One-Pot French Onion Pasta transforms the classic French Onion Soup into a creamy, cheesy pasta dish perfect for busy nights. Each bite is filled with al dente pasta, caramelized onions, melted gruyere, and topped with pangrattato (crispy breadcrumbs) for a crispy textural contrast. This one-pot recipe is simple to make and perfect for a cozy dinner.
Caramelize onions - In a large lidded pot, warm olive oil over medium heat. Once the olive oil is warm, add the onions and stir to coat in the olive oil. Lower the heat to medium-low and occasionally stir. Cook the onions low and slow with the lid on until they become translucent and caramelized, about 45 minutes. Stir and keep the heat low to keep the onions from burning. If the onions seem dry, you can add another drizzle of olive oil. Season with salt and pepper.
2 tablespoon olive oil, 4 medium vidalia or sweet onions, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
Add to sauce - Turn the heat up to medium and deglaze the onions with white wine. When the white wine evaporates, add the butter to the pot. Once the butter melts, stir in the flour to thicken the mixture. Add the beef stock, thyme, and bay leaves. Lower the heat to medium-low and cook with the lid on for an additional 10-15 minutes and occasionally stir to allow the mixture to thicken and for the flavors to develop.
½ cup dry white wine, 2 tablespoon unsalted butter, 2 tablespoon all-purpose flour, 4 cups beef stock, 1 tablespoon thyme leaves, 2 bay leaves
Make pangrattato - While the sauce cooks, make the herbed pangrattato. Add olive oil to a skillet and warm over medium-low heat. Once warm, stir in breadcrumbs until coated in olive oil. Allow the breadcrumbs to toast, occasionally stirring to prevent burning. Once the breadcrumbs begin to turn golden, stir in the herbs and season with kosher salt. Remove from the heat and transfer to a small serving bowl to stop the breadcrumbs from cooking further.
1 teaspoon olive oil, ½ cup breadcrumbs, 1 teaspoon finely chopped herbs of choice, ¼ teaspoon kosher salt
Cook pasta - Return to the sauce and stir the pasta into the mixture so the pasta is thoroughly coated. Allow to cook per the package directions until al dente, likely 10-12 minutes, occasionally stirring so the pasta does not stick to the bottom of the pot. Once the pasta is al dente, remove from the heat and stir in the gruyere cheese.
1 lb short pasta, ½ cup grated gruyere
Serve - Serve in bowls and top with the pangrattato. Enjoy immediately.
Video
Notes
Cooking Tips
Do not rush the sauce or it may burn. Cook the ingredients low and slow and occasionally stir so the flavors develop and the onions do not burn at the bottom of the pot.
Gently push the pasta down with the back of a large spoon or ladle to ensure all of the pasta cooks evenly since the sauce is shallow.
Taste a piece of pasta toward the end of the cook time to ensure it’s not too al dente. Since the sauce is thicker than water, it may take a couple of more minutes to cook to become al dente.
Storage
Refrigerate leftover French onion pasta and pangrattato in separate air-tight containers for up to 3 days (the pangrattato will last up to 7 days). Heat leftover pasta in a braiser or dutch oven over lower heat, stirring occasionally. You can also microwave the pasta. Let the pangrattato get to room temperature, then add it to the pasta.