One-Pan French Onion Pasta

This One-Pan French Onion Pasta is the ultimate comfort meal when you want something nourishing and savory that will leave your kitchen smelling heavenly on a cold winter’s night. With all the classic flavors of a French onion soup like yellow onions, gruyere cheese, beef broth, and baby bella mushrooms, you’ll be transported to a warm, cozy French chateau with just one bite. Be sure to take your time when cooking the onions for that perfect caramelized flavor! 

One-Pan French Onion Pasta ingredient notes:

Gruyere Cheese: The skillet gets topped with a generous sprinkling of gruyere cheese before heading into the oven. Gruyere has an earthy, nutty flavor and is the best cheese to get that perfect melt. You can swap for shredded mozzarella or shredded dairy-free cheese!

Beef Broth: Low-sodium beef broth provides a hearty liquid for the pasta to cook in. It’s classic to use beef broth or stock in a french onion soup as it balances the sweetness from the onions. It’s a stronger, more savory base that supports the other flavors in the dish. You can swap for vegetable broth, however the flavor will be altered.

Yellow Onions: Yellow onions are slowly caramelized to develop a deep, savory sweetness that’s the foundation of this dish’s rich flavor. Their natural sugars break down as they cook, adding complexity and richness without overpowering. They create the signature base that gives this skillet its comforting “French onion” taste. Taking your time with them pays off in layers of flavor that elevate the whole meal.

Baby Bella Mushrooms: Adding sliced mushrooms to the skillet gives a veggie boost and these are a classic to pair with onions. They get added after to ensure they don’t overcook.

One-Pan French Onion Pasta

Recipe by Jenn Lueke

4.5 from 25 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

1

hour 

This One-Pan French Onion Pasta is the ultimate comfort meal when you want something nourishing and savory that will leave your kitchen smelling heavenly on a cold winter’s night. With all the classic flavors of a French onion soup like yellow onions, gruyere cheese, beef broth, and baby bella mushrooms, you’ll be transported to a warm, cozy French chateau with just one bite. Be sure to take your time when cooking the onions for that perfect caramelized flavor! 

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Ingredients

• 2 tablespoons olive oil

• 2 large yellow onions, thinly sliced

• 4 cups low-sodium beef broth, divided (can sub low-sodium vegetable broth for vegetarian)

• 8 ounces baby bella mushrooms, sliced

• 4 garlic cloves, minced

• 1 1/2 teaspoons dried thyme

• 3/4 teaspoon kosher salt (reduce to 1/4 if using regular beef broth)

• 1/2 teaspoon ground black pepper

• 10 ounces brown rice penne (I used this one), see notes if using another type of pasta

• 3/4 cup whole milk or full-fat coconut milk (about half a well-shaken 13.5-ounce can)

• 6 ounces gruyere cheese, shredded (can sub mozzarella if preferred, or shredded dairy-free cheese)

• finely chopped parsley or thyme leaves, to garnish (optional)

Directions

• Preheat the oven to 425ºF. Heat the olive oil in a large, deep, lidded skillet (like this 3.5-quart saute pan) over medium heat.
• Add the onions to the skillet and cook, stirring occasionally, until softened and translucent, about 12 minutes. Stir in 1/2 cup of the broth and continue cooking until absorbed by the onions, then add another 1/2 cup of broth and continue cooking until the liquid is absorbed and the onions are very soft and caramelized, another 10 to 12 minutes.
• Stir in the mushrooms, garlic, thyme, salt, and black pepper and continue cooking and stirring until the mushrooms have softened, about 5 minutes.
• Add the penne and stir to combine with the onion-mushroom mixture. Mix in the remaining broth (3 cups) and 3/4 cup of water, increase the heat to high, and bring to a boil. Once boiling, reduce heat to medium, cover and cook, stirring occasionally to prevent sticking, until the penne is just al dente, 11 to 14 minutes (Note: Don’t overcook the pasta since it will go in the oven after too, refer to package instructions for exact timing). See Note about pasta below.
• Turn off the heat, remove the lid, and stir in the milk and about half of the gruyere (about ¾ cup) until evenly combined. Smooth out the top layer of pasta so it lays flat. Top with the remaining gruyere cheese.
• Transfer to the oven and bake until the cheese is melted and bubbling, about 10 minutes. Optionally broil on high for the last 2 to 3 minutes for extra color. Cool on the counter for 10 minutes.
• To serve, garnish with chopped parsley or thyme.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days.
• Reheat it: Microwave until warm, about 2 minutes, or return the skillet to a 350ºF oven until warm, about 15 minutes.
• Pasta note: Depending on the type of pasta you use, the cook time may vary. I used 10 ounces of brown rice pasta, using regular pasta may require an additional few minutes to reach al dente, while a chickpea-based pasta will take less time (and is more prone to breakage). Refer to the package instructions for exact timing to avoid over-cooking.
• The pasta should be covered by the broth and water when it is first added in Step 4. If not, add water in ¼ cup increments until no pieces are more than halfway exposed. If all of the liquid absorbs while cooking but the pasta is not yet al dente, stir in up to 1 cup additional water as needed. Variations can be caused by different pasta brands used.

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