Description
This One Pot French Onion Pasta is a comforting, creamy dish that combines deeply caramelized onions with tender pasta in a rich Gruyère and Parmesan cheese sauce. Perfect for an easy yet elegant weeknight dinner, this French-inspired recipe uses simple ingredients cooked together in one pot for effortless cleanup and maximum flavor.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Liquids & Pasta
- 1/4 cup dry white wine (optional)
- 4 cups low-sodium beef broth
- 12 ounces uncooked pasta (such as penne or fettuccine)
- 1/2 cup heavy cream
Cheeses & Garnish
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Caramelize the Onions: Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add thinly sliced onions and cook, stirring frequently, for 15–20 minutes until the onions are deeply caramelized and golden brown.
- Add Aromatics and Seasoning: Stir in minced garlic, sugar, salt, black pepper, and thyme. Cook for another 2 minutes to let the flavors meld and the garlic become fragrant.
- Deglaze the Pot: Pour in the dry white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This step adds depth to the flavor. If you prefer not to use wine, skip this step.
- Add Broth and Pasta: Pour in the low-sodium beef broth and bring the mixture to a simmer. Stir in the uncooked pasta, cook uncovered, stirring occasionally, for 10–12 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Finish with Cream and Cheese: Lower the heat to low and stir in the heavy cream, shredded Gruyère, and grated Parmesan until the cheese melts and the sauce turns creamy and smooth. Adjust seasoning to taste.
- Serve: Plate the pasta immediately, garnishing with freshly chopped parsley for a touch of color and freshness.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth and use vegetarian-friendly cheese alternatives.
- Swiss cheese can be used if Gruyère is unavailable.
- For extra richness and crunch, top with crispy onions or toasted breadcrumbs before serving.
- Ensure frequent stirring during caramelization to avoid burning the onions.
