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One Pot French Onion Pasta

Do you love french onion soup? Well you’re going to want to stick around for this beauty of a dish that is inspired from that soup!


One Pot French Onion Pasta is one delicious vegetarian and gluten free dish you will want to add to your weekly dinner’s, trust me! It’s so easy to make and you will be able to whip it up in no time at all. These days we all don’t have enough time to be prepping and cooking intricate meals do we? That’s why recipes such as this french onion pasta is a keeper!

It’s creamy texture and flavourful notes make this simple pasta one that will impress everyone enjoying it, you may even have to tell them the recipe!

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Guess what!! In T-minus 2 days, I’ll officially be on holidays! YAY! Super duper excited to say the least. I won’t be away from my blog of course, you wouldn’t be able to keep me away if you tried! That’s why I have more recipes coming to you over the next few weeks that I have already organised, yippee!!

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Getting back to this wonderful french onion pasta! All you need is one pot to cook it all, how easy is that?! Traditionally, french onion soup/pasta uses swiss cheese, which I did use for mine. Or alternatively you can use a non-dairy cheese of choice if you would prefer a vegan pasta dish. Same goes with the coconut cream, you can also use regular thickened cream if you’re not concerned about the dairy.

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This one pot french onion pasta will definitely be one recipe I will be making every few weeks, it’s incredibly enjoyable and so very popular! Hope you enjoy!!


One Pot French Onion Pasta
Prep time
Cook time
Total time
Recipe type: Gluten Free, Vegetarian
Serves: Serves: 4-6
  • 4 Tbsp coconut oil
  • 3 large purple onions, peeled and roughly chopped
  • 2 Tbsp coconut sugar
  • 2 garlic cloves, peeled and minced
  • 3 cups vegetable broth
  • 1 cup water
  • 3 springs fresh thyme
  • 2 bay leafs
  • 1 Tbsp white wine vinegar
  • Salt and pepper, to taste
  • 1 packet (340g) Barilla Gluten Free Penne Pasta
  • ⅓ cup coconut cream
  • 2 cups swiss cheese, grated
  1. Heat oil in a large pot over high heat. Add onions and coconut sugar, cook in oil for 10-15 minutes or until slightly caramelised, whilst stirring.
  2. Stir through minced garlic, cook until fragrant, about 1 minute.
  3. Pour in broth and water, bring to a boil.
  4. Once boiling, stir through thyme, bay leafs, vinegar, salt and pepper, mix well to combine.
  5. Add in penne pasta and mix well to combine. Add more or less water/broth, you want it to just cover the pasta.
  6. Cook on medium heat until pasta absorbs most of the liquid, approx. 10 minutes, stirring occasionally.
  7. Once pasta is al dente, stir through coconut cream and 1 cup of the grated swiss cheese, cook for a further 1-2 minutes or until pasta is creamy.
  8. Serve pasta up in bowls. Optional: Top each pasta bowl with remaining 1 cup swiss cheese and melt under a pre-heated grill until cheese is completely melted.
  9. Enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.

If you’re not gluten free, you can use any regular penne pasta.


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