With buttery caramelized onions, a variety of cheeses and crunchy almonds, these mini cheese balls are hard to resist.

If you like the flavours of french onion soup, you’re sure to love these mini cheese balls.

Just like my herb and walnut mini cheese balls, which is one of my favorite recipes for entertaining, these caramelized onion mini cheese balls are perfect for any gathering. They’re packed full of flavour and perfect as a bite-sized appetizer. The sweetness of the onion pairs so lovely with the saltiness and creaminess of the cheeses and crunch of the almonds.

Why you’ll love these caramelized onion mini cheese balls

• Easy to make and then store in the fridge until ready to enjoy!
• They’re perfectly bite-sized making them the best small bites party appetizer.
• These are a fun take on a classic soup flavour making them a real crowd pleaser!
• All of the simple ingredients for this easy appetizer can be found at your local grocery store.
• They’re perfect appetizer bites that can be made ahead and served at a dinner party!

Ingredients needed to make these mini cheese balls

Onion: a sweet yellow onion is key to creating the flavorful sauce in this French onion chicken dinner recipe

Butter: butter is a must for getting the onions nice and caramelized

Balsamic vinegar:  I like to add a touch of balsamic vinegar to add a depth of flavour to the onions

Cheese: a combination of softened plain cream cheese, shredded Gruyere cheese and shredded parmesan cheese brings all the cheesy flavour to these caramelized onion mini cheese balls

Seasonings: a combination of garlic powder, onion powder, dried thyme, salt and pepper will season the mini cheese balls

Fresh herbs: fresh minced chives add a boost of flavour; I do not recommend substituting with dried chives

Almonds: finely chopped and toasted almonds provide a crunchy, nutty exterior to the mini cheese balls

How to make these caramelized onion mini cheese balls

Step 1: Make the caramelized onions: In a large oven-safe skillet, add the butter over medium heat. When the butter is melted, add the sliced yellow onions and 1 teaspoon salt and sugar. Stir to combine and cover and cook for 5 minutes, undisturbed. Then remove the lid and turn to medium-low heat. Cook onions, stirring occasionally (so they don’t burn), until deep golden brown and caramelized, about 20-30 minutes.

Step 2: To a bowl add the cooled and chopped caramelized onions, softened cream cheese, shredded cheese (gruyere and parmesan), garlic powder, onion powder, salt, pepper and fresh minced chives. Mix well to combine. Put the cheese mixture in the fridge for 10 minutes to firm up.

Step 3: Then scoop out 12-14 heaping tablespoons (about the size of a small cookie scoop) of the cheese mixture. Form each heaping tablespoon of the cream cheese mixture into a cheese ball with your hands (wet your hands a bit when rolling if the mixture is sticking too much).

Step 4: Spread the toasted chopped almonds on a plate and roll balls in the almonds. Place on a plate or serving tray and let set in the fridge for 30 minutes before serving. Or store in the fridge in an airtight container lined with parchment paper until ready to serve later. (Make these up to one day in advance and take out 1/2 hour before serving).

Step 5: Serve with your favourite crackers, baguette slices, pita chips, pretzels or wavy potato chips and enjoy!

Expert tips for making these caramelized onion mini cheese balls

• Make the balsamic caramelized onions one day ahead of time and store in an airtight container in the fridge. Remove from the fridge and follow the rest of the instructions to make the mini cheese balls.
• If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a an easier consistency to mix. Alternatively, use a hand mixer or stand mixer to whip the cream cheese into a more workable texture.
• Make these an even more fun appetizer by inserting pretzel sticks or crackers in the center of the mini cheese balls; this makes it even easier for guests to pickup the bite-sized cheese balls from the platter!
• You can even serve these mini cheese balls with vegetables too and make a large ‘cheese plate’ to serve a bigger crowd.
• Make these mini cheese balls into one large cheese ball if desired! Once the base cheese mixture is mixed together, form the mixture into a ball. Roll the cheeseball in the toasted almonds and wrap in plastic wrap. Place the cheeseball into the fridge again for at least 15 minutes or until ready to serve (up to one day).

Common questions

How to store these mini cheese balls

These mini cheese balls can be store for up to a week in the fridge in an airtight container or wrapped tightly with plastic wrap; however, if making them for a party I’d recommend making only one day ahead so they have the most fresh flavours when serving.

More delicious cheesy recipes to make from the blog

Festive Holiday Cranberry Walnut Gouda Cheese Ball

Easy Burrata Bread Appetizer with Roasted Tomatoes

Cheesy Baked Pesto and Sun-Dried Tomato Dip

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Easy Caramelized Onion Mini Cheese Balls Appetizer

Make these Caramelized Onion Mini Cheese Balls for an easy appetizer any time of year! A savory & delicious bite-sized appetizer for a party.

Course Appetizer

Cuisine American

Keyword caramelized onion, cheese ball

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 -16 mini cheese balls

Author Jess

Ingredients

For the caramelized onions

• 1 large sweet or yellow onion, thinly sliced (about 1 1/4 – 1 1/2 cups of sliced onion)
• 2 tbsp butter
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp balsamic vinegar

For the mini cheese balls

• 250 g softened plain cream cheese
• 1 cup shredded Gruyere cheese
• 1/4 cup shredded parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp dried thyme
• 1/4 tsp kosher salt
• 1/4 tsp ground pepper
• 2 tbsp fresh minced chives
• 3/4 cup toasted sliced almonds, finely chopped
• Serve with your favourite crackers, baguette slices, pita chips, pretzels or wavy potato chips

Instructions

• Make the caramelized onions: In a large oven-safe skillet, add the butter over medium heat. When the butter is melted, add the sliced yellow onions, salt and sugar. Stir to combine and cover and cook for 5 minutes, undisturbed. Then remove the lid and turn to medium-low heat. Cook the onions, stirring occasionally (so they don't burn), until deep golden brown and caramelized, about 10-20 minutes. Before taking off the heat, stir in the balsamic vinegar and stir until absorbed.

  Set the caramelized onions aside in a bowl to cool. Once fully cooled, chop the caramelized onions up into smaller pieces.
• Once the onions are fully cooled and chopped, make the cheese balls. To a bowl add the cooled and chopped caramelized onions, softened cream cheese, shredded cheese (gruyere and parmesan), garlic powder, onion powder, salt, pepper and fresh minced chives. Mix well to combine. Put the mixture in the fridge for 10 minutes to firm up.
• Then scoop out 12-14 heaping tablespoons (about the size of a small cookie scoop) of the cheese mixture. Form each heaping tablespoon of the cream cheese mixture into a cheese ball with your hands (wet your hands a bit when rolling if the mixture is sticking too much).
• Spread the toasted chopped almonds on a plate and roll balls in the almonds. Place on a plate or serving tray and let set in the fridge for 30 minutes before serving. Or store in the fridge in an airtight container lined with parchment paper until ready to serve later. (Make these up to one day in advance and take out 1/2 hour before serving).
• Serve with your favourite crackers, bread, pita chips or pretzels and enjoy!

Notes

• Make the balsamic caramelized onions one day ahead of time and store in an airtight container in the fridge. Remove from the fridge and follow the rest of the instructions to make the mini cheese balls.
• The type of onion matters – I do not recommend using white onions or red onions; they will not caramelize like yellow / sweet onions.
• You could substitute the Gruyere cheese with an old / sharp cheddar or white cheddar cheese.

The post Easy Caramelized Onion Mini Cheese Balls Appetizer appeared first on Cooking in my Genes.

Juicy chicken breasts are enveloped by a flavourful caramelized onion sauce that is so satisfying.

Topped with grated gruyere cheese, it’s a divine skillet French onion chicken recipe you won’t want to miss out on!

I love the flavors of my French onion bean soup and one pot French onion pasta. But, this French onion chicken dinner is my new favourite French onion recipe! 

While I love the traditional flavours of a French onion soup, I’ve made a few swaps from the classic soup recipe flavours to suit our household’s tastes and dietary needs.

To create the flavorful sauce, I use Zoup! Culinary Concentrate™ Chicken Bone Broth instead of beef broth. It’s a go-to in my house since it’s gluten-free, contains no artificial flavors, ingredients or preservatives and it has no added sugar, making it an excellent base for cooking. It’s a clean-label broth base that packs a ton of seasoning and is perfect for this deeply flavourful recipe.

Why you’ll love this one pan French onion chicken dinner

• It’s made with a chicken bone broth base which boosts the flavor!
• If you love classic French onion soup you’ll love this spin on those flavours.
• This French onion chicken bake is something the whole family will love.
• It’s cheesy, comforting and delicious!

Ingredients needed to make this easy French onion chicken recipe

Chicken breasts: boneless skinless chicken breasts are the main protein ingredient in this French onion chicken

Onions: sweet yellow onions are key to creating the flavorful sauce in this French onion chicken dinner recipe

Chicken bone broth: Zoup! Culinary Concentrate™ Chicken Bone Broth is my favourite ingredient to use in this chicken dinner; the bone broth provides a rich depth of flavour and even on its own it’s deliciously sippable

Butter: butter is key to creating the jammy caramelized onions

Seasonings: garlic powder, onion powder, kosher salt and black pepper is used to flavour the chicken; dried thyme and dried rosemary goes best in the french onion sauce

Fresh herbs: fresh thyme goes perfectly with the flavours in this recipe

Balsamic Vinegar & tamari: traditionally wine is used to deglaze the pan but I’ve opted for the acidity of balsamic vinegar and tamari

All purpose flour: all purpose flour mixed with the seasonings coats the chicken and helps the chicken get nice and browned

Gruyere cheese: Gruyere cheese and French onion flavours go beautifully together; if you don’t have Gruyere cheese you can use Swiss cheese or an old white cheddar cheese

How to make this one pan French onion chicken

Step 1: In a small bowl mix together the all purpose flour, garlic powder, onion powder, salt and pepper. Add the chicken breasts to a bowl and sprinkle over the flour-spice mixture and toss to coat all of the sides of the chicken breasts well. Set aside.

Step 2: In a large oven-safe skillet, add the butter over medium heat. When the butter is melted, add the sliced onions, pinch of sugar and 1/2 tsp salt. Stir to combine and cover and cook for 5 minutes, undisturbed. Then remove the lid and turn to medium-low heat. Cook the onions, stirring occasionally (so they don’t burn), until golden brown and caramelized, about 20-30 minutes.

Step 3: While the onions are cooking, preheat the oven to 400F.

Step 4: When the onions are caramelized, stir in the dried thyme, tamari, minced garlic and ground pepper. Stir to combine and then transfer the onions to a bowl.

Step 5: Turn the large skillet to medium-high heat and add 1 tbsp olive oil. When the oil is hot, add the seasoned chicken breasts to the pan and cook undisturbed until browned, about 4-5 minutes. Flip the chicken and repeat on the other side, 4-5 minutes. Remove the chicken from the pan.

Step 6: Put the pan back on medium heat and add the caramelized onion mixture back to the pan. In a medium mixing bowl whisk together the hot water with the Zoup! Culinary Concentrate™ Chicken Bone Broth and cornstarch and then pour that mixture into the pan. Scrape up any browned bits from the bottom of the pan and mix everything in the pan together to combine. Let simmer for 2-3 minutes until the sauce starts to slightly thicken.

Step 7: Nestle the chicken breasts into the sauce and spoon some of the sauce and onions over each chicken breast. Then, divide the grated cheese over top of all of the chicken breasts. Bake uncovered in the preheated oven for 15-20 minutes, until the chicken registers 165°F on an instant read thermometer and the cheese is melted.

Step 8: Garnish the tops of the chicken breasts with fresh thyme leaves and serve immediately.

Expert tips

• Make sure to top with fresh thyme leaves! They really round out the flavours of this dish.
• You can make this French onion chicken dinner recipe a complete meal with these serving suggestions:
  • Add a side salad like my Kale & Brussels Sprouts Salad or serve with green beans
  • Serve with a delicious loaf of crusty bread for dipping into all of that caramelized onion saucy goodness!
  • Pair with mashed potatoes or a pasta of choice for a heartier meal.
• If you don’t have an oven-safe skillet, use a large skillet up until the part of the recipe where you place the French onion chicken in the oven. Before placing in the oven, carefully transfer everything from the skillet to an oven-safe baking dish and then bake per the recipe instructions.

Common questions

Can I use another type of onion in this French onion chicken dinner?
I do not recommend using white onions or red onions; they will not caramelize like yellow onions.

What if I don’t like fresh thyme?
You can garnish with fresh parsley instead of fresh thyme leaves.

Where can I find Zoup! Culinary Concentrate™ Chicken Bone Broth?
The Zoup! Culinary Concentrate™ Chicken Bone Broth is created by the team behind Zoup! Eatery (now Z!Eats), which has been serving soup to customers for over two decades. The lineup includes beef, chicken and savory vegan bases, and Zoup! also offers traditional broths and bone broths, plus super-premium, shelf-stable soups. You can purchase these products at select retailers across the country, through Instacart, and online at ZoupBroth.com and Amazon.com. 

Use code 20ZOUPGENES for 20% off your first Zoup! purchase on Amazon (good through 4/8/25). 

How to store this french onion chicken dinner

Store leftover chicken in an airtight container for up to 4 days in the fridge. 

Disclaimer: Thank you to Zoup! for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.  For more information, follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

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Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Servings 4

Author Jess

Ingredients

For the chicken

• 2 tbsp all purpose flour
• 1 tsp garlic powder
• 1 tso onion powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 4 chicken breasts
• 1 tbsp extra virgin olive oil

For the onions and sauce

• 3 tbsp butter
• 3 medium onions, thinly sliced (about 4 cups)
• pinch sugar
• 1/2 tsp salt
• 1 tbsp tamari
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1/4 tsp dried rosemary
• 2 tsp ZOUP! Culinary Concentrate Chicken Bone Broth (find the broth concentrate here)
• 2 cups hot water
• 2 tsp cornstarch (or arrowroot starch)
• 2 cups grated Gruyere cheese
• fresh thyme leaves for garnish

Instructions

• In a small bowl mix together the all purpose flour, garlic powder, onion powder, salt and pepper. Add the chicken breasts to a bowl and sprinkle over the flour-spice mixture and toss to coat all of the chicken breasts well. Set aside.
• In a large oven-safe skillet, add the butter over medium heat. When the butter is melted, add the sliced yellow onions, pinch of sugar and 1/2 tsp salt. Stir to combine and cover and cook for 5 minutes, undisturbed. Then remove the lid and turn to medium-low heat. Cook the onions, stirring occasionally (so they don't burn), until golden brown and caramelized, about 20-30 minutes.
• While the onions are cooking, preheat the oven to 400F.
• When the onions are caramelized, stir in the dried thyme, tamari, minced garlic and ground pepper. Stir to combine and then transfer the onions to a bowl.
• Turn the large skillet to medium-high heat and add 1 tbsp olive oil. When the oil is hot, add the seasoned chicken breasts to the pan and cook undisturbed until browned, about 4-5 minutes. Flip the chicken and repeat on the other side, 4-5 minutes. Remove the chicken from the pan.
• Put the pan back on medium heat and add the caramelized onion mixture back to the pan. In a medium mixing bowl whisk together the hot water with the bone broth concentrate and cornstarch and then pour that mixture into the pan. Scrape up any browned bits from the bottom of the pan and mix everything in the pan together to combine. Let simmer for 2-3 minutes until the sauce starts to slightly thicken.
• Nestle the chicken breasts into the sauce and spoon some of the sauce and onions over each chicken breast. Then, divide the grated cheese over top all of the chicken breasts. Bake uncovered in the preheated oven for 15-20 minutes, until the chicken registers 165°F on an instant read thermometer and the cheese is melted.
• Garnish the tops of the chicken breasts with fresh thyme leaves and serve immediately.

The post Easy & Delicious One Pan French Onion Chicken Dinner appeared first on Cooking in my Genes.

This is a cozy and comforting soup recipe which takes less than an hour to make.

Plus, we’re packing this soup full of creamy white beans and topping it with cheesy toast to make it supremely fulfilling!

This is a twist on the classic french onion soup! You get a nice boost of protein from the addition of creamy white beans just like in my quick white beans recipe. I love having a big bowl of this soup with cheesy bread. Think of this as a super fancy white bean soup!

It truly is a great recipe for soup weather so if you have a couple of onions and are a french onion fan, this is the soup for you!

Why you’ll love this cozy soup

• This french onion soup recipe is full of flavor thanks to caramelized onions and toasted bread topped with melted cheese!

• This is a fun spin on french onion soup! Now, you might think french onion soup is fancy restaurant food, but I promise you that you can make it in the comfort of your own kitchen.

• You’ll need to set aside some time to make the caramelized onions, but it is so worth it.

• This is the perfect soup recipe to make once when it’s a chilly day outside; it is just a big bowl of comfort waiting to be enjoyed!

• You don’t need classic french onion soup bowls for this recipe! You can simply use favourite soup bowl.

Ingredients Needed to make this french onion bean soup

Onions: you can use white or yellow onions to make french onion bean soup.

Butter: the sliced onions need butter to get started caramelizing in the pot; alternatively you can substitute with 3 tablespoons of olive oil.

Sugar: adding just a bit of sugar is going to bring out the sweetness of the onions and help when caramelizing to create a real depth of flavor.

Balsamic vinegar: while you will see some recipes use red or white wine to deglaze the pan, I like to use balsamic vinegar.

Broth: I’ve used beef broth but you can use chicken or vegetable broth if you prefer. If you’re not using beef broth I suggest you add in 1 tbsp soy sauce or tamari which will help boost the flavour and make it similar to beef broth.

Gruyere: I love topping the bread with Gruyere cheese but you can use an old white cheddar in a pinch.White Beans: feel free to use any white beans you like! I like using butter beans but you could also use cannellini beans or navy beans.

Cracked Pepper Boursin: if you can’t find cracked pepper boursin cheese then I recommend using plain Boursin cheese or black pepper goat cheese.

Slices of bread: you’ll need one thick slice of bread per soup bowl to create a lid of crusty cheesy goodness on top of each soup.

How to make this simple soup

Step 1: Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn – this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized.

Step 2: Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.

Step 3: Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.

Step 4: To make the toast, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.

Step 5: Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy!

Expert Tips

• It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.

• If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.

• As mention above, you can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.

• If you’re vegetarian all you need to do is swap out the beef stock for vegetable stock!

• I recommend slicing your onions thinly that way you don’t have big chunks of onions in your soup when you’re eating it.

Common questions

Why aren’t my onions caramelizing?
Caramelizing onions takes a lot longer than you think, so be patient! Keep the heat on medium-low and stir every 3-4 minutes so the onions don’t burn.

Can I use red onions for this soup?
Red onions do not caramelize like white or yellow onions and don’t produce the same buttery, caramel flavour. Highly recommend yellow onions for this classic dish.

Do I have to add the cheesy bread?
The classic French onion soup has a piece of toasted cheesy bread on top, and let’s be honest that is kind of the best part! You can leave it out if you prefer but I promise it is so worth it!

What type of onions should I use?
Yellow onions are what’s traditionally used in French onion soup and that’s what I use for this recipe.

Can I make this in a slow cooker?
This recipe hasn’t been tested in a slow cooker. Due to the caramelization process, I recommend following the recipe as noted below.

How to store this french onion soup

Make sure to enjoy the toast when it’s made! Keep the soup in an airtight container in the fridge for up to 4 days.

More cozy soup recipes to make from the blog

Butternut squash and apple soup

Healthyish Broccoli Cheddar Soup

The Best Creamy Potato Soup

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French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Course Soup

Cuisine french inspired

Keyword french onion, soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 -3

Calories 559kcal

Author Jess

Ingredients

• 3 tbsp butter
• 2 medium yellow onions sliced thin
• 1/2 tsp sugar
• 1/2 tsp salt
• 2 garlic cloves, minced
• 1/2 tsp pepper
• 1/2 tsp salt
• pinch chili flakes
• 2 tbsp balsamic vinegar
• 2 tbsp water
• 1 540ml can white beans (navy, cannellini or butter beans)
• 3 1/2 cups beef broth
• 4 sprigs fresh thyme
• 2-3 thick slices of bread 
• 2-3 tbsp cracked pepper Boursin cheese
• 1/2 - 3/4 cup shredded gruyere cheese

Instructions

• Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn - this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized. 
• Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.
• Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.
• To make the toasts, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread (depending on how many bowls you're serving, choose that many pieces of bread) to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.
• Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy! 

Notes

• It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.
• If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.
• You can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.

Nutrition

Calories: 559kcal | Carbohydrates: 49g | Protein: 23g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3491mg | Potassium: 533mg | Fiber: 4g | Sugar: 11g | Vitamin A: 843IU | Vitamin C: 9mg | Calcium: 435mg | Iron: 4mg

The post French Onion and White Bean Soup with Cheesy Toasts appeared first on Cooking in my Genes.

The best part, this pasta recipe is made in just one pot.

If you love caramelized onions, cheese and pasta, this is the one pot pasta for you!While we are near the end of a cooler season I am still in the mood for cozy pasta recipes. This recipe is one of those dishes that is perfect for transitioning from one season to the next.

This viral french onion pasta recipe first became a hit on TikTok but with the flavours involved I knew I had to make my own version!

Why you’ll love this french onion soup pasta recipe

• It’s made in just one pot so its a perfect recipe for weeknights or enjoying with family on the weekend!
• This recipe brings all the flavour of french onion soup but is so much simpler to make.
• While it’s delicious the day you make it, the leftovers are just as tasty! So, you can totally meal prep this pasta recipe for lunch or dinner.
• Caramelized onions are absolutely delectable; this part of the recipe does take a bit of time but then the rest of the dish comes together super quick!

Ingredients needed to make this viral one pot pasta

Onions: sweet yellow onions are my favourite for caramelizing as the base of this recipe.

Pasta: elbow (also known as macaroni) noodles are used because they cook up so quickly.

Fresh thyme: gives a gorgeous punch of flavour when paired with the caramelized onions and beef broth.

Balsamic Vinegar & water: traditionally wine is used to deglaze the pan but I’ve opted for the acidity of balsamic vinegar.

Beef broth: classic broth that brings the french onion soup flavours to life in this pasta.

Butter & Olive Oil: the base of the recipe, which the onions need to caramelize.

Cheese: swiss cheese pairs beautifully with the caramelized onion flavour but gruyere cheese would work well too since it’s classicly used in french onion soup.

Sugar and salt: both help to caramelize the onions.

Step by step process for making french onion pasta

Step 1: Melt butter and oil together in a medium pot or high sided pan over medium heat. Add sliced onions, pinch of sugar and salt to the pan and stir.

Step 2: Cover and cook for 5 minutes, then remove the lid and turn to medium low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so the onions don’t burn. They will be a nice golden colour when they’re fully caramelized.

Step 3: Stir in the balsamic vinegar and water, cook until most of the liquid has evaporated.

Step 4: Add the beef broth, fresh thyme sprigs, noodles and pepper stir to combine. Increase the heat to medium-high and bring to a boil, stirring occasionally so the noodles don’t stick to the bottom of the pan.

Step 5: Put the lid on the pot/pan most of the way and keep at a gentle simmer over medium / medium-low heat until pasta is just tender and most of the liquid is absorbed / turned into a creamier sauce. Stir occasionally.

Step 6: Remove from the heat and stir in the cheese until combined. Serve topped with fresh thyme, more shredded cheese and pepper!

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One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Course dinner

Cuisine American

Keyword french onion, one pot pasta

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 2 sweet yellow onions, thinly sliced
• pinch sugar
• 1/2 tsp salt
• 2 tbsp balsamic vinegar
• 2 tbsp water 
• 275 g or 10 oz elbow (macaroni) noodles
• 4 sprigs fresh thyme
• 3 cups beef broth
• 1/4 tsp pepper
• 1/2 cup shredded Gruyere or Swiss cheese

Instructions

• Melt butter and oil together in a medium pot or high sided pan over medium heat. Add sliced onions, pinch of sugar and salt to the pan and stir. 
• Cover and cook for 5 minutes, then remove the lid and turn to medium low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so the onions don’t burn. They will be a nice golden colour when they’re fully caramelized. 
• Stir in the balsamic vinegar and water, cook until most of the liquid has evaporated. 
• Add the beef broth, fresh thyme sprigs, noodles and pepper stir to combine. Increase the heat to medium-high and bring to a boil, stirring occasionally so the noodles don’t stick to the bottom of the pan. 
• Put the lid on the pot/pan most of the way and keep at a gentle simmer over medium / medium-low heat until pasta is just tender and most of the liquid is absorbed / turned into a creamier sauce. Stir occasionally. 
• Remove from the heat and stir in the cheese until combined. Serve topped with fresh thyme, more shredded cheese and pepper!

Notes

• This pasta works best with a quick-cooking noodle like elbow (macaroni) noodles but you could try another pasta shape with a similar cooking time like a small shell, penne or ziti.
• If you want to use a different cheese, shredded parmesan or mozzarella could also work.
• Don't have beef broth? Substitute with vegetable or chicken broth but stir in 1 tbsp soy sauce or tamari too which will help boost the flavour and make it similar to beef broth.

FAQ

Can I cook the pasta separately?
The joy of this recipe is cooking everything in one pot so the noodles take on all of the delicious caramelized onion flavour and the starch from the pasta creates a beautifully creamy sauce.

What’s the best way to slice onions for french onion soup pasta?
Slice off the root and stem ends of the onion and then slice the onion in half, from root to tip. Peel off the skin of the onion. Then place the flat side down on a cutting board and thinly slice the onion into about 1/4 inch thick slices.

What if I don’t have beef broth?
You can substitute with vegetable or chicken broth but stir in 1 tbsp soy sauce or tamari too which will help boost the flavour and make it similar to beef broth.

What can I serve this viral one pot french onion pasta recipe with?
Try a simple green salad like this kale and brussels sprouts salad in the Fall & Winter months, or this easy green salad to make it a full meal in the Springtime.

Expert tips for making this french onion pasta

• Caramelize the onions low and slow; while you might be tempted to turn up the heat that can quickly burn the onions. Keep on medium low and be sure to stir every 3-4 minutes.
• This pasta works best with a quick-cooking noodle like elbow (macaroni) noodles but you could try another pasta shape with a similar cooking time like a small shell, penne or rotini.

Storage

Store french onion pasta leftovers in the fridge for up to 3 days. To reheat, warm in a frying pan on low heat, adding a bit of broth or water to make it saucier again. You can also reheat in the microwave.

More one pot pasta recipes to make from the blog

One Pot Boursin Pasta

Easy One Pot Veggie Pasta

One Pot Sausage and Tomato Pasta

Cheesy One Pot Broccoli Pasta

One Pot Creamy Tortellini Soup

Until the next cooking adventure,
Jess

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