All the deep, cozy flavors of French onion soup transformed into a creamy, comforting pasta made in one single pot.
Prep & Cook Time
Prep: 15 min
Cook: 35 min
Total: 50 min
Ingredients
12 oz short pasta (rigatoni or penne)
3 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
3 cups beef broth
1 cup water
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 cup shredded Gruyere-style cheese
Instructions
Melt the butter with the olive oil in a large pot over medium heat, then add the onions and cook slowly until soft and lightly golden.
Continue cooking the onions, stirring often, until deeply caramelized and rich in color, building the base flavor of the dish.
Add the garlic and cook briefly, then stir in the pasta, beef broth, water, salt, pepper, and thyme, making sure the pasta is mostly submerged.
Bring to a gentle simmer and cook uncovered, stirring occasionally, until the pasta is tender and the liquid has reduced into a glossy sauce.
Lower the heat and stir in the cream and shredded cheese until melted and evenly coating the pasta.
Nutrition Facts (approx)
Calories: 540 | Protein: 20g | Carbs: 58g | Fat: 26g
Quick Facts
• one-pot
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Stir frequently once the pasta is added to prevent sticking and ensure even cooking.
Use low-sodium beef broth so the sauce does not become overly salty as it reduces.
Let the pasta rest for a few minutes before serving so the sauce thickens naturally.
Variations
For extra richness, add a small spoon of cream cheese at the end to create an even silkier sauce.
Turn it into a heartier meal by folding in cooked beef slices just before serving so they warm without drying out. This idea works especially well if you prepare the beef based on this slow-cooked pot roast recipe for ultra-tender results.
Want a more intense base? Use homemade stock like the ones in these beef stock recipes to bring extra depth and richness to the dish.
Add a crispy texture by topping each serving with toasted breadcrumbs browned in butter.