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One Pot French Onion Pasta Recipe

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★★★★★

5 from 138 reviews

A rich and comforting one-pot French onion pasta featuring deeply caramelized onions, a creamy sauce with Gruyère and Parmesan cheeses, and tender pasta cooked perfectly in beef broth for a luscious, savory meal.

Ingredients

Scale

Vegetables

  • 3 Yellow Onions, thinly sliced
  • 4 Garlic Cloves, minced

Fats & Oils

  • 3 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil

Liquids

  • 1/4 cup White Wine (optional)
  • 4 cups Beef Broth
  • 3/4 cup Heavy Cream (or half-and-half)

Herbs & Spices

  • 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon Black Pepper
  • Pinch of Salt
  • 1/2 to 1 teaspoon Worcestershire Sauce (optional)

Pasta & Cheese

  • 12 ounces Pasta of choice (rigatoni, fusilli, penne recommended)
  • 6 ounces Gruyère Cheese, shredded
  • 2 ounces Parmesan Cheese, shredded

Instructions

  1. Caramelize Onions: Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced onions with a pinch of salt and stir to coat. Cook slowly for 25-30 minutes, stirring occasionally until the onions are deeply golden, soft, and caramelized. If the onions start to burn, add a splash of water or broth and reduce heat. Patience is necessary to develop the sweet-savory flavor.
  2. Add Aromatics and Deglaze: Stir in the minced garlic, thyme, and black pepper, cooking until fragrant for about 1 minute. Pour in the white wine, if using, scraping up the browned bits from the pan bottom. Cook until the wine mostly evaporates. If omitting wine, add beef broth at this stage instead.
  3. Simmer and Cook Pasta: Stir in the beef broth and bring to a simmer for 5 minutes. Add the pasta and cook according to package instructions until al dente. Taste to ensure pasta is perfectly cooked.
  4. Finish the Sauce: Lower the heat and stir in the heavy cream. Add Worcestershire sauce if desired. Adjust seasoning with salt and more pepper as needed. Stir until the sauce is silky.
  5. Add Cheese and Serve: Remove from heat and stir in shredded Gruyère and Parmesan cheeses until melted and creamy. Garnish with extra Parmesan and serve immediately for best flavor and texture.

Notes

  • You can substitute heavy cream with half-and-half, evaporated milk, or cashew cream for a dairy-free option.
  • If skipping white wine, simply use extra beef broth; the wine adds brightness but is not necessary.
  • If Gruyère is not available, Swiss, mozzarella, or provolone cheeses provide similar melty textures.
  • Yellow onions give the best deep savory sweetness; sweet onions caramelize faster but are milder. White or red onions can be used but alter the flavor.
  • Short, sauce-catching pasta shapes like rigatoni, fusilli, or penne work best. For a fancier presentation, try wide noodles like pappardelle.

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