This post may contain affiliate links. Please read our disclosure policy.
This One Pot French Onion Pasta takes everything you love about French onion soup and turns it into a creamy and cheesy pasta dish. This popular dinner recipe on TikTok is made in just one pot, with caramelized onions, garlic, thyme, and pasta simmered in a savory creamy broth, then topped with Gruyère and Parmesan cheese.
Oh boy, this is going to knock your socks off in the flavor department! Have you seen this viral French Onion Pasta on social media? It has all the flavors of french onion soup but made with pasta.
It has been making the rounds on TikTok, and for good reason. It takes all the cozy, savory flavors of French onion soup — deeply caramelized onions, beef broth, white wine (optional), garlic, thyme, and gooey cheese — and transforms them into a silky, indulgent pasta dish. Perfect for a date night in, girls’ night, or when you want elevated comfort food.
This one pot pasta dinner recipe has layers upon layers of flavors. It all starts with sauteeing the onions with both butter and oil. The onions are slowly caramelized to bring out their sweetness and to mellow them out. Allow time for this because it is the most important step!
Throw in some garlic and then the onions are deglazed with beef broth (and white wine, if so desired). I used beef broth and it was absolutely delicious but you can also use white wine as well. Fresh thyme, worcestershire sauce, salt, and pepper are added to give depth to the sauce.
Add the pasta and cook until perfectly al dente. Then, add heavy cream, gruyere cheese, and freshly grated parmesan cheese. You have a melt-in-your-mouth, full of flavor french onion pasta dish!
Why You Will Love This Recipe:
Comfort Food – Inspired by French onion soup, the melty cheese makes this a truly comforting pasta dish.
Great for Leftovers – The flavors deepen as it sits, making it even better the next day.
One Pot Convenience – Less cleanup, everything comes together in a single pot. The easiest recipe ever!
Ingredients:
- Onions – Slow-cooked until caramelized, they’re the star of the dish, giving a sweet and savory depth of flavor.
- Butter & Olive Oil – The perfect duo for sautéing and adding richness.
- Garlic & Thyme – Aromatic flavor boosters that give this pasta its French-inspired taste.
- Beef Broth – Brings that French onion soup vibe and creates a flavorful base for the pasta to cook in.
- White Wine (optional) – Used to deglaze the pot, lifting all the caramelized bits and adding brightness.
- Worcestershire Sauce (optional) – Adds a subtle tang that enhances the French onion flavor.
- Heavy Cream – Makes the sauce extra creamy and indulgent.
- Pasta – Cooks directly in the broth making this a one pot recipe!
- Gruyère & Parmesan Cheese – the savory finishing touch that ties it all together.
How to make Creamy French Onion Pasta:
Step 1: Caramelize the Onions
- Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat.
- Add the sliced onions with a pinch of salt. Stir to coat in the butter/oil.
- Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: If onions start to burn, add a splash of water or broth and lower the heat. Patience is key…this step develops the deep, sweet-savory flavor.
Step 2: Deglaze the Pan
- Add the garlic and thyme, cooking until fragrant (1 minute).
- Pour in the white wine (if using) and scrape up the browned bits from the bottom of the pan. Cook until the wine has mostly evaporated. If you aren’t using white wine, add the beef broth at this step.
Step 3: Build the Sauce
- Stir in the beef broth and simmer for 5 minutes. Add pasta and cook until perfectly al dente, according to package instructions. Taste the pasta to make sure it is done cooking.
- Lower heat, add the cream, and stir until the sauce is silky.
- Taste and season with salt and pepper.
Step 4: Add the Cheese
- Off the heat, stir in the shredded Gruyère and parmesan cheese until melted and creamy.
- Garnish with extra parmesan and serve immediately.
Tip for Caramelizing Onions!
Don’t rush the onions! Caramelizing them low and slow is what gives this pasta its deep, rich flavor. If you want to speed up the process add a pinch of sugar, it helps bring out their natural sweetness faster without losing flavor.
Frequently Asked Questions (FAQ’s):
Can I use a different cheese?
Yes! If you don’t have Gruyère, try parmesan, Swiss, mozzarella, or even provolone for a similar melty texture.
How long does it take to caramelize onions?
About 25–30 minutes over medium-low heat. Don’t rush this step—it’s key to the flavor!
What type of onions are best?
- Yellow onions are classic and give a deep savory sweetness.
- Sweet onions (like Vidalia) will caramelize faster and taste milder.
- White or red onions can be used but will slightly change the flavor. I don’t suggest using.
- My FAVORITE onions to use are SWEET yellow onions.
What pasta shape works best?
- Short, sauce-catching shapes like rigatoni, fusilli, or penne work best.
- For a fancier look, wide noodles like pappardelle.
Can I bake it?
- Definitely! After tossing the pasta with the sauce, sprinkle extra Gruyère on top and broil until bubbly and golden for a “French Onion Pasta Bake.”
Storage Tips:
Refrigerator – Store leftovers in an airtight container for up to 4 days.
Reheat – Warm on the stove with a splash of broth or water to loosen up the sauce.
Freezer – Not recommended, as creamy pasta tends to lose its texture when frozen.
Substitutions and Variations:
Can I make it without cream?
Yes. Swap with half-and-half, evaporated milk, or even cashew cream for a dairy-free version.
Can I skip the wine?
Yes, just use extra broth instead. The wine adds brightness, but the dish is still delicious without it.
More Pasta Recipes:
Pin this now to find it later
Pin It
One Pot French Onion Pasta
Ingredients
- 3 Yellow Onions * (thinly sliced)
- 3 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Garlic Cloves (minced)
- 1/4 cup White Wine (OPTIONAL)
- 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon Black Pepper
- 4 cups Beef Broth
- 12 ounces Pasta (of choice)
- 3/4 cup Heavy Cream (or half-n-half)
- 6 ounces Gruyere Cheese (shredded)
- 2 ounces Parmesan Cheese (shredded)
- 1/2 to 1 teaspoon Worcestershire Sauce (OPTIONAL)
Instructions
- Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions with a pinch of salt. Stir to coat in the butter/oil. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized and soft. Tip: If onions start to burn, add a splash of water or broth and lower the heat. Patience is key…this step develops the deep, sweet-savory flavor.
- Add the garlic, thyme, and black pepper, cooking until fragrant (1 minute). Pour in the white wine (if using) and scrape up the browned bits from the bottom of the pan. Cook until the wine has mostly evaporated. If you aren't using white wine, add the beef broth at this step.
- Stir in the beef broth and simmer for 5 minutes. Add pasta and cook until perfectly al dente, according to package instructions. Taste the pasta to make sure it is done cooking. Lower heat, add the cream, and stir until the sauce is silky. Add Worcestershire sauce, if using. Taste and add a pinch of salt or more pepper if needed. The cheeses will add a more salty flavor as well.
- Off the heat, stir in the shredded Gruyère and parmesan cheese until melted and creamy. Garnish with extra parmesan and serve immediately.
Notes
Yes! If you don’t have Gruyère, try Swiss, mozzarella, or even provolone for a similar melty texture. What type of onions are best?
- Yellow onions are classic and give a deep savory sweetness.
- Sweet onions (like Vidalia) will caramelize faster and taste milder.
- White or red onions can be used but will slightly change the flavor. I don’t suggest using.
- My FAVORITE onions to use are SWEET yellow onions.
- Short, sauce-catching shapes like rigatoni, fusilli, or penne work best.
- For a fancier look, wide noodles like pappardelle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
