One-Pot French Onion Pasta (Printer-friendly)

A rich, comforting pasta featuring caramelized onions, savory broth, and melted cheese in one pot.

# What 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

# How To Make It:

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 deeply golden brown and caramelized.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine and deglaze the pan by scraping up browned bits. Cook until the wine is mostly evaporated, about 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add the uncooked pasta. Stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes or until pasta is al dente and most liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped fresh parsley and extra cheese if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, so cleanup becomes almost as satisfying as the meal itself.
  • The caramelized onions bring a natural sweetness and richness that makes you feel like you've been cooking all day.
  • It's elegant enough for guests but forgiving enough for a quiet weeknight when you need comfort.
02 -
  • The onions absolutely must caramelize—rushing this step by turning up the heat will give you browned onions that taste bitter and sharp instead of sweet and complex.
  • Stirring your pasta frequently as it cooks prevents it from sticking to the bottom and ensures it absorbs the broth evenly instead of cooking unevenly.
  • Add the uncooked pasta directly to the pot; it cooks faster and absorbs all that rich broth flavor in a way pre-cooked pasta never will.
03 -
  • Don't be tempted to skip the sugar—that tiny pinch makes the onions brown deeper and faster, and nobody will taste it explicitly.
  • Keep stirring your pasta frequently as it cooks; this prevents sticking and ensures even cooking and cream absorption throughout.
  • If your pasta still seems firm and the liquid is running low, add a splash more broth or even water rather than cooking it dry.
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