Description
This One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with the comfort of creamy pasta. It’s a quick, flavorful meal that’s perfect for busy weeknights and sure to become a family favorite.
Ingredients
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- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 4 cups beef broth (or vegetable broth for vegetarian)
- 12 ounces fettuccine or linguine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply caramelized. Sprinkle in the sugar halfway through to help with caramelization.
- Add the minced garlic, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine simmer for 1–2 minutes to reduce slightly. (Skip this step if not using wine.)
- Add the beef broth and bring it to a boil. Add the pasta, ensuring it’s fully submerged. Reduce heat to medium-low and simmer, stirring occasionally, for 10–12 minutes, or until the pasta is al dente.
- Stir in the heavy cream, Parmesan, and Gruyère cheese until melted and creamy. Adjust the seasoning with more salt and pepper, if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, use vegetable broth and omit the Gruyère if needed.
- Add extra cheese on top and broil for a crispy topping before serving.
- Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop.