Description
This One Pot French Onion Pasta combines the rich, caramelized flavors of traditional French onion soup with tender pasta, creating a creamy, comforting dish that’s perfect for a cozy meal. Prepared in a single pot, it features caramelized onions, garlic, thyme, beef broth, and melted Gruyère cheese for an indulgent yet easy-to-make dinner.
Ingredients
Scale
Base Ingredients
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquid Ingredients
- 3 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup water
- 1/2 cup heavy cream
Pasta and Cheese
- 12 ounces pasta (fettuccine, linguine, or spaghetti)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Caramelize the Onions: In a large pot, melt the butter over medium heat. Add the thinly sliced onions and sugar, stirring occasionally. Cook for 15-20 minutes until the onions become golden brown and caramelized, developing a deep, sweet flavor.
- Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for another 1-2 minutes until the garlic is fragrant and spices are well incorporated.
- Add Broth and Pasta: Pour the beef broth and water into the pot, scraping the bottom to deglaze and lift all the flavorful browned bits. Add the pasta, making sure it is fully submerged in the liquid. Increase the heat and bring to a boil.
- Simmer to Cook Pasta: Reduce heat to medium-low and let the pasta simmer uncovered for 10-12 minutes. Stir occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
- Add Cream and Cheese: Stir in the heavy cream and shredded Gruyère cheese. Continue stirring until the cheese has melted completely and the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle with chopped fresh parsley, if desired. Serve hot, optionally accompanied by crusty bread to complete the French onion flavor experience.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Use Swiss cheese if Gruyère is unavailable; both melt beautifully and complement the flavors.
- Stir occasionally during simmering to prevent pasta from sticking to the bottom of the pot.
- If the pasta absorbs too much liquid before it’s cooked, add a splash of water or broth as needed.
- To intensify onion flavor, cook the onions low and slow until deeply caramelized, but be careful not to burn them.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently with a splash of cream or broth to loosen the sauce.
