French Onion Pasta
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An Easy One Pot French Onion Pasta that is so delicious! This Onion Pasta recipe is rich, flavorful and quick to make!
If you need a quick and easy weeknight dinner that’s made in one pot with basic pantry staples, this French Onion Pasta is for you!
Made in one pot, this dinner has the classic flavors of Caramelized Onions, French Onion Dip, and French Onion Soup with comforting pasta and rich parmesan cheese.
We know you are going to love this One Pot French Onion Pasta as much as we do!
Why You’ll Love this Recipe
- Use freshly grated parmesan cheese. It melts much better and has better flavor!
- Take your time with the onions. Let them cook for 15 minutes before adding other ingredients to the pot so they get caramelized. It’s the key to a rich, flavorful dish!
Ingredients
Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
White Wine: Apple cider vinegar or lemon juice would work instead of wine in this recipe. It adds an acidic flavor to give this recipe a kick.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Orecchiette Pasta: Shells, penne, or any pasta would work in this recipe. We also love this French Onion Chicken Orzo.
How To Make
- In a pan, heat olive oil. Add minced garlic and onions. Cover and cook for 15 minutes, occasionally stir. Add wine and mushrooms. Cook uncovered for 15 minutes.
- Add spices, pasta, and broth. Bring to a boil, then reduce to simmer for 5 minutes or until pasta is cooked.
- When pasta is finished cooking, stir in parmesan cheese. Tip – use fresh grated parmesan cheese for a super creamy sauce!
- Top with fresh parsley and black pepper if you’d like, serve warm, & enjoy!
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How to Serve
This pasta is delicious on its own or paired with our Lemon Garlic Chicken Dinner or Chicken Marsala for some added protein and veggies. It’s also great with a loaf of fresh bread
It would also be delicious with a Caesar Salad or a Kale Salad!
Storage
Storing: This french onion pasta will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t recommend freezing pasta, because it can get kindof mushy when reheated. However, you can freeze this recipe for up to 3 months. We like these molds for freezing.
Reheating: You can reheat this recipe in the microwave or on the stove top. We recommend adding a little bit of chicken broth when reheating it on the stove.
Other one-pot pasta recipes:
Looking for other absolutely delicious recipes? Check out these Healthy Pasta Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
French Onion Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups diced onions
- 1 tablespoon minced garlic
- 2 cups thinly sliced mushrooms
- ½ cup white wine
- 4 cups low sodium chicken broth
- 3 cups dry orecchiette pasta 12 ounces
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup grated Parmesan
Instructions
- In a large pan or pot, heat the olive oil over medium heat. Add the onions and garlic to the pot. Stir together. Cover and cook over medium heat for 15 minutes, stirring every 3 minutes. The onions will start to soften and brown.
- Once the onions and garlic have cooked, add the mushrooms and white wine. Cook uncovered for 10 minutes.
- Once the mushrooms have cooked, add the low sodium chicken broth, orecchiette, oregano, parsley, thyme, black pepper and salt. Stir together. Cover the pot and turn the heat to medium-high. Bring the pasta to a boil. Once boiling, reduce the heat to medium and cook covered for 5 minutes or until the pasta is cooked through. Stir the pasta every 2 minutes to prevent it from sticking to the bottom of the pot.
- When the pasta has cooked to al dente and ¾ of the broth has been absorbed, stir in the Parmesan.
- Serve warm with extra Parmesan sprinkled on top.
Made this recipe from their new cook book. It really smelled like French onion soup! We paired it with some steaks. So delicious!
Another great recipe enjoyed by everyone in my house. I added diced boneless chicken breast and added it to the pan halfway through the onions and garlic cooking. Absolutely delicious!!!
Made this for dinner tonight. It was so good! I used fresh Gruyere cheese, which I shredded instead of Parmesan. If you want to impress guests, this is definitely a great dish to do so! Simple and elegant! I made a pork tenderloin to go with it. Hubby said definitely a redo!
Hi – i’m confused about the cook time. it says in the recipe header that it’s 20 minutes but in step 1, there’s a 15-minute time period mentioned and then again in step 2, there’s another 15 minutes. that’s 30 already and the pasta cook time isn’t even added yet… am I reading it wrong? thx.
Hi- I’m so sorry about this. There is a typo in the recipe card, the cook time should say 40 minutes. 15 minutes for onion/garlic, 15 minutes for white wine and mushrooms, bringing to a boil takes about 5 minutes, then 5 minutes for the pasta to continue cooking. I just updated this! Thanks for pointing it out!
I doubled the recipe and encountered the same problem of having too much liquid but I just boiled it down for another 15 minutes and it was fine.
I have never doubled the recipe, but I would think this could impact the cook time which is why you might’ve had an issue.
Made this for the first time tonight-definitely a keeper! We all LOVED it!
Absolutely delicious! Will definitely be making this again and again! I couldn’t find orecchiette at the store so I used regular shells and it turned out perfect!
This was very tasty! However, it has too much broth, so when I had finished boiling the pasta, there was still a lot of broth in the pan and adding the parmesan cheese in caused the cheese to congeal. I scaled the recipe for 6 people and was asked to add 6 C of broth. Next time I’ll try 3 C instead. I also used less onions – it told me to use 6 C. I used 4 C, which was enough. I used apple juice instead of white wine, because we don’t drink or keep wine in the house. I used Rotini instead of the requested pasta.
Will definitely add this on my menu, it’s a winner.
Should I use a white cooking wine or any white wine?
Thanks!
we use regular white wine! pinot Grigio or whatever you have!
Delicious and different pasta dish! Our house smelled amazing and it definitely has the distinct taste of French onion soup. I couldn’t find the pasta mentioned so I just Used generic shells and it worked great! Thanks for this!
I made this recipe for dinner tonight. It was awesome and the entire family loved it. I did have to use another pasta because the one in the recipe was not available. I used Pipe Regate instead and it was awesome. Great meatless recipe. Will make again.
This may seem like a dumb questions, but do you use vidalia onions or yellow? I can’t wait to try this and want it to be perfect!
I use white sweet onions!
This waz a great dish i added garlic sausage to it an it waz amazing an it can’t wait to have it again
Delicious! I used whole wheat penne but otherwise followed recipe exactly. Would definitely make again
The dish was really good, but felt it had too much broth to make a cheesey sauce. I scaled to servings for 8 and needed 8 cups of chix broth which seemed like way to much. So I strained the pasta before adding the cheese. Not sure if the issue is my errror or the servings bar. Still really really good
Hi Pam – I’m sorry you had this experience, but you did change the recipe. I’ve never tried doubling this recipe and didn’t recommend that anywhere. I’d think that was too much broth. You shouldn’t have to strain the pasta!
Yum! Creamy and delicious, will make again ( and again!)
I made this pasta dish over the weekend and omg, it was so delicious!! Definitely adding it to my repertoire of regular pasta dishes. I can’t wait to make it again for some friends who are pasta lovers like us. And, I love that its all done in one pan so I love it even more! Thank you so much for this wonderful recipe!