One-Pot French Onion Pasta
This elegant one-pot pasta dish captures the rich flavors of classic French onion soup, featuring buttery caramelized onions, beef broth, and melted Gruyère cheese—all in under 20 minutes after preparation.
Ingredients
Main Ingredients
- 3 large yellow onions About 2 lbs or 900 g, thinly sliced
- 2 tbsp unsalted butter To sauté the onions
- 2 tbsp olive oil To sauté the onions
- 4 cloves garlic Minced
- 1 tbsp fresh thyme leaves Plus more for garnish
- 1/2 cup dry white wine Or 1/2 cup extra beef broth as substitute
- 4 cups low-sodium beef broth Base of the sauce
- 1 cup water For cooking the pasta
- 1 lb short pasta Such as Rigatoni, Mezze Rigatoni, or Orecchiette
- 1 tbsp Worcestershire sauce For umami flavor
- 1/2 cup heavy cream Or half-and-half
- 1 1/2 cups Gruyère cheese Freshly shredded
- 1 tsp salt Or to taste
- 1/2 tsp black pepper To taste
Instructions
Caramelize the Onions
- Melt the butter with the olive oil over medium-low heat in a large pot. Add the thinly sliced onions and 1/2 tsp of salt.
- Sauté the onions, stirring occasionally for 30–40 minutes, until they are golden brown. If they start to burn, add 1–2 tablespoons of water or broth.
Deglaze and Build Flavor
- Add minced garlic and thyme leaves to the caramelized onions, cooking for 2 minutes until fragrant.
- Pour in the dry white wine and cook for 1–2 minutes, scraping the bottom of the pan to loosen brown bits.
- Stir in the Worcestershire sauce.
Cook the Pasta
- Pour in the beef broth and water, bring to a boil, then add the dry pasta.
- Reduce heat to medium-low and simmer, stirring frequently for 10–12 minutes until pasta is al dente.
Finish and Serve
- Remove from heat and stir in the heavy cream and shredded Gruyère cheese until melted.
- Season with additional salt and pepper as needed and serve immediately, garnished with fresh thyme and Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. For a vegetarian option, substitute beef broth with vegetable broth and omit Worcestershire sauce.