. Gruyère gives it that classic French onion soup meltiness and nutty flavor, while Parmesan brings in saltiness and extra umami.
- Pasta. I like to use short pasta like rigatoni, penne, or orecchiette like in my pasta with pancetta and peas.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add ground beef and cook for about 8 minutes, breaking it up as it browns. Once cooked, remove from the pot and set it aside, leaving the drippings in the pot.
- Step 2: In the same pot, melt butter, then stir in yellow onions, sliced thinly, along with a pinch of salt. Cook over medium heat, stirring occasionally, for 30-40 minutes until the onions become golden and caramelized. If they start browning too quickly, lower the heat and add a splash of water to prevent burning.
- Step 3: Once the onions are caramelized, add garlic cloves, thyme and bay leaf. Stir and cook for 1-2 minutes until the garlic is fragrant.
- Step 4: Pour in dry white wine and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes until the liquid slightly reduces.
- Step 5: Return the beef to the pot, then pour in beef broth and add pasta. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the broth.
- Step 6: Lower the heat and stir in coconut milk or heavy cream, Parmesan cheese, and Gruyère cheese. Stir until the cheese is fully melted and the sauce is creamy. Remove the bay leaf, then taste and adjust the seasoning with additional salt and pepper, if needed.
Sarah's Top Tips
- Caramelize the onions low and slow—no rushing! If they brown too fast, add a splash of water and lower the heat. The deeper the caramelization, the better the flavor.
- When I pour in the white wine and Worcestershire, I make sure to scrape up every bit of flavor from the bottom of the pot. That’s where the magic happens.
- For the perfect sauce, stir in a little reserved pasta water for extra silkiness or let the pasta simmer uncovered to thicken it up.
- For this dish, grate your own cheese. Pre-shredded just doesn’t melt as well. If I want that classic cheesy pull, broil the pasta with extra Gruyère on top for 2-3 minutes before serving.
Serving
When I serve French onion soup pasta, I like to make it feel as close to the classic soup as possible. I usually top it with extra Gruyère and broil it for a couple of minutes until it’s melty and golden brown. Toasted baguette slices on the side, rubbed with garlic, make it even better. For a fresh contrast, sprinkle some parsley or thyme and add red pepper flakes for a kick.
Storage & Reheating
Fridge: To store, let the pasta cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days.
Freezer: To freeze, skip adding the cheese and cream until reheating since dairy can separate—without those, it freezes well for up to 2 months.
Reheating: I usually warm it on the stovetop over medium-low heat, adding a splash of beef broth or water to loosen up the sauce.
More Pasta Recipes
- Chicken Marsala with Fettuccine40 Minutes
- Easy Italian Puttanesca Sauce (30-Minute Recipe)30 Minutes
- Chicken Alfredo with Linguine30 Minutes
- Garlic Parmesan Chicken Pasta30 Minutes
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One Pot Creamy French Onion Soup Pasta
Save this Recipe!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons butter
- 2 large yellow onions, sliced thinly
- Salt & pepper, to taste
- 3 garlic cloves, minced
- 1 teaspoon dried thyme, or 2 sprigs fresh thyme, stem removed
- 1 bay leaf
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 8 ounces pasta, rigatoni, penne, orecchiette
- ½ cup coconut milk, or heavy cream
- ⅓ cup grated Parmesan cheese
- ½ cup grated Gruyère cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook for about 8 minutes. Remove the meat from the pot and set aside, leaving the drippings in the pot. (1 tablespoon olive oil, 1 pound ground beef)
- In the same pot, melt the butter and stir in the onions with a pinch of salt and pepper. Cook over medium heat, stirring occasionally, for 30-40 minutes until the onions are golden and caramelized. Lower the heat to prevent burning if the onions begin to brown too quickly, and add a splash of water. (2 tablespoons butter, 2 large yellow onions, Salt & pepper)
- Stir in the garlic, thyme, and the bay leaf. Cook for 1-2 minutes until fragrant. (3 garlic cloves, 1 teaspoon dried thyme, 1 bay leaf)
- Pour in the white wine and Worcestershire sauce to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes. (½ cup dry white wine, 1 tablespoon Worcestershire sauce)
- Add the ground beef back into the pot, along with the beef broth and pasta. Bring the mixture to a boil, then reduce the heat to a simmer for 10-15 minutes until the pasta is cooked. (3 cups beef broth, 8 ounces pasta)
- Lower the heat and stir in the coconut milk or heavy cream, Parmesan, and Gruyère cheeses until melted and creamy. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if necessary. (½ cup coconut milk, ⅓ cup grated Parmesan cheese, ½ cup grated Gruyère cheese)
- Serve the pasta with fresh parsley and extra cheese, if desired.
Sarah's Tips
- Caramelize the onions low and slow—no rushing! If they brown too fast, add water and lower the heat. The deeper the caramelization, the better the flavor.
- Scrape up all the browned bits when adding wine and Worcestershire—that’s where the magic is!
- Add reserved pasta water for silkiness or let it simmer uncovered to thicken.
- Grate your own cheese for the best melt. For extra cheesy pull, broil with Gruyère for 2-3 minutes.
Freezer: Skip cheese/cream before freezing (up to 2 months) to prevent separation.
Reheating: Warm on stovetop over medium-low, adding beef broth or water to loosen.
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
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