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One Pot French Onion Pasta

One Pot French Onion Pasta – Comfort Food in a Flash

Experience the rich, savory flavors of One Pot French Onion Pasta, a quick and satisfying meal turned from pantry staples.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces orecchiette pasta Swap with fusilli if preferred.
For the Flavor Base
  • 2 large yellow onions Slice into 1/8-inch rings.
  • 3 cloves garlic Minced, use fresh for optimal flavor.
  • 4 cups water Can substitute with beef broth.
  • 1 cup beef bouillon
  • 1 tablespoon Worcestershire sauce Essential for flavor.
  • 1 tablespoon soy sauce Opt for reduced sodium if preferred.
  • 1 tablespoon fresh thyme Dried herbs can substitute.
  • 1 tablespoon fresh parsley Dried herbs can substitute.
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes Add more for extra heat.
For Creaminess
  • 1 cup evaporated milk Crucial for creaminess.
  • 1 cup Gruyere cheese Grated, Swiss can substitute.
  • 1/2 cup Parmesan cheese Freshly grated preferred.

Equipment

  • large Dutch oven

Method
 

Step by Step Instructions
  1. Slice the onions thinly and set aside.
  2. In a large Dutch oven, heat olive oil and butter over medium heat. Add onions and caramelize for 30-35 minutes.
  3. Add garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for 30 seconds until fragrant.
  4. Pour in water and evaporated milk, then add beef bouillon. Bring to boil, add pasta, ensuring it is submerged.
  5. Reduce heat and simmer uncovered for 11-14 minutes, stirring often.
  6. Remove from heat and stir in Gruyere and Parmesan until melted and creamy.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

Use a large pot for even heat. Slice onions uniformly for consistent cooking. Shred cheese from the block for best melt.

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