Description
This One Pot French Onion Pasta is a comforting and flavorful fusion dish combining caramelized French onions with tender pasta, creamy cheeses, and aromatic herbs. Made entirely in one pot, it’s a perfect weeknight meal that delivers rich, savory goodness with minimal cleanup. The deeply caramelized onions provide a sweet and hearty base, enhanced by white wine and fresh thyme, while the cheeses create a luscious, creamy sauce. A sprinkle of fresh parsley adds a bright finishing touch.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
Flavorings
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ cup dry white wine (or vegetable broth)
Liquids & Pasta
- 4 cups low-sodium beef broth
- 12 ounces uncooked pasta (such as penne or fusilli)
- ½ cup heavy cream
Cheeses & Garnish
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 20–25 minutes until the onions have turned deeply golden brown and caramelized, developing a rich, sweet flavor.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, sautéing for an additional minute to release their aromas without burning.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly and infuse the dish with depth.
- Add Broth and Pasta: Pour in the low-sodium beef broth and add the uncooked pasta. Stir thoroughly to combine all ingredients.
- Cook the Pasta: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10–12 minutes. Stir occasionally, allowing the pasta to cook until al dente and most of the liquid is absorbed.
- Finish with Cream and Cheese: Stir in the heavy cream, shredded Gruyère, and grated Parmesan until the cheeses melt completely and the sauce becomes creamy and cohesive.
- Season and Serve: Taste the pasta and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with chopped fresh parsley.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth and use vegetarian-friendly cheeses like Swiss instead of Gruyère if desired.
- Add cooked chicken or mushrooms to boost protein content.
- Use gluten-free pasta to make the dish gluten free.
- Ensure to stir regularly while caramelizing onions to prevent burning.
