This one-pot pasta brings all the deep, sweet richness of French onion soup into a creamy, comforting pasta dish. I love how slowly caramelized onions, garlic, thyme, and broth come together to create a savory sauce that coats the pasta beautifully — all with minimal cleanup. One Pot French Onion Pasta

Why You’ll Love This Recipe

I love this recipe because it turns simple pantry staples into a deeply flavorful meal. Caramelized onions add natural sweetness, the broth makes the pasta tender and creamy as it cooks, and everything happens in one pot, which saves time and dishes. It’s cozy, simple, and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 tablespoons butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
2 cups dry short pasta (such as orecchiette, rigatoni, or shells)
3 cups beef, chicken, or vegetable broth
1/2 cup dry white wine (or 1/4 cup apple cider as a substitute)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
Optional: 1/2 cup heavy cream or 1/2 cup grated cheese for extra creaminess
Optional garnish: extra thyme or toasted breadcrumbs

Directions

In a large pot, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until the onions are deeply caramelized and golden brown. This usually takes 25–35 minutes.
Add the minced garlic and thyme, cooking for another 1–2 minutes until fragrant.
Pour in the white wine (or apple cider) to deglaze the pot, scraping up any caramelized bits from the bottom. Let it simmer for 1–2 minutes.
Add the dry pasta and pour in the broth. Stir well and bring the mixture to a gentle boil.
Cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid, about 12–15 minutes.
If you want a richer sauce, stir in the heavy cream or grated cheese at this stage. Adjust seasoning with salt and pepper.
Serve immediately with a sprinkle of thyme or toasted breadcrumbs if desired.

Servings And Timing

Serves 4
Total time: about 50–60 minutes
- Onion caramelizing: 25–35 minutes
- Cooking pasta: 12–15 minutes

Variations

Add mushrooms for extra depth and earthiness.
Use vegetable broth and dairy-free butter to keep it vegetarian or vegan.
Replace wine with extra broth and a small splash of vinegar or lemon juice for acidity.
Stir in spinach at the end for added freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce and warm it gently on the stovetop or in the microwave. The pasta absorbs liquid as it rests, so this step brings the creaminess back.

FAQs

Can I use long pasta instead of short pasta?

Yes, I can use long pasta, but short pasta holds the sauce better and cooks more evenly in a one-pot method.

What if the pasta absorbs the liquid too quickly?

I simply add a little extra broth or water as needed while the pasta cooks to maintain the right texture.

Can I skip the wine?

Yes, I can replace it with extra broth plus a small splash of apple cider vinegar or lemon juice to maintain the acidity.

How do I know when the onions are properly caramelized?

They should be soft, deep golden brown, sweet, and reduced in volume. Rushing this step results in less flavor.

Can I make this without cream or cheese?

Absolutely. The starch from the pasta naturally creates a creamy sauce, so the dish still tastes rich even without dairy.

Conclusion

This one-pot French onion pasta is the perfect blend of simplicity and comfort. I enjoy how slowly caramelized onions build deep flavor while the pasta cooks right in the broth, creating a silky, savory sauce. It’s a cozy, reliable dish I look forward to making whenever I want something warm and satisfying with minimal effort.