One-Pot French Onion Soup Pasta
Inspired by the French classic soup and rich fall flavors, this One-pot French Onion Soup Pasta recipe combines caramelized onions, mushrooms, pasta, and a creamy pasta sauce in one easy one-pan dish. An elegant vegetarian main that will have your family or friends asking for more.
Why you’ll love my French onion soup pasta recipe
One-pot pasta: This recipe turns the flavors of classic French onion soup into a hearty, fall-inspired pasta dish, all cooked in one pan for easy cleanup.
Easy recipe: A few simple ingredients and some time is all you need to create this French onion soup pasta that’s bursting with rich flavors. Perfect for weekend dinner!
Best comfort food: An indulgent vegetarian main that leaves even passionate meat eaters ask for more. Creamy texture, rich savory flavors, simply delicious!
Ingredients
- 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.
- Stock: Vegetable broth keeps the dish vegetarian but you can substitute with chicken broth or beef broth if preferred.
- 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.
- Thyme: 1 tbsp of fresh thyme leaves, plus extra sprigs of thyme for garnish. Alternatively, you can use 1 tsp of dried thyme.
- Garlic: 1 fresh garlic clove or 1/4 tsp of garlic powder.
- Oil & butter: Extra-virgin olive oil or any other cooking oil. Salted or unsalted butter to create a rich flavor and creamy texture.
- Parmesan cheese: Grated parmesan plus extra for serving. You can also use gruyere cheese or cheddar.
Variations
- Add meat: Stir in crispy bacon pieces, cooked ground beef, or shredded chicken thighs.
- Add wine: Substitute 1/4 cup of water or stock to deglaze the pan with a dry white wine, such as Sauvignon Blanc for a rich flavor profile.
- Pasta bake: Transform this one-pot recipe into a baked pasta dish by cooking it in a large Dutch oven, topping it with cheese, and baking until golden brown.
- Leftover pasta: If you have leftover pasta, simply omit the water and add the cooked pasta to the creamy onion sauce.
How to make creamy French onion pasta
- Heat butter and oil in the pan.
- Add thinly sliced onions and a pinch of salt.
- Toss onions in butter and oil.
- Cook the onions for about 20 minutes while stirring occasionally. Deglaze the pan with 2 tbsp of water at a time to avoid them burning.
- Add sliced mushrooms, tamari sauce, thyme, and minced garlic to the sweet caramelized onions. Cook for about 5 minutes for the flavors to mingle and mushrooms to soften.
- Add pasta, water, and vegetable broth, and bring everything back up to a boil.
- Boil the pasta for about 10 minutes or until al dente.
- Add grated parmesan cheese, remaining butter, and cream. Simmer for 2-3 and serve.
FAQ
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.
No, I don’t recommend freezing this dish. The creamy sauce may separate upon thawing, so it’s best enjoyed fresh.
Related recipes
For more one-pot dinner ideas, check out the following recipes:
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One-Pot French Onion Soup Pasta
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter
- 3 onions medium-sized, finely sliced
- 1 pinch salt
- 1/4 cup water
- 12 oz button mushrooms sliced
- 1 garlic clove
- 1 tbsp fresh thyme leaves
- 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 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
- Low and slow: Take your time caramelizing the onions over medium-low heat to achieve that sweet flavor and deep golden color.
- Deglaze: Adding water to the pan and scraping up the browned bits ensures maximum flavor infusion into the sauce.
- Don’t overcook pasta: Keep an eye on the pasta as it cooks to ensure it remains al dente.
