One-Pot French Onion Pasta

Name: One-Pot French Onion Pasta
Prep time: 20 min
Total time: 1 h 10 min
Yield: 6 - 8 serving(s)
Ingredients: 5 tbsp. olive oil, divided; 2 tbsp. unsalted butter; 4 medium yellow onions, thinly sliced; 2 tsp. kosher salt, divided; 1/2 tsp. freshly ground black pepper; 8 oz. baby bella mushrooms, sliced; 5 sprigs fresh thyme, plus more for garnish; 5 garlic cloves, minced; 1 c. dry white wine; 4 c. beef broth; 1 tbsp. Worcestershire sauce; 1 lb. farfalle pasta; 2 oz. cream cheese; 1 tbsp. red wine vinegar; 5 oz. thinly sliced French bread (about 3 1/2 cups), torn in half; 1 c. shredded low-moisture mozzarella cheese; 1/2 c. shredded gruyere cheese

It's topped with toasted, cheesy bread!

By Leah PerezPublished: Mar 3, 2023

4 Ratings

the pioneer woman's one pot french onion pasta recipe

Caitlin Bensel

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Jump to recipe

Have you seen one-pot meal going viral on TikTok? If you haven't, try our version: The irresistibly savory-sweet flavor of French onion soup meets a cozy and convenient pasta bake in this one-pot French onion pasta. Buttery caramelized onions combine with mushrooms, thyme, garlic, beef broth, white wine, and Worcestershire sauce to create a rich base. The pasta cooks up right in the same pot with zippy vinegar and melty cream cheese. This pasta bake is finished off with everyone's favorite part of French onion soup: the gratinéed cheesy bread.

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Ingredients

5 Tbsp.
olive oil, divided
2 Tbsp.
unsalted butter
4
medium yellow onions, thinly sliced
2 tsp.
kosher salt, divided
1/2 tsp.
freshly ground black pepper
8 oz.
baby bella mushrooms, sliced
5
sprigs fresh thyme, plus more for garnish
5
garlic cloves, minced
1 cup
dry white wine
4 cups
beef broth
1 Tbsp.
Worcestershire sauce
1 lb.
farfalle pasta
2 oz.
cream cheese
1 Tbsp.
red wine vinegar
5 oz.
thinly sliced French bread (about 3 1/2 cups), torn in half
1 cup
shredded low-moisture mozzarella cheese
1/2 cup
shredded gruyere cheese

Directions

1. Step 1Heat 3 tablespoons of olive oil and the butter in a wide braiser pan or a large Dutch oven over medium-low heat. Add the onion, 1 1/2 teaspoons of salt, and pepper; cook, stirring occasionally, until the onion is very soft and a deeply golden brown, 15 to 20 minutes. Add the mushrooms, thyme, and garlic and cook until the mushrooms begin to soften, 3 to 5 minutes.
2. Step 2Stir in the wine and cook until it is almost completely evaporated, about 2 minutes. Pour in the beef broth, 3 cups of water, and Worcestershire sauce. Bring to a boil over medium-high heat. Add the pasta and cook, stirring frequently until al dente, 10 to 11 minutes. Remove the thyme sprigs. Stir in the cream cheese and red wine vinegar.
3. Step 3Turn the broiler on high. Brush or drizzle the bread with the remaining 2 tablespoons of olive oil and sprinkle the remaining 1/2 teaspoon of salt. Top the pasta with the bread and sprinkle with the mozzarella and gruyere cheese. Broil until the cheese is deeply golden, 2 to 5 minutes, keeping a close eye on the pasta. Let stand for 5 minutes before serving with extra thyme sprinkled on top.

Tip: If you're making this pasta in a large Dutch oven or a taller pot, add only 2 cups of water with the stock.

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