Name: French Onion Pasta | Creamy One-Pot Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3 tablespoons olive oil; 2 tablespoons unsalted butter; 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended); 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 garlic cloves, minced; Pinch to 1/4 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced sodium soy sauce; 5 1/2 cups water (may substitute beef broth and omit bouillon); 1 12 oz. can evaporated milk; 1/2 tablespoon cornstarch; 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water); 1 tablespoon fresh parsley, minced (or 1 teaspoon dried); 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried); 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 1 pound short cut pasta, uncooked (I use orecchiette); 5 ounces freshly shredded Gruyere cheese; 1/4 cup freshly shredded Parmesan cheese; Fresh parsley for garnish (optional)

The scent of slowly caramelized onions mingling with creamy cheesy pasta is pure comfort food magic. This French Onion Pasta | Creamy One-Pot Recipe takes my favorite French onion soup flavors and transforms them into a luscious, cozy pasta dish — all done in one pot for less cleanup and maximum flavor.

A close-up view of a white bowl filled with two layers of pasta shells covered in thick, creamy brown sauce with visible black pepper specks. Fresh green herb pieces are sprinkled evenly on top, adding a touch of color contrast. The sauce has a smooth and glossy texture coating each pasta shell, with some areas showing the pasta edges peeking out. A silver spoon is placed inside the bowl at the right side, partially scooping the pasta. The bowl sits on a white marbled surface with a soft cloth near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Pasta | Creamy One-Pot Recipe
Top Tip
How to Serve French Onion Pasta | Creamy One-Pot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Pasta | Creamy One-Pot Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of this dish! It’s like French onion soup met its pasta soulmate — all the rich caramelized onion flavor, creamy sauce, and melty cheese without needing heavy cream or multiple pots. It’s cozy but effortlessly elegant, making it my go-to for both weeknights and casual dinner parties.

One-pot Wonder: Everything cooks together — fewer dishes and the flavors meld beautifully.
Deeply Caramelized Onions: Slow cooking the onions builds a rich sweetness that’s the heart of the dish.
Creamy Without Cream: Evaporated milk and cornstarch create a silky texture without heaviness.
Versatile & Pantry-Friendly: You can tweak ingredients for what you have on hand or dietary preferences.

The image shows a thick mushroom sauce in a white deep pan with a smooth, glossy texture. The sauce is a warm brown color with many sliced mushrooms layered evenly throughout. Small green herb pieces are sprinkled on top, adding a fresh touch. A gold spoon is partly dipped into the sauce, lifting some mushrooms and sauce. The pan sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What makes this French Onion Pasta | Creamy One-Pot Recipe so special is how each ingredient plays its part in building layers of flavor. The slow caramelization of the yellow onions is key, with garlic and herbs weaving a fragrant background. Using evaporated milk instead of heavy cream keeps it lighter but creamy. Also, Worcestershire and soy sauce add subtle umami depth you don’t want to skip!

Flat lay of three large yellow onions sliced into thin rings arranged beside a small pile of four whole garlic cloves, two small white ceramic bowls—one holding golden olive oil and another with unsalted butter, a small white bowl with coarse red pepper flakes, a tiny bowl of Worcestershire sauce beside another small bowl with soy sauce, a white ceramic bowl containing light evaporated milk, a small bowl with pale cornstarch powder, fresh sprigs of thyme and a small bunch of chopped parsley, a small dish with dried oregano and paprika, uncooked pale beige orecchiette pasta neatly fanned out, a white bowl filled with freshly shredded Gruyere cheese next to another bowl of shredded Parmesan cheese, a small bowl with coarse salt and whole peppercorns, all items thoughtfully spaced with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Great for starting the caramelization without overpowering flavors.
Unsalted butter: Adds richness and helps develop that golden color on the onions.
Yellow onions: Their natural sweetness shines when cooked low and slow into caramelized rings.
Salt & pepper: Enhances the onion sweetness and rounds out flavors.
Garlic cloves: Fresh minced garlic perks up the aroma without stealing the show.
Red pepper flakes: Just a pinch adds a gentle, warming kick.
Worcestershire sauce: Adds savory, tangy umami characteristic of classic French onion dishes.
Reduced sodium soy sauce: Deepens umami without making the dish salty.
Water (or beef broth): Forms the base of your sauce — broth adds a richer beefy taste.
Evaporated milk: Creamy texture without heavy cream; it thickens beautifully with cornstarch.
Cornstarch: Gives your sauce that silky, clingy consistency to coat the pasta perfectly.
Beef bouillon: Boosts the savory depth; skip if using beef broth.
Fresh parsley and thyme: Brighten and freshen the rich sauce with their herbaceous notes.
Dried oregano, paprika, pepper: Layers of seasoning round out the flavor profile.
Short cut pasta (orecchiette): Holds sauce inside its little bowls — perfect for soaking up every bit.
Gruyere cheese: The star cheese with nuttiness and melt that pairs so well with caramelized onions.
Parmesan cheese: Adds a sharp, salty finish that elevates the whole dish.
Fresh parsley (garnish): Optional, but brightens the plate visually and flavor-wise.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this French Onion Pasta | Creamy One-Pot Recipe depending on the season and what’s in my fridge. You can easily swap herbs, change the cheese, or even swap the pasta shape to fit whatever you have on hand. Feel free to make it your own!

Variation: I sometimes add sautéed mushrooms or crispy bacon for extra earthiness and texture — it takes the umami factor through the roof.

Step-by-Step: How I Make French Onion Pasta | Creamy One-Pot Recipe

Step 1: Slowly Caramelize the Onions

This is the heart and soul of the dish. Heat olive oil and butter on medium-low, then add the sliced onions in a single layer. Stir occasionally, letting the onions soften and turn golden over about 40 minutes. Be patient — this slow caramelization brings out the deep sweetness and develops those rich brown edges. If your pan gets too dry, add a splash of water or broth to prevent scorching.

Step 2: Build the Flavor Base

Once onions are caramelized, stir in garlic, red pepper flakes, Worcestershire, and soy sauce. Let that cook for another minute or two to awaken all the layers of flavor. Then add your water (or broth) and beef bouillon. Bring this to a simmer to marry those rich onion flavors with the savory broth base.

Step 3: Add the Pasta and Herbs

Stir in the uncooked pasta along with fresh or dried herbs, paprika, oregano, salt, and pepper. Simmer gently, stirring occasionally, so the pasta cooks right in the flavorful broth. This step gives the pasta a wonderfully infused taste that you don’t get when boiling separately.

Step 4: Finish with Creaminess and Cheese

Whisk together evaporated milk with cornstarch and stir this into the pot, letting it thicken the sauce nicely. Turn off the heat and fold in shredded Gruyere and Parmesan cheeses while it’s still hot so they melt beautifully, creating a luscious, creamy coating. Garnish with fresh parsley for that pop of color.

Top Tip

When I first tried this recipe, I rushed the onion caramelization and the flavor just wasn’t the same. Taking the time really pays off — patience here is key!

Low and Slow Cooking: Caramelize onions on medium-low heat to coax out that deep golden sweetness without burning.
Deglaze with Broth: Add a splash of broth or water during caramelization if the pan sticks—this lifts those flavorful browned bits.
Mix Cheese Off Heat: Add your Gruyere and Parmesan after turning off the heat to ensure a silky melt without clumping.
Stay Stirred: Stir pasta often while cooking to prevent sticking and ensure even softening in the one-pot method.

How to Serve French Onion Pasta | Creamy One-Pot Recipe

Garnishes

I love topping this pasta with a sprinkle of fresh chopped parsley for brightness and extra shredded Parmesan for that salty punch. Sometimes, a drizzle of good olive oil finishes it off beautifully. These simple touches really bring it to life.

Side Dishes

This French Onion Pasta pairs wonderfully with a fresh arugula salad tossed in lemon vinaigrette, or some crusty garlic bread to scoop up every last bit of sauce. For a heartier meal, roasted green beans or sautéed spinach work perfectly.

Creative Ways to Present

For a special occasion, I like serving this in shallow bowls topped with a gruyere crisp — just melt cheese on parchment and bake until golden. It adds crunch and cheese-forward flair that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover French Onion Pasta in an airtight container in the fridge. It keeps well for 3-4 days and only gets better as the flavors marry overnight.

Freezing

I’ve frozen this pasta once or twice wrapped tightly in freezer-safe containers. Just remember, the texture of the pasta softens a bit after thawing, so it’s best used within a month and reheated gently.

Reheating

To reheat, I warm it slowly on the stove with a splash of broth or water to loosen the sauce. This revives the creaminess without drying it out. Microwaving is quick but can cause uneven heating, so stirring halfway through helps.

Frequently Asked Questions:

Can I use a different pasta shape in this French Onion Pasta | Creamy One-Pot Recipe?

Absolutely! While I recommend short-cut pastas like orecchiette because they hold onto the sauce well, you can swap for penne, fusilli, or even elbow macaroni. Just adjust the cooking time accordingly.

Do I need to use evaporated milk, or can I substitute something else?

Evaporated milk gives this recipe a creamy richness without the heaviness of cream. If you don’t have it, full-fat milk or half-and-half can work, but the sauce might be less thick and rich. You may need to add a bit more cornstarch to compensate.

Can I make this French Onion Pasta vegan or vegetarian?

To make it vegetarian, simply use vegetable broth instead of beef broth and omit the beef bouillon. For vegan, substitute butter with plant-based margarine or oil, use vegan cheese alternatives like cashew cheese, and ensure the Worcestershire sauce is vegan-friendly. The flavors will shift slightly but remain delicious.

What’s the best way to prevent onions from burning during caramelization?

Cooking the onions over medium-low heat and stirring regularly is key. If the pan starts to dry out or onions stick, adding a tablespoon of water or broth helps loosen the bits and prevents burning. Patience is important — rushing with high heat often leads to bitter, burnt onions.

Final Thoughts

This French Onion Pasta | Creamy One-Pot Recipe has become one of my favorite go-to recipes whenever I want comfort food with minimal fuss but tons of flavor. It reminds me of slow weekend afternoons spent cooking and sharing food with friends. I can’t wait for you to try it and make it your own — I promise it’ll quickly become a comfort classic in your kitchen too.