One-Pot French Onion Pasta (Print View)

A comforting blend of caramelized onions, cheese, and pasta in a single pot for easy cooking.

# Components:

→ Vegetables

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

→ Pasta

03 - 12 ounces dry fettuccine or linguine

→ Liquids

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

→ Dairy

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

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon 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

# Preparation Steps:

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 white wine to deglaze the pan, scraping up any browned bits. Cook until wine is mostly evaporated, about 2 minutes.
04 - Add dried thyme, bay leaf, and broth. Bring to a boil.
05 - Add dry pasta, stir well, then reduce heat to medium-low and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and most of the liquid is absorbed.
06 - Remove bay leaf and stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Plate the pasta hot, garnished with chopped fresh parsley and additional cheese if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying dinner.
  • Deeply caramelized onions create a richness that feels indulgent without hours of work.
  • The pasta absorbs all that savory, cheesy broth until it's creamy and utterly satisfying.
  • It bridges the gap between soup and pasta in the best possible way.
02 -
  • Don't skip the caramelization step—it's the difference between good and absolutely craveable.
  • If your pasta isn't quite tender when the liquid is mostly gone, add a splash more broth and keep going; pasta thicknesses vary.
  • Stir frequently in that final stage so the pasta doesn't stick to the bottom and scorch.
03 -
  • If your onions seem to be taking forever to caramelize, increase the heat slightly and be patient; rushing this step results in onions that taste raw compared to properly caramelized ones.
  • Save a ladle of broth before adding the pasta in case you need to loosen things up in those final minutes; thick is good, gluggy is not.
  • Make this on a night when you don't mind the kitchen smelling like caramelized onions for hours afterward, because you absolutely will not be bothered by it.
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