One-Pot French Onion Pasta

Get all the flavors you love from the French onion soup in a delicious and creamy pasta with a vase! French onion pasta is easy enough to prepare a family dinner but quite special to serve by appointment.

The recipes that can pull the double duty are my jam. I love when something is easy to do, but it can be easily dressed for the company.

Carbonara pasta? Chicken to the turrosto of air fryer? Pesto paste with prawns? All easy enough to make a week but easy to transform into a fantasy dinner if necessary.

This French onion paste is the same way. It is easy to make but has so great flavors that friends will assume that it was more complicated than it was actually.

Let them think about it! I won’t say it.

What is French onion pasta?

I love a good bowl of French onion soup. The sweetness of caramelized onions, the rich broth, the cheese croston at the top … is so beautiful.

But sometimes it’s too hot for soup. And sometimes I don’t want to have to assemble the bowls and put them under the grill, etc.

What if I told you that we could get all the flavors we love in a bowl of creamy pasta?

Yes, that’s what we’re going on here. This French onion paste is a plate of pasta with a pot that has sweet caramelized onions, the rich flavor and the good taste of the bad taste of the French onion soup.

I live for a good meal alone, as we know from my lemon chicken and barley to a pot and beef to a Stroganoff pot. And I can promise you that now also this French onion paste at a pot is entering the permanent rotation of the dinner.

How to make my French onion paste

This pasta is the type of dish that is elegant enough to serve for a special party for the night or dinner, but it is easy enough to be able to do it for a family dinner.

It takes some time to do, but all the steps are easy to make.

(If you are preparing meals, go down to mine Tip for meals To learn to make it more suitable for the week!)

Ingredients you need

Many ingredients you need to prepare this French onion onion pasta recipe are similar to the ingredients in my French onion soup – only with a turning point of pasta!

You will need:

• 2 tablespoons of salty butter
• 1 tablespoon of olive oil
• 3 large white or yellow onions
• 4 cloves garlic, chopped
• 1 tablespoon of fresh thyme leaves
• ¼ cup of dry marsala
• 1 -liter beef broth
• 2 cups of water
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• 2 Bay leaves
• 1 teaspoon of beef (Reduced sodium favorite)
• 1 POUND UNCOOKED SHORT PASTA (Such Asfalle, Rigatoni, Orecchiette, etc)
• 1 cup of grated cheese
• ½ cup of grated Parmesan
• ⅓ Cup of heavy cream
• Additional rooms and pepper to taste

3 onions act as base of caramelized onions for this dough. Peel and halve the onions, then cut them 1/8 inch thickness. I like to use a mandolin to make this process super fast and to obtain uniform slices.

If you have no dry marsala on hand or do not want to buy an entire bottle, you can instead exchange the Marsala kitchen wine. The dry white wine would also work well.

This recipe uses beef broth to cook the pasta, just as you traditionally use the beef broth in the version of the soup. I like to increase the flavor with a little beef baseas well.

If you need to create a vegetarian version of this recipe, use vegetable broth or broth and a vegetarian base. Better than Bouillon has some different vegetarian options; I would use the vegetarian base without Beef, the roasted garlic base or the base of mushrooms to add a little human flavor to the broth.

Any short pasta works great in this recipe. I really like butterflies or orecchiette pasta, but you can use your favorite shape! Feel free to exchange a gluten -free pasta if necessary.

Make this recipe

Just like when preparing the soup, the French onion paste starts with caramelized onions.

Take a large Dutch oven or a heavy bottom pot and place it over medium heat. Add the oil and melt the butter in the pot, then add the sliced ​​onions and a generous pinch of salt.

Stir, letting the onions cook until they are translucent. Once translucent, continue to cook, mixing the onions from time to time until they are caramelized.

If the onions begin to attach to the bottom of the pan, add a splash of water to loosen them.

The whole process will take 45-50 minutes, so be patient! You can’t really hurry this step.

If you’ve never been caramelized onions, read my post on how to caramelize onions for photos and even more step-by-step details.

Once the onions are caramelized, add the chopped garlic and thyme and cook for another 1-2 minutes. Add the wine and mix; Cook for 1 minute more.

Add the beef broth, the water, the salt, the pepper, the bay leaves and the beef base to the pot. Increase the heat at the top and brings the mixture to a boil, then add the dry pasta and mix to combine.

Reduce the medium heat and cook over low heat, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Remove the pot from the heat and mix the cheeses until it melts. Add the heavy cream and mix until well combined. Taste and season with salt and/or additional pepper, if necessary.

At this point, the sauce will be quite loose; Leave the pasta to rest for 5-10 minutes to make it tightened before serving.

If desired, garnish the pasta with additional cheese and fresh thyme before serving.

Serve suggestions

This pasta makes an excellent dinner alone, especially if you serve it with a large strawberry spinach salad or garlic bread.

If you want to add a little protein, try to serve it alongside burned stripes steak OR Roulade steak, Roasted chicken legsor even Broken salmon in a pan.