One-pot French onion ravioli with bacon. This recipe is comfort food at its finest, ready in just 30 minutes and super easy to prepare! Cheese ravioli simmered in rich French onion soup, topped with crispy bacon and finished with a sprinkle of grated Gruyère. Every bite is pure, irresistible flavor.
Why you’ll love this French onion soup twist
These French onion ravioli are perfect for when you’re craving a bowl of classic French onion soup but want something a bit heartier. Made with your favorite cheese – or mushroom-filled ravioli – or even Polish pierogi – the soup transforms into a rich, savory sauce for the pasta.
A splash of white wine is the secret ingredient here, preserving those deep, comforting flavors of French onion soup in a one-pot pasta. It’s a cozy weeknight dinner that’s also impressive enough as a starter for your next dinner party, a unique take on the usual toasted bread and cheese. Your whole family will love it!
Each bite is a mix of cheesy goodness, a hint of butter, soft caramelized onions, and savory bacon. Nothing better, or cozier, on a cold winter night. The best part? It’s all made in one pot and is perfect for prepping ahead. Simply make the sauce in advance and cook the ravioli when you’re ready to serve.
Follow along with the step-by-step VIDEO or on YOUTUBE, and let’s dive into this cozy meal!
Ingredients for French onion ravioli
- Ravioli: Use either store-bought or homemade ravioli filled with meat, mushrooms, or cheese. Polish pierogi also work as a tasty substitute.
- Oil and Butter: A mix of both for cooking the bacon and onions, adding flavor and helping caramelize the onions.
- Bacon: Go for salty bacon or pancetta for a rich, savory taste.
- Onions: Yellow onions are ideal, but French shallots or white onions will work just as well.
- Garlic: Just one clove to boost flavor.
- White Wine: A dry white wine like Chardonnay, Pinot Blanc or Pinot Gris helps deglaze the pan. If you’d rather skip the wine, use extra chicken broth with a splash of lemon juice.
- Chicken Broth: Use chicken, vegetable or beef broth as your base.
- Seasonings: Salt, pepper and thyme are must-haves. Add a bay leaf or a splash of Worcestershire sauce for even more depth.
How to make French onion ravioli
If you’ve ever made French onion soup, you already know it’s straightforward and easy—no complicated steps, just a little patience to caramelize the onions for around 15 minutes.
- Cook the Bacon: Start by cooking the bacon in a mix of butter and oil until it’s crispy and golden. Set aside, keeping the bacon grease in the pan.
- Caramelize the Onions: Add more butter and use the bacon grease to cook the onions, stirring occasionally until they’re soft and golden. Add garlic, salt, pepper and thyme, then pour in a dry white wine. This helps the onions caramelize faster, giving them a deep, rich flavor as they soak up the wine.
- Simmer and Add Ravioli: Once the onions are perfectly caramelized, pour in the broth and add the ravioli. Boil for about three minutes until the ravioli are tender.
- Top and Serve: Ladle into bowls, top with crispy bacon and grated Gruyère…and enjoy!
Pair it with a leafy salad for a complete meal. This is perfect for a chilly night when you’re craving a warm, comforting dish that brings the best of both soup and pasta—comforting, rich and absolutely delicious.
Recipe tips
- Top with Gruyère Cheese: I love finishing each bowl with a sprinkle of grated Gruyère for a perfect touch of richness. You can also use Swiss, Cheddar, Gouda or Emmentaler if you prefer.
- Serve with a Side Salad: Pair with a leafy salad dressed in a mustard vinaigrette for a fresh contrast to the creamy ravioli.
- Adjust the Broth: For a soupier consistency, add an extra cup of chicken broth.
- Serving Options: This dish works beautifully as a dinner, starter or intermediate course.
Can I make French onion ravioli ahead of time?
Absolutely! Prepare the sauce in advance, then cook the ravioli fresh when you’re ready to serve.
Storage tips
- Refrigerate leftovers for up to 3 days.
- Freeze them in airtight containers for up to 3 months.
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French Onion Ravioli
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter - divided
- 6 slices thick cut bacon - cut into lardons
- 3 medium-large yellow onions - thinly sliced
- 1 garlic clove - minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ cup dry white wine - Pinot Gris or Chardonnay
- 2 cups chicken broth - or vegetable broth
- 1.1 pounds ravioli - with cheese or mushroom filling
- grated Gruyère - for serving
Instructions
- Get the prep done before you start cooking: Cut bacon slices into lardons, thinly slice the onions and mince the garlic.
- Heat oil and 1 tablespoon butter over medium in a large pan. Add bacon and cook until golden brown. Remove from pan.
- Add onions and cook for 5 minutes. Stir in the remaining butter and cook for another 5 minutes. Next stir in garlic, salt, pepper and thyme.
- Deglaze the pan with white wine. Scrape up the brown bits on the bottom of your pan with a wooden spoon. Cook for 5 minutes more.
- Pour in chicken broth and bring to a boil. Add ravioli and cook for 3 minutes.
- When ready, top with bacon and serve with grated Gruyère. Enjoy!
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