One-Pot French Onion Pasta (Printable)

Rich pasta with caramelized onions, savory broth, and melted cheese in a cozy one-pot dish.

# What You’ll 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

# 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, until onions are deep golden brown and caramelized, about 20 to 25 minutes.
02 - Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
03 - Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Simmer until the wine is mostly evaporated, approximately 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Increase heat and bring the mixture to a boil.
05 - Add uncooked pasta to the boiling broth. Stir thoroughly, reduce heat to medium-low, and simmer uncovered. Stir frequently until pasta is al dente and most liquid is absorbed, about 10 to 12 minutes.
06 - Remove the bay leaf. Stir in Gruyère and Parmesan until melted and creamy. Season with salt and pepper to taste.
07 - Serve immediately, garnished with chopped fresh parsley and additional cheese if desired.

# Expert Tips:

01 -
  • Caramelized onions do the heavy lifting, turning simple vegetables into pure, sweet, savory gold.
  • Everything happens in one pot, which means minimal cleanup after a deeply satisfying dinner.
  • The pasta absorbs all the broth and cheese, creating a creamy, risotto-like texture that feels indulgent without being heavy.
02 -
  • Don't rush the caramelization step. Low heat and patience are the only things standing between golden onions and burnt ones. If they start browning too fast, lower the heat.
  • Stir the pasta constantly while it simmers so it cooks evenly and doesn't clump or stick to the bottom of the pan, turning it into a starchy mess.
  • Add the cheese off the heat or over very low heat so it melts smoothly and doesn't get grainy or separated.
03 -
  • If your onions are cooking too slowly, your heat might be too low. Medium should feel warm to your hand held above the pan, but not so hot that they brown in five minutes.
  • Using fresh pasta instead of dried will cook faster, so watch carefully and shorten your simmering time to about 5 to 7 minutes.
  • For deeper umami, add a splash of soy sauce or Worcestershire sauce along with the broth. It's subtle but transformative.
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