One Pot Creamy French Onion Soup Pasta
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 French onion pasta brings all the cozy, savory goodness of French onion soup into a creamy, cheesy pasta dish.
Servings: 4 servings
Calories: 759.44kcal
Equipment
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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 759.44kcal | Carbohydrates: 52.32g | Protein: 37.9g | Fat: 41.45g | Saturated Fat: 19.46g | Polyunsaturated Fat: 1.78g | Monounsaturated Fat: 15.25g | Trans Fat: 1.4g | Cholesterol: 106.74mg | Sodium: 1083.72mg | Potassium: 777.61mg | Fiber: 2.9g | Sugar: 5.02g | Vitamin A: 256.58IU | Vitamin C: 5.75mg | Calcium: 326.09mg | Iron: 5.04mg
