One-Pot French Onion Pasta
Inspired by the classic French onion soup, this one-pot French onion pasta is an elegant vegetarian main dish that leaves even passionate meat eaters asking for more. Creamy texture, rich savory flavors, simply delicious!
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One-Pot French Onion Pasta
Fall flavors meet French onion soup. This one-pot French onion pasta with mushrooms is extra creamy, packed with rich savory flavors.
Ingredients
- 1 tbsp olive oil extra virgin
- 3 tbsp butter
- 3 yellow onions medium-sized, finely sliced
- 1 pinch salt
- 1/4 cup water
- 12 oz button mushrooms sliced
- 1 garlic clove minced
- 1 tbsp fresh thyme leaves or 1tsp dried thyme
- 1 tsp tamari sauce
- 2 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- In a large skillet or pot, melt 2 tbsp of butter with olive oil over medium heat. Add sliced onions, and a pinch of salt. Cook the onions, stirring occasionally. Deglaze the pan with 2 tbsp of water at a time, scrape the brown bits off the bottom of the pan, until they reach a deep golden brown color, about 20 minutes.1 tbsp olive oil, 3 tbsp butter, 3 yellow onions, 1 pinch salt, 1/4 cup water
- Increase heat to medium-high and add sliced mushrooms, minced garlic, thyme, and tamari sauce to the pan. Cook until mushrooms are golden brown and tender, about 3-4 minutes.12 oz button mushrooms, 1 garlic clove, 1 tbsp fresh thyme leaves, 1 tsp tamari sauce
- Pour in vegetable stock and water, followed by dried uncooked pasta to the pot, adjusting the amount of stock if needed so that the pasta is submerged. Cook on medium low until pasta is al dente, following the package instructions, about 8-10 minutes.2 cups vegetable broth, 1 cup water
- Stir in cream, remaining 1 tbsp of butter, and grated parmesan cheese until melted and creamy. Season to taste.1/2 cup heavy cream, 1/4 cup grated parmesan cheese, 1/2 tsp salt, 1/4 tsp ground black pepper
- Serve hot, garnished with fresh thyme leaves and more grated parmesan cheese.
Notes
Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add more stock if needed.
I don’t recommend freezing this dish. The creamy sauce may separate upon thawing, so it’s best enjoyed fresh.
Nutrition
Calories: 295kcalCarbohydrates: 14gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 62mgSodium: 1051mgPotassium: 452mgFiber: 3gSugar: 7gVitamin A: 1090IUVitamin C: 11mgCalcium: 111mgIron: 1mg
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Ingredients and substitutions
- Onions: 3 medium-sized yellow onions, thinly sliced. You can use white or red onions if preferred, but yellow onions provide the classic French onion flavor.
- Pasta: Dry penne pasta or your favorite short pasta form such as bow ties or rigatoni pasta.
- Mushrooms: Brown button mushrooms but you can also use white button mushrooms or your favorite fall fungi.
- Cream: Heavy cream adds richness and creaminess but you can also use a lighter version if needed.
- Tamari sauce: Adds a rich umami flavor. 1:1 substitutions include soy sauce, Worcestershire sauce, or balsamic vinegar.
- Parmesan cheese: Grated parmesan plus extra for serving. You can also use gruyere cheese or cheddar.
Step-by-step: French onion pasta
1-4: Low and slow: Take your time caramelizing the onions over medium-low heat to achieve that sweet flavor and deep golden color. Cook the onions for about 20 minutes in butter and oil with a little salt while stirring occasionally. Deglaze the pan with 2 tbsp of water at a time to avoid them burning.
5-6: Mushrooms, flavorings, stock, and pasta are added.
7-8: Cook until the pasta is just al dente and finish it off with butter and parmesan.
My top 3 one-pot pasta tips
- Liquid: Don’t fret at the liquid levels. The pasta will absorb it all while cooking.
- Al dente pasta: Keep an eye on the pasta as it cooks to ensure it remains al dente.
- Salty stock: Some stocks are very salty. I suggest seasoning the dish at the end once all the flavors have mingled.