One-Pot French Onion Pasta (Printable Version)

Savor a rich, comforting pasta with caramelized onions, melted Gruyère, and savory broth in one pot.

# The Ingredients You'll Need:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Pasta

03 - 12 oz dry fettuccine or linguine

→ Liquids

04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth

→ Dairy

06 - 2 tbsp unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry

09 - 2 tbsp olive oil
10 - 1 tsp sugar
11 - 1/2 tsp dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese

# Step-by-Step Instructions:

01 - Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced onions and sugar. Cook, stirring occasionally, for 20 to 25 minutes until onions are deep golden brown and caramelized.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until the wine is mostly evaporated, approximately 2 minutes.
04 - Incorporate dried thyme, bay leaf, and broth. Bring mixture to a boil.
05 - Add uncooked pasta to the pot. Stir thoroughly, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and majority of liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until fully melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Plate immediately, garnished with chopped fresh parsley and additional cheese if desired.

# Additional Tips::

01 -
  • One pot means one thing to wash, which honestly might be the best part of dinner.
  • The deep, sweet caramelized onions create a sauce so rich you'd swear there was cream in it, but it's just patience and cheese.
  • It comes together in under an hour and tastes like you've been cooking all day.
02 -
  • Don't rush the caramelization—those onions need their full 20 to 25 minutes or they'll taste merely soft instead of transformed, which is the entire point of this dish.
  • Stir the pasta constantly once it goes into the broth because it absorbs liquid differently than boiling water does, and you want an even, creamy texture throughout, not a watery edge and thick center.
  • Add the cheese off heat or low heat, never at a rolling boil, or it can seize up and become grainy instead of smooth and luxurious.
03 -
  • Slice your onions as evenly as possible so they caramelize at the same rate, and use a sharp knife because it makes the work faster and more pleasant.
  • If your pasta isn't quite al dente when the liquid is nearly absorbed, add a splash more broth rather than letting it cook dry and stick—there's no shame in adjusting as you go.
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