One-Pot French Onion Pasta (Print View)

Comforting pasta with caramelized onions, savory broth, and melted Gruyère and Parmesan cheeses.

# Components:

→ 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

14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese

# Directions:

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 - Add the minced garlic to the pan and cook for 1 minute until fragrant.
03 - Pour in the white wine to deglaze the pan, scraping up any browned bits. Continue cooking until the wine is mostly evaporated, about 2 minutes.
04 - Incorporate dried thyme, bay leaf, and broth into the pan. Bring the mixture to a boil.
05 - Add the uncooked pasta to the boiling broth. 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 of the liquid has been absorbed.
06 - Remove and discard the bay leaf. 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 and garnish with fresh parsley and extra cheese if desired.

# Expert Advice:

01 -
  • One pot means one cleanup, which is its own kind of magic on tired evenings.
  • The caramelized onions do the heavy lifting, turning simple ingredients into something that tastes like you spent all day in the kitchen.
  • It's warm, cheesy, and substantial enough to feel like a proper meal without fussing.
02 -
  • Don't rush the onions—low and slow is the only way to get that deep caramel color and sweet flavor that makes this dish sing.
  • Stir the pasta constantly once you add it so it doesn't clump together and the broth gets absorbed evenly instead of pooling on one side.
  • If your pasta finishes cooking before the liquid has reduced enough, just drain off the excess broth; you can always add a splash more if it seems too dry.
03 -
  • Use beef broth instead of vegetable broth if you want the deeper, richer flavor that feels even more like French onion soup.
  • Keep the heat medium-low while the pasta cooks so the liquid reduces gently and the pasta gets tender instead of mushy—this is where patience really matters.
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