One Pot French Onion Pasta

A skillet filled with French onion pasta with mushrooms, chicken sits on a light countertop, with a wooden spoon resting inside. Plates and colorful cloth napkins are nearby.

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This French Onion Pasta is rich, cheesy, and full of caramelized onion flavor. A one-pot dinner inspired by classic French onion soup — cozy, comforting, and ready in under 40 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Keyword: French Onion Pasta

Servings:

Calories: 1158kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the bread

1 small baguette , sliced
olive oil as needed , to brush on the bread
2 tbsp Dijon mustard , or as needed
1 ½ cups (150g) Gruyere cheese , coarsely grated
3 tbsp Parmesan cheese , freshly grated
½ tbsp fresh thyme , to garnish

For the caramelized onions

2 tbsp olive oil
1 tbsp unsalted butter , cubed
3 large yellow onions , thinly sliced
1 tbsp Worcestershire sauce
½ tbsp brown sugar
4 cloves garlic , unpeeled
1 tbsp fresh thyme

For the chicken

4 chicken thighs , skinless & boneless, diced
1 tsp salt
½ tsp black pepper
1 tsp garlic powder (optional)
1 tbsp cornstarch (cornflour)

For the pasta

½ tbsp olive oil
1 tsp unsalted butter
8 oz (225g) cremini mushrooms, sliced
¼ cup (60ml) dry white wine
4 cups (1 lt) low sodium beef broth or stock
10 ½ oz (300g) dry pasta , I used gemelli
2 tbsp cream , heavy / double (optional)
2 tbsp grated Parmesan
1 tbsp grated gruyere (optional)
salt and freshly ground black pepper to taste
fresh thyme , to garnish

Instructions

Cheesy Croutons (Croûtes)

Preheat the oven to 375°F (190°C) or use an air fryer. Slice a small baguette and discard the ends. Brush with olive oil and toast for 15 minutes, turning over halfway, until the bread is golden.
1 small baguette, olive oil as needed
Just before serving the pasta, spread the toasted bread with Dijon mustard and pile with the Gruyere and grated Parmesan. Place under the broiler (grill) or air fry until the cheese melts. Sprinkle with thyme and serve with the pasta.
2 tbsp Dijon mustard, 1 ½ cups (150g) Gruyere cheese , coarsely grated, 3 tbsp Parmesan cheese, ½ tbsp fresh thyme

Caramelize the onions – stovetop Method

Add butter to the pan and melt. Add all the sliced onions, garlic, thyme, Worcestershire sauce, salt, pepper and sugar and cook over relatively high heat, stirring often, until they start to brown.
2 tbsp olive oil, 1 tbsp unsalted butter, 3 large yellow onions, 1 tbsp Worcestershire sauce, ½ tbsp brown sugar, 4 cloves garlic, 1 tbsp fresh thyme
Cook, stirring often, for 30-40 minutes or until the onions are soft and caramelized. Pick out the garlic cloves and squeeze the flesh out. Mash it with a fork and stir back into the onions.

Caramelize the onions – air fryer or oven

Oven method: Toss the sliced onions and whole unpeeled garlic cloves with the olive oil, butter, sugar, Worcestershire sauce, thyme, salt and pepper. Spread into a parchment-lined rimmed baking sheet, drizzle with a little water and bake in the oven at 400°F (200°C) for 35-45 minutes, stirring every 10 minutes.
Air Fryer Method: Place the sliced onions and garlic cloves directly in the air fryer basket (removing the rack). Toss with the olive oil, butter, sugar, Worcestershire sauce, salt and pepper. Cook at 350°F (180°C) for 20-25 minutes, or until the onions are a deep golden brown color, shaking the basket or stirring every five minutes.
Both methods: remove the garlic and squeeze the flesh out. Mash it with a fork and stir back into the onions.

Cook the chicken and mushrooms

Season the diced chicken with salt, pepper, garlic granules and sprinkle with cornstarch. Rest for five minutes.
4 chicken thighs, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tbsp cornstarch
Heat oil and butter in a large skillet and sear the chicken over medium-high heat for 5 minutes until golden and partially cooked.
½ tbsp olive oil, 1 tsp unsalted butter
Add the sliced mushrooms and cook for 5 minutes. Pour the wine into the pan and simmer until reduced.
8 oz (225g) cremini mushrooms, sliced, ¼ cup (60ml) dry white wine

Add the pasta

Stir the caramelized onions in, add the broth and bring to a simmer.
4 cups (1 lt) low sodium beef broth
Stir in the uncooked pasta and simmer for 10-14 minutes (this will vary depending on what type of pasta you use), stirring once in a while to prevent it from sticking. Cook until the pasta is al dente and most of the liquid has been absorbed.
10 ½ oz (300g) dry pasta
Add a splash of heavy cream (optional) and stir in grated cheese. Taste and add salt and pepper as needed. Serve topped with fresh thyme and the cheesy bread on the side.
2 tbsp cream, 2 tbsp grated Parmesan, 1 tbsp grated gruyere, salt and freshly ground black pepper to taste, fresh thyme

Notes

Storing Instructions: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of beef stock or water to loosen the sauce or microwave for 2-3 minutes, stirring in between.
Replace the Worcestershire sauce with a little balsamic vinegar or sherry vinegar.
You can boil the pasta separately and stir into the sauce once cooked, if preferred (only use 1/4 cup (60ml) beef broth in that case). Reserve some of the starchy pasta water before draining to stir into the sauce when adding the cooked pasta.

Nutrition