One Pan French Onion Pasta
This gluten free french onion pasta is a cozy and comforting meal made in just one pot! It has sweet caramelized onions, the perfect salty touch and a creamy umami flavor the whole family will love.
I’ve always loved the flavors of a french onion soup, but I can’t get past the fact that I’m basically just eating a bowl of onions, so this french onion pasta is my compromise. It has all the same delicious umami flavors of french onion soup, but has pasta cooked in.
This recipe does require a little bit of patience, but I promise it is WELL worth it. You end up with an incredibly flavorful, creamy and super savory pasta that is an absolute fan favorite. If you love this recipe, try my gluten free alfredo next!
Quick tips
- Take your time here! True caramelization takes at least 30 minutes. Rushing leads to burnt edges and a more bitter flavor which we do not want!
- Use a wide pan because more surface area will help the onions cook more evenly and release steam efficiently.
- I used pinot grigio for the wine, but any dry white wine will work well.
How to make french onion pasta
Very thinly slice your onions. I like to use a mandolin to get thin strips. Heat a dutch oven or large pot over medium heat. Add the butter and melt.
Once melted, add in the sliced onions. Stirring regularly, saute for about 30-40 minutes or until deeply browned and caramelized.
Add in the minced garlic and saute for 1 more minute. Pour in the white wine and simmer until most of the liquid has cooked off, about 5 minutes.
Mix in the thyme, rosemary, salt, pepper, tamari and beef broth. Bring to a boil and pour in the pasta. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the liquid has absorbed and the pasta is cooked, about 12 minutes. Stir in the cream and parmesan. Taste and add any more salt or pepper as desired.
Garnish with fresh parsley and extra parmesan and enjoy. If you’re looking to up the protein, I suggest serving with some simple steak and asparagus on the side. Try my Marry Me Chicken Pasta next!
Key ingredients & swaps
Pasta. I used brown rice pasta to keep it gluten free of course, I love the brand Jovial, but you can use whatever you like here! I opted for a short rigatoni, but since the sauce is cheesy, shells or elbows work really well.
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Parmesan. This will just balance out the flavor and add a nice richness to the sauce.
Onion. You need three large yellow onions here. White will also work, but I do not recommend red.
White wine. This adds an amazing depth of flavor to the sauce and pairs really well with everything else. If you prefer to cook without wine, just leave it out.
Beef broth. I think the flavors of beef broth work the best here- it kind of gives that beef stroganoff feel, but you can swap for chicken broth if you prefer, or a vegetarian broth if you want a veggie version.
How to store
One prepared, this french onion pasta will keep in the fridge for up to 3 days. I suggest reheating on the stove with a splash of broth so the sauce gets nice and creamy again. If you’re using gluten free pasta, it can fall apart a bit when you reheat it, but the flavor will still be delicious!
Unfortunately, I don’t recommend freezing this pasta recipe because the creamy texture and caramelized onions don’t hold up very well once thawed. Gluten free pasta also falls apart very easily.
Variations
If you want to make this a bit more rich and creamy, you can stir in about 1/4 cup of heavy cream when you add in the beef broth. This will make the sauce richer and the flavor pairs so well with the parmesan and onion.
You can also add in some gruyere cheese to the final product when you add in the parmesan for an even cheesier option.
More cozy pasta dishes!
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One Pan French Onion Pasta
by: claire cary
Ingredients
- 3 tablespoons unsalted butter
- 3 large yellow onions
- 1 tablespoon minced garlic
- ½ cup white wine
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons tamari
- 4 cups beef broth
- 1 pound gluten free pasta
- ½ cup freshly grated parmesan
- fresh parsley for garnish
Instructions
- Very thinly slice your onions. I like to use a mandolin to get thin strips.
- Heat a dutch oven or large pot over medium heat. Add the butter and melt.
- Once melted, add in the sliced onions. Stirring regularly, saute for about 30-40 minutes or until deeply browned and caramelized.
- Add in the minced garlic and saute for 1 more minute. Pour in the white wine and simmer until most of the liquid has cooked off, about 5 minutes.
- Mix in the thyme, rosemary, salt, pepper, tamari and beef broth. Bring to a boil and pour in the pasta. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the liquid has absorbed and the pasta is cooked, about 12 minutes. Stir in the cream and parmesan. Taste and add any more salt or pepper as desired.
- Garnish with fresh parsley and extra parmesan and enjoy.
Notes
Comments
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