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Enjoy the timeless flavors of French onion soup in a convenient one-pot pasta form! This French Onion Pasta is the ultimate comfort food where sweet caramelized onions meld seamlessly into a creamy and rich sauce

A Dutch oven of french onion pasta topped with thyme leaves.

If you love pasta and French onion soup, this recipe is for you! While it may have gone viral on Tiktok in recent months, I really feel this will become a staple in my kitchen! It’s easy to make yet fancy enough for dinner parties.

This easy one-pot version simplifies it into a few simple steps, yet still has that classic french onion soup flavor. If you enjoy one pot recipes as much as I do, some of my other favorites include three bean chili, Mexican spaghetti, navy bean soup, and chickpea and lentil curry.

Ingredients and substitutions

French onion pasta ingredients labeled.
  • Yellow onions: Opt for yellow onions for their mild sweetness, which enhances the caramelization process. Slicing them thinly ensures they melt into a rich and flavorful base for the pasta. Sweet onions and white onions also work well.
  • Garlic: Freshly minced garlic adds tons of flavor. If you’re a garlic lover, feel free to increase the quantity.
  • Dry white wine: Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to deglaze the pan and infuse a subtle depth of flavor into the sauce. If preferred, you can use vegetable broth as a non-alcoholic alternative.
  • Low-sodium soy sauce: While worcestershire sauce is typically used, I like soy sauce for umami and a touch of saltiness.
  • Dry cooking sherry: Dry cooking sherry contributes a nuanced richness and complexity to the sauce. Sherry vinegar is the best alternative but if both are unavailable, you can substitute with additional white wine or vegetable broth.
  • Low-sodium vegetable broth: Traditionally beef broth is used, but I selected vegetable broth as the base for the savory sauce for a vegetarian alternative.
  • Fresh thyme leaves: Fresh thyme is best but you can use dried thyme in a pinch. Adjust the amount accordingly. A general rule of thumb is to use 1:3 ratio of dried thyme to fresh thyme. 
  • Whole wheat pasta: Opt for whole wheat pasta or your preferred short pasta shape. Whole wheat pasta adds a nutty flavor and extra fiber, but feel free to choose based on personal preference. Short dry pasta such as penne, rigatoni, or orecchiette are all good options.
  • Canned coconut milk: Instead of heavy cream, I used canned coconut milk to add some creaminess to the sauce. If you prefer it extra creamy, you can double the amount of coconut milk.

How to make this one pot french onion pasta

Here’s the step-by-step process of making this french onion pasta recipe. Full ingredients and instructions are available in the recipe card below.

Sliced onions in a Dutch oven pot.

Step 1: Heat a large stockpot or Dutch oven over medium heat and dry sauté the sliced onions until they caramelize and turn a deep golden brown color (about 35-45 minutes). If brown residue forms on the bottom of the pan, deglaze the pan by adding a splash of water or broth as needed.

Caramelized sliced onions in a Dutch oven.

Step 2: Add the garlic and cook for another 2-3 minutes. Deglaze the pan with wine, using a spatula to scrape off all the brown flavorings one last time. Tip: a wooden spoon or spatula works great for this to help scrap the brown flavoring off the pan.

Pasta added to the Dutch oven pot and covered with broth.

Step 3: Add soy sauce, sherry, broth, thyme, salt, and black pepper. Stir thoroughly and bring the mixture to a boil. Stir in the pasta, ensuring it’s well-covered by the broth (add more if needed), then cover with a lid.

Coconut milk added to the Dutch oven of french onion pasta.

Step 4: Cook for 10-15 minutes until the pasta is al dente and the liquid has been absorbed, stirring occasionally to prevent sticking. Once the pasta is cooked, remove from heat and stir in the coconut milk to create a creamy sauce. Taste and adjust seasonings as desired.

A Dutch oven of finished French onion pasta.

Tips

  • Save time (and your eyes) by using a food processor with a slicing attachment to prep the onions.
  • Caramelizing the onion takes time. Be patient during the onion caramelization process. Allowing the onions to cook slowly over medium heat for 35-45 minutes ensures they develop that rich, sweet flavor crucial to French Onion Pasta.
  • Deglaze often. When deglazing the pan, add a splash of water or broth as needed to lift off the browned bits from the bottom. This step captures essential flavors, so take the time to thoroughly deglaze the pan after sautéing both onions and garlic.
  • Make sure the pasta is fully covered by the broth after adding it to the pot. Stir occasionally to prevent sticking and ensure even absorption of liquid. If the pasta seems to be absorbing liquid too quickly or sticking, feel free to add a bit more broth.

Storage and reheating

Once cooled to room temperature, store any leftover French Onion Pasta in an airtight container in the refrigerator for up to 3-4 days.

Freezing: If planning to freeze portions, transfer the pasta to a freezer-safe container, leaving some room for expansion and freeze for up to 2-3 months. Note: This will affect the texture, so it’s not my preferred way to store this French onion soup pasta, but it is possible.

Reheating: For smaller portions, consider using a microwave-safe bowl. Reheat in 30-second intervals, stirring between each, until the pasta reaches your desired temperature. To reheat a larger batch, add to a large pot on the stove and heat over medium to medium-high heat, stirring often, until warmed through. 

If reheating a frozen portion, allow it to thaw overnight in the fridge before reheating. Note: For optimal taste and texture, you may need to add a splash of vegetable broth or water when reheating, especially if the pasta has absorbed more liquid during storage. Stir thoroughly during reheating to distribute heat evenly and maintain the dish’s creamy consistency.

French onion pasta on a plate, topped with fresh thyme leaves.

FAQ’s

How often should I stir the onions while they caramelize?

Initially, they will release a lot of moisture and only need to be stirred a few times during the first 10-20 minutes. After they become translucent and reduce in size, I recommend stirring every few minutes to prevent burning. Once they start to brown, regularly deglazing of the pan with water or broth helps to develop the flavor and color of the onions.

Can I use a different type of onion?

Yes, you can experiment with different onion varieties, but yellow onions are often preferred for their mild sweetness when caramelizing.

Plated French onion pasta.
A Dutch oven of french onion pasta topped with thyme leaves.

French Onion Pasta

5 from 3 votes
Author: Rachel
Enjoy the timeless flavors of French onion soup in a convenient one-pot pasta form! This French Onion Pasta is the ultimate comfort food where sweet caramelized onions meld seamlessly into a creamy and rich sauce
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients  

  • 4 medium yellow onions thinly sliced
  • 4 cloves garlic minced
  • ½ cup dry white wine
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dry cooking sherry
  • 4-5 cups low-sodium vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb whole wheat pasta * or your favorite short pasta
  • ¼ cup canned coconut milk

Instructions 

  • In a large stockpot or Dutch oven over medium heat, dry saute the onions until they become caramelized and golden brown. About 35-45 minutes. Add a splash of water or broth as needed to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary. Add the garlic and cook for another 2-3 minutes.
  • Pour in the wine to deglaze the pan and use a spatula to scrape the bottom of the pan to lift off all the brown flavorings one last time.
  • Add the soy sauce, sherry, broth, thyme, salt, and black pepper. Stir well to combine and bring to a boil
  • Stir in the pasta, ensuring that it’s covered by the broth (add a bit more if needed), cover with a lid, and cook for 10-15 minutes until pasta is al dente and liquid has absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
  • When the pasta is done, remove from heat and stir in the coconut milk. Taste and adjust seasonings as desired.

Notes

*Need gluten-free? Any gluten-free short pasta will work.
Leftovers: Once cooled to room temperature, store any leftover French Onion Pasta in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 350kcal | Carbohydrates: 68g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 302mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
Course: Main Course
Cuisine: French
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Recipe Rating




2 Comments

  1. 5 stars
    This turned out so good! I added a bit more broth and coconut milk to make it extra saucy and creamy. I also plan to add some more veggies next time like mushrooms. This was a great one pot meal, thank you!