One-Pot French Onion Pasta (Printable)

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

# 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, for serving

# Method:

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 and caramelized.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Pour in white wine, scraping up browned bits. Simmer until wine is mostly evaporated, about 2 minutes.
04 - Add dried thyme, bay leaf, and broth. Bring mixture to a boil.
05 - Add uncooked pasta to the pot. 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 until melted and creamy. Adjust seasoning with salt and freshly ground black pepper.
07 - Serve immediately, topped with chopped fresh parsley and additional cheese if desired.

# Expert Advice:

01 -
  • One pot means less cleanup, which somehow makes dinner feel less like a chore and more like you're actually taking care of yourself.
  • The pasta absorbs all that savory, oniony broth while cooking right there in the pan, so every bite tastes intentional and deeply flavored.
  • It feels fancy enough to impress someone you care about, but honest enough that you won't stress making it.
02 -
  • Don't skimp on caramelizing those onions—the first 10 minutes feel slow, but that's where all the depth comes from, and you'll taste the difference.
  • Stir the pasta frequently once it goes into the broth so it doesn't stick to the bottom and burn, and taste it a minute or two before you think it's done because it'll keep cooking even off the heat.
  • If your pasta finishes cooking but there's still too much liquid, just simmer it uncovered for a few extra minutes to let the liquid reduce.
03 -
  • Caramelize your onions slowly and patiently—use medium heat, not high, so they turn sweet and dark instead of burning.
  • Grate your cheese fresh right before cooking; pre-shredded cheese has anti-caking agents that make it harder to melt smoothly into the pasta.
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