One Pot French Onion Pasta is absolutely delicious, and TikTok viral. This easy, one pot pasta is loaded with French Onion Soup flavors and is comfort food in a bowl!
Caramelized Onions meet Gruyere cheese and Pasta in this creamy dish. This is my spin on the viral French Onion Soup Pasta and I'm so excited to share it with you.
This recipe requires a little bit of time for caramelizing the onions and cooking the pasta, but it's still ready in less than an hour. Plus, it's a must try if you love French Onion Soup. Try my Classic Bistro French Onion Soup recipe too.
Why You'll Love This Recipe:
- One Pot Meal. This recipe cooks all in the dutch oven. No need for boiling pasta in a separate pot, which means less dishes to wash.
- TikTok Viral. French Onion Pasta was super popular on TikTok. It's always fun to create my own new recipes based around viral recipes that tons of people showed interest in.
- Easy to Make. This recipe is really simple and just requires a bit of patience to get the onions nice and caramelized.
- Loads of Flavor. The caramelized onions bring in so much depth, along with the white wine and chicken stock. The heavy cream and a combination of gruyere and parmesan bring in the creamiest, rich texture.
Onions: I prefer yellow onions in this recipe for their mild and sweet flavor. They cook low and slow and caramelize in the dutch oven before adding the pasta. Try these Caramelized Onions and Mushrooms too!
Wine: Just a splash added for flavor and to help get the browned bits from the onions off the pan and into the pasta mixture.
Heavy Cream and Chicken Stock: Used for flavor and creamy texture and to act as a liquid for the pasta to cook in.
Pasta: A medium sized pasta like Casarecce, Penne, or fusilli is the best for this recipe and cooks until al dente.
Cheese: Gruyere cheese is used for the classic French onion taste in this recipe and it's paired with parmesan for a salty nutty addition. The Emmi Le Gruyere is really delicious and melts really well, and so does parmigiano reggiano. Shred both cheeses from the block for the best melt.
*Full ingredients and quantities are listed in the recipe card below.
Substitutions and Variations:
The chicken stock can be substituted with beef stock for a darker sauce and more salty taste. Do NOT use chicken or beef broth. It tastes watered down and we want bold flavors.
The gruyere cheese can be substituted with all parmesan, but you will lose some of the traditional French onion taste.
Any kind of medium sized pasta will work well in this recipe, like fusilli, small shells, penne and more.
How to Make French Onion Pasta:
Step 1: Add a dutch oven to the stovetop over medium low heat. Add in the olive oil and butter and melt. Toss in the onions, salt and pepper and stir. Cover and cook for 15 minutes, stirring every 5 minutes.
Step 2: Add in the garlic, dried thyme and wine. Stir, scraping up any brown bits from the onions with a wooden spoon, and cook for 2-3 minutes.
Step 3: Pour in the dried pasta, chicken stock and heavy cream. Stir to combine. Cover and cook for 18-23 minutes, until the noodles are al dente, stirring halfway through.
Step 4: Once the pasta is cooked, turn off the heat and toss in the cheese. Stir to combine and melt into the pasta. The cheese should melt within a minute or two.
Step 5: Top with additional parmesan or gruyere cheese, if desired. Serve immediately and enjoy!
- Slice the onions similar in size, about ¼ inch in width, to help them cook and caramelize evenly.
- The cheese needs to be shredded fresh from the block for the best melt. Bagged cheeses have an anti-caking agent, which doesn't melt well.
- Don't rush the onions. Allow them to slowly caramelized for the best taste.
- If the liquid starts to absorb to quickly, add ¼ cup of chicken stock, until the pasta is cooked al dente, firm when bitten into.
- The time range for the pasta depends on the pasta you choose. Keep an eye on it, so it doesn't overcook.
Allow the pasta to cool to room temperature and store in a sealed container in the fridge for up to 3 days.
This pasta is best served fresh, and won't be as creamy when reheated. However, you can heat in the microwave or on the stovetop in a pan until hot. A splash of chicken stock can be added into the pot to get a bit of creaminess back into the recipe.
Make sure the heat is only on medium low the entire cooking time. If this happens, add a splash of chicken stock, about ¼ cup and cook covered for 2 more minutes. Uncover, add more stock if needed and repeat until the pasta is cooked fully.
More Pasta Recipes You'll Love:
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