Easy One-Pan French Onion Soup Pasta

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5 from 2 votes

Easy One-Pan French Onion Soup Pasta

This pasta brings all the rich, comforting flavors of classic French onion soup into a creamy, cheesy one-pot dish.

Prep Time5

Cook Time45

Total Time50

Course: Dinner

Cuisine: French-Inspired

Servings: servings

Author: Margie Nomura

Ingredients

12.25 oz pasta shells, rigatoni, or fusilli work well
2 tbsp butter
2 tbsp olive oil
4 medium–large white onions thinly sliced
4 garlic cloves crushed
1 tsp dried thyme
Salt and freshly ground black pepper
3.4 fl oz white wine about scant 1/2 cup
1 tsp Worcestershire sauce
1 tbsp balsamic glaze or balsamic vinegar
24 fl oz beef stock about generous 2 3/4 cups
8.5 fl oz water about generous 1 cup
6.75 fl oz heavy cream (double cream) about scant 1 cup
1 handful Gruyère cheese grated
A little grated Parmesan or mozzarella for extra meltiness optional

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Instructions

Heat the butter and olive oil in a large pan over medium–low heat. Add the sliced onions and a pinch of salt and cook gently for around 30 minutes, stirring often, until they are deep golden and caramelized.
Add the garlic and thyme, and cook until fragrant, around 2 minutes. Pour in the white wine and let it bubble for a minute to cook off the alcohol.
Stir in the Worcestershire sauce and balsamic glaze.
Add the pasta, beef stock, and water. Stir well and bring to a simmer.
Cook for 10–12 minutes, stirring often, until the pasta is cooked and most of the liquid has been absorbed.
Add the heavy (double) cream and a large handful of Gruyère, stirring together. Season with salt and black pepper.
Preheat your grill (or heat your broiler). Top with the remaining Gruyère (and a little Parmesan or mozzarella if using).
Place the pan under the grill for 5 or so minutes, until the cheese is bubbling and golden.
Bring the dish straight to the table and serve hot, ideally with crusty bread and a crisp green salad.

Video

Notes

Make-ahead and storage

To store: Store leftovers in an airtight container for 3-4 days.

To reheat: Reheat gently on the stove with a splash of stock or cream, stirring until hot. You will lose the crispy top this way, but if you reheat in the oven, you'll dry it out too much.

To freeze: For best results, freeze before adding the cream and cheese topping. Cool completely, portion, and freeze for up to 2 months. Defrost overnight in the fridge. Reheat slowly, then stir through the cream and top with cheese before grilling.

Make ahead: You could make the whole dish in the morning, and then just reheat and make it crispy in the evening when ready to serve. To make sure it's fully heated through, I would undercook the pasta for 1-2 mins in the pan in the morning, then place it in the oven like a pasta bake at 428°F (220°C/200°C fan) for 10-15 minutes until bubbling and hot.

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