One-Pot French Onion Pasta (Printable view)

Comforting pasta with caramelized onions, rich broth, and melted cheese served hot from one pot.

# What You Need:

→ 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

# How To Make:

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 dry white wine to deglaze the pan, scraping up any browned bits. Cook until the wine is mostly evaporated, about 2 minutes.
04 - Add dried thyme, bay leaf, and broth. Bring to a boil.
05 - Add uncooked pasta, stir well. Reduce heat to medium-low and simmer uncovered, stirring frequently, for 10 to 12 minutes 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 - Dish out the pasta hot, garnished with chopped fresh parsley and additional cheese if desired.

# Expert Advice:

01 -
  • It's deeply satisfying without requiring separate pans or complicated techniques.
  • The caramelized onions turn sweet and almost jammy, creating a sauce that coats every strand of pasta.
  • One pot means less cleanup, but the flavor tastes like you spent hours in the kitchen.
02 -
  • The onions must be sliced thin and cooked long enough to caramelize properly—rushing this step wastes the whole point of the dish.
  • Stir the pasta frequently once it goes into the broth so it doesn't clump together or stick to the bottom of the pot.
  • If the pasta seems too dry at the end, add a splash of broth or pasta water to loosen it; the sauce should coat the noodles but not drown them.
03 -
  • Don't skip the combination of butter and oil for caramelization—the butter adds flavor while the oil raises the smoke point and prevents burning.
  • Use a sharp grater for the cheese so you get fine, fluffy shreds that melt more evenly and quickly into the hot pasta.
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