Description
This One Pot French Onion Pasta is a comforting and flavorful dish featuring deeply caramelized onions, tender pasta, and a rich, creamy cheese sauce. Combining classic French onion soup elements into a simple one-pot meal, it delivers savory satisfaction with minimal cleanup, perfect for an easy weeknight dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Flavorings
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
Liquid and Pasta
- 4 cups low-sodium beef broth
- 12 ounces uncooked pasta (such as fettuccine or linguine)
Cheese and Garnish
- ½ cup heavy cream
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Caramelize the Onions: Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring frequently, for 25 to 30 minutes until the onions are deeply caramelized and golden brown, developing a rich, sweet flavor.
- Add Aromatics: Stir in the minced garlic and thyme leaves, cooking for another 1 to 2 minutes until fragrant and well combined with the onions.
- Deglaze the Pot: Pour in the balsamic vinegar and use a spoon to scrape up any browned bits stuck to the bottom of the pot, adding depth of flavor to the base.
- Simmer with Broth: Add the low-sodium beef broth and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Cook the Pasta: Add the uncooked pasta directly into the simmering broth and cook uncovered, stirring often to prevent sticking. Continue until the pasta is tender and most of the liquid has been absorbed, about 10 to 12 minutes.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream, grated Gruyère, and Parmesan cheese. Mix until the cheese melts and the sauce turns creamy and luscious.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper if needed. Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.
Notes
- Use vegetable broth instead of beef broth for a vegetarian version.
- For extra richness, sprinkle additional Gruyère on top and broil the dish in the oven for 2 to 3 minutes before serving for a golden crust.
- This pasta pairs beautifully with a crisp green salad for a balanced meal.
