One-Pot French Onion Pasta

5 from 1 vote

Fall flavors meet French onion soup. This one-pot French onion pasta with mushrooms is extra creamy, packed with rich savory flavors.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American, French

Servings: servings

Calories: 295kcal

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.

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.