What we love about this french onion pasta
- This is a wonderful savory, comfort dish. This cozy pasta is perfect for a chilly spring weekend with its satisfying cheesy gooeyness and heavenly aromatic flavors.
- French onion pasta reheats very well, making it perfect for tomorrow night’s dinner or heartwarming lunch. Add a splash of milk when reheating to keep the sauce creamy and extra fried onions for that delicious crispy crunch that makes this dish shine!
Here’s what you’ll need to make it
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Ingredients you might need to pick up
- Onions – We used yellow onions for this recipe, although other onion types would work the flavor might be slightly different.
- Beef consommé – This is a more concentrated version of beef broth with a richer beef flavor.
- Half and half
- Red wine
- Gruyere cheese – We found a blend of gruyere and swiss at our local grocery store that worked perfectly. You can use swiss, gruyere or a blend
How to make this french onion pasta
Caramelize the onions. In a large dutch oven, melt butter over medium heat. Add onions, garlic and salt, stirring to combine. Reduce heat to medium-low, allowing onions to cook slowly, stirring occasionally. The onions will begin to brown and caramelize as sugars are released.
Deglaze the pan. Stir in red wine, scraping the bottom of the pan to release all the caramelized sugars. Stir in seasoning and additional salt.
Simmer the pasta. Add the beef consommé, water and pasta. Cover and simmer for 20 minutes. Stir in half and half, cover and simmer for an additional 5 minutes.
Broil the toppings. Stir in ½ cup of shredded cheese and sprinkle the remainder on top of the pasta. Sprinkle crushed, crispy fried onions over cheese and broil uncovered for 3-5 minutes, or until cheese is melted and bubbling.
More one pot pasta recipes you will love
- One pot pasta puttanesca
- Spicy sausage pasta
- Dutch oven mac and cheese
- Slow cooker olive garden chicken pasta
Other savory pasta recipes you should try
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- 1 pound pasta
- 2 tablespoon butter
- 2 large onions, sliced
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ½ teaspoon coarse salt
- ¼ cup red wine
- 2 10.5-ounce cans beef consommé
- 2 ½ cups water
- 1 teaspoon coarse salt
- ½ cup half and half
- 2 cups shredded Gruyere cheese, divided
- ½ cup crispy fried onions, crushed
In a large dutch oven, heat the butter over medium-high heat. Add onions and garlic, stirring occasionally until onions are browned, about 10 minutes.
Add rosemary, thyme and salt to the dutch oven.
Deglaze pan with white wine.
Stir in beef consommé and uncooked pasta. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally until pasta is tender.
Stir in half & half and ½ cup shredded gruyere cheese until well combined.
Sprinkle remaining cheese and crispy fried onions on top of pasta.
Bake pasta in dutch oven on 375˚F for 15 minutes, or until cheese is browned and melted.
Remove from oven and allow to cool for 10 minutes before serving.
- Prep Time: 5 minutes
- Caramelizing Onions: 20 minutes
- Cook Time: 30 minutes
- Category: Shells
- Method: Stovetop
Keywords: one pot french onion pasta, french onion pasta, french onion soup pasta , one pot pasta recipes, one pot pasta recipe, one pot creamy pasta