One Pot Creamy French Onion Soup Pasta | Travis London

French onion soup… but make it pasta 🤍🧅🍝
Deeply caramelized onions, rich beef broth, melty Gruyère, and a silky cream sauce wrapped around perfectly cooked pasta.

It’s everything you love about classic French onion-cozy, rich, and deeply flavorful-just easier, creamier, and somehow even more satisfying.

This is that one-pot dinner that feels indulgent but comes together effortlessly… the kind of meal that warms the whole house.

Ingredients:

5 small yellow onions (or 3 large), thinly sliced
Olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon dried parsley

8 oz pancetta
2 cloves garlic, minced
2 tablespoons white wine
½ teaspoon thyme
½ teaspoon fresh rosemary
Salt & pepper, to taste

8–10 oz pasta
3 cups beef broth
1 cup heavy cream
1 cup Parmigiano Reggiano, grated
½ cup Gruyère, grated

Fresh parsley, for garnish

Directions:

1. Preheat oven to 400°F. Toss onions with olive oil, salt, pepper, paprika, and parsley. Cover and roast for 1 hour, stirring halfway, until deeply caramelized.

2. Place skillet over medium-high heat. Push onions to the side and cook pancetta until crispy. Add garlic and mix. Deglaze with white wine and let reduce.

3. Stir in thyme, rosemary, and season with salt and pepper.

4. Add dry pasta and beef broth. Cook until pasta is halfway done, stirring occasionally.

5. Add heavy cream and Parmesan. Continue cooking until pasta is tender and sauce is creamy.

6. Top with Gruyère and broil (or torch) until melted and golden.

7. Finish with fresh parsley and serve immediately.

Skip the restaurant tonight and let’s eat in!