Description
This One Pot French Onion Pasta is an incredible, comforting recipe combining caramelized onions, savory broth, and creamy cheeses to create a rich and flavorful main course. Perfect for an easy yet elegant meal, it uses simple ingredients cooked together in one pot for minimal cleanup and maximum taste.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Liquids & Pasta
- 4 cups beef or vegetable broth
- 1/2 cup dry white wine (optional)
- 12 ounces uncooked pasta (such as fettuccine or spaghetti)
Cheeses & Garnish
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Caramelize the Onions: In a large deep skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the thinly sliced onions, sugar, salt, and black pepper. Cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
- Add Garlic and Thyme: Stir in the minced garlic and fresh or dried thyme leaves. Cook for an additional 1 minute to release their aromas and flavors.
- Simmer Broth and Wine: Pour in the beef or vegetable broth and white wine, if using. Bring the mixture to a gentle simmer to blend the flavors together.
- Cook the Pasta: Add the uncooked pasta to the skillet, stirring to ensure it is submerged in the liquid. Cover the pot and cook according to the pasta package instructions, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Finish with Cheese: Remove the pot from the heat and stir in the grated Gruyère and Parmesan cheeses until they melt into a creamy sauce that coats the pasta.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top and serve the pasta immediately while warm and creamy.
Notes
- For a vegetarian version, use vegetable broth and omit any meat-based additions.
- Add sautéed mushrooms or caramelized shallots for extra depth of flavor.
- Serve with crusty bread to soak up any remaining sauce.
