One Pot French Onion Pasta
Experience the comforting warmth of French Onion Soup reimagined as a quick and satisfying pasta dish. This one-pot recipe features perfectly caramelized onions, rich beefy broth, nutty Gruyere cheese, all clinging to perfectly cooked pasta for a restaurant-quality meal with minimal cleanup.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 4 cloves garlic, minced
- 6 cups beef broth
- 8 ounces pasta such as rigatoni, penne, or shells
- ½ cup dry white wine optional
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced onions, sugar, thyme, and red pepper flakes (if using). Stir to combine.
- Cook the onions, stirring occasionally, for about 20-30 minutes, or until they are deeply caramelized and golden brown. The key is low and slow – don’t crank up the heat, or the onions will burn instead of caramelize.
- Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
- Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the pot.
- Add the pasta, Worcestershire sauce, salt, and pepper. Stir to combine. Make sure the pasta is submerged in the liquid.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the pasta is cooked through and the sauce has thickened. Check the pasta occasionally and stir to prevent it from sticking to the bottom of the pot. The cooking time will vary depending on the type of pasta you use.
- Remove from heat and stir in half of the Gruyere cheese.
- Top with the remaining Gruyere cheese.
- Cover the pot and let the cheese melt for a few minutes. You can also place the pot under the broiler for a minute or two to get the cheese bubbly and golden brown, but watch it closely to prevent burning.
- Garnish with fresh parsley and serve immediately.
Notes
For richer flavor, use homemade beef broth. To prevent sticking, stir the pasta frequently during the simmering process. If you don't have Gruyere cheese, Swiss or Provolone can be substituted. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.