One-Pot Creamy French Onion Pasta Recipe

One-Pot Creamy French Onion Pasta

This one-pot creamy French onion pasta takes the best parts of French onion soup and turns them into a rich, comforting pasta dinner. The onions are cooked low and slow until golden and sweet, then paired with crispy pancetta, beef broth, cream and two cheeses for a sauce that feels deeply savoury without being complicated.

It is also a true one-pot pasta recipe, which means the pasta cooks directly in the broth and absorbs all that caramelised onion flavour as it softens. The result is glossy, creamy and full of depth, with less washing-up at the end. Big win.

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

4

Ingredients

3 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp vegetable oil
225 grams pancetta, diced
2 garlic cloves, finely chopped
2 tbsp white wine
1 tsp sea salt, or to taste
½ tsp dried thyme
½ tsp fresh rosemary, finely chopped
250 grams short pasta, such as shells or orecchiette
1.25 L beef stock
250 mL thickened cream
1 cup Parmigiano Reggiano, finely grated
½ cup Gruyère, grated
Extra Parmigiano Reggiano, to serve
Fresh thyme or rosemary, to serve

METHOD

1. Caramelise the onions

Place a large pot over medium heat. Add the butter and vegetable oil. Once the butter has melted, add the sliced onions and a pinch of the salt. Cook for 20-30 minutes, stirring occasionally, until the onions are soft, deeply golden and caramelised. If the onions begin to catch on the base of the pot, add a small splash of water and scrape up any browned bits.

2. Cook the pancetta

Add the diced pancetta to the pot with the caramelised onions. Cook for 5-7 minutes, stirring occasionally, until the pancetta has rendered and is lightly crisp around the edges.

3. Build the flavour

Add the garlic, dried thyme and rosemary. Cook for 1-2 minutes, stirring often, until fragrant. Pour in the white wine and scrape the base of the pot to lift up all the savoury browned bits.

4. Cook the pasta

Pour in the beef stock and bring to a gentle boil. Add the pasta and stir well. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Follow the timing on your pasta packet as a guide, adding a splash of water if the sauce thickens too quickly before the pasta is cooked.

5. Finish with cream and cheese

Stir in the thickened cream and simmer for 1 minute, or until the sauce is glossy and slightly thickened. Turn off the heat, then stir through the Parmigiano Reggiano until melted and smooth. Taste and adjust the seasoning if needed.

Sprinkle the Gruyère evenly over the top of the pasta. Transfer the pot to a preheated oven at 200°C for 5-8 minutes, or until the cheese is melted, bubbling and lightly golden.

6. Serve

Carefully remove the pot from the oven and let the pasta sit for 2 minutes before serving. Top with extra Parmigiano Reggiano and a sprinkle of fresh herbs.