One Pot French Onion Pasta with Chicken Smothered Flavor
Let me just say this upfront—this one-pot French onion pasta isn’t just comfort food, it’s a warm hug in a bowl. We’re talking golden caramelized onions that melt right into a rich, savory sauce, coating every strand of pasta like it was meant to be. Now imagine that with a whisper of garlic, a splash of cream, and yes, melty cheese. You still with me?
Here’s where it gets better: it all comes together in one pot. Fewer dishes, more flavor, and if you’re anything like me, that’s a pretty solid win. I like mine on a weeknight when the idea of cooking sounds just slightly more appealing than ordering in again. Add a little wine to the pot (or the glass—you do you), and it suddenly feels like you’re doing something special for yourself.
Whether you're looking for an easy win or you’re in the mood for something that feels like it took hours (but didn’t), this one’s got your back. It’s dinner that hits different, and I promise—you’ll go back for seconds.
Servings: 4 servings
Ingredients
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- Salt and black pepper, to taste
- 8 oz uncooked pasta (fusilli or penne work great)
- 4 cups beef broth
- 1/2 cup heavy cream
- 1 cup shredded gruyère cheese
- 1/2 cup parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onions and cook, stirring often, until deeply golden and caramelized—this takes about 20-25 minutes, so be patient. It’s worth it.
- Add garlic and thyme, stirring for 1-2 minutes until fragrant. Season with salt and pepper.
- Pour in the beef broth and bring to a simmer. Stir in the uncooked pasta and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10 minutes.
- Reduce heat and stir in the cream, Gruyère, and Parmesan until everything is silky and cheesy and beautiful.
- Garnish with chopped parsley and serve hot. Maybe even with a hunk of crusty bread. No judgment.