One-Pot French Onion Soup Pasta

There’s something about hunkering down inside that makes so many of us crave a bowl of creamy, hearty, stick-to-your ribs pasta. And thanks to the magic of one-pot pastas — meaning you cook both noodles and a sauce simultaneously in a single pot without having to drain the pasta — you don’t have to sacrifice time or face a mountain of dirty dishes to whip up this type of delicious, filling meal.

This particular pasta boasts all the classic flavors of French onion soup. Substituting beef broth and port for water during the pasta-cooking process adds richness to the sauce that forms in the pot, while a tangle of caramelized onions lends a hint of sweetness and familiarity of flavor to this bowl of comfort.

There’s more than one way to caramelize onions, and each one has its place depending on the outcome you’re hoping for. Most often, we like to cook them on the stovetop for at least 30 minutes, until they’re deeply golden and caramelized. But ease and speed is the priority here, so we’re shortcutting the process a bit.

To help the onions cook more quickly and also evenly, you’ll want to slice them as thinly as possible using a Japanese benriner (my preferred tool) or a mandoline, or at the very least a sharp chef’s knife. You’ll cook them over medium-high heat until deeply golden-brown, about 15 minutes, which is enough time to enrich this dish with French onion soup flavor. As they cook, keep an eye on the pot and stir regularly — if it looks like they’re burning or unevenly browned, add a tablespoon of water or two to the pan.

The rest of the cooking process is pretty much hands-off, save for the occasional stir of the pot. You’ll have just enough time to set the table, pour a hearty glass of red wine, and pat yourself on the back for getting dinner on the table in under half an hour.