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One Pot French Onion Pasta Recipe
Ash Tyrrell

One Pot French Onion Pasta Recipe

Last week, I made this One Pot French Onion Pasta recipe, and I can’t stop thinking about it! It’s like the comforting flavors of French onion soup had a delicious rendezvous with pasta. The caramelized onions add a sweet depth, while the creamy, cheesy sauce wraps everything in a warm hug
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Yellow onions 3 large, thinly sliced: Cooking them low and slow brings out deep caramelized sweetness.
  • Butter 2 tablespoons: Adds richness and helps caramelize the onions.
  • Garlic 3 cloves, minced: Delivers a punch of savory goodness.
  • Thyme 1 teaspoon, dried or fresh: Adds earthy, aromatic notes.
  • Flour 2 tablespoons: Creates a light roux to thicken the sauce.
  • Beef or vegetable broth 3 cups: Delivers depth and keeps the pasta cooking perfectly.
  • Dry white wine ½ cup, optional: Enhances the base with a subtle tangy note.
  • Pasta of your choice 12 ounces: Long noodles like fettuccine or linguine soak up the sauce beautifully.
  • Gruyère cheese 1 ½ cups, shredded: The star ingredient for its creamy, melty texture.
  • Parmesan cheese ½ cup, grated: Adds a touch of salty, nutty richness.
  • Salt and black pepper to taste: Essential for balancing and enhancing the flavors.

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, for about 15 minutes. The key is patience—as the onions turn golden brown, their natural sweetness deepens, creating the foundation of this dish.
  2. Once the onions are beautifully caramelized, stir in the minced garlic, thyme, and flour. Cook for a minute or two to form a roux. You’ll notice the mixture thickening slightly, which ensures your sauce will have a luscious consistency.
  3. Deglaze the pot by pouring in the white wine (optional but recommended). Scrape any browned bits stuck at the bottom—it’s all flavor! Then, add the broth and bring it to a light simmer. Stir in the uncooked pasta, ensuring it’s submerged in the liquid, then cover the pot. Cook according to the pasta package instructions, stirring occasionally to keep everything from sticking.
  4. Once the pasta is tender and the liquid is mostly absorbed, remove the pot from the heat. Toss in the shredded Gruyère and Parmesan. Stir until the cheeses melt and coat the pasta in a glossy, irresistible sauce.
  5. Dish up the pasta while it’s warm, garnishing with freshly cracked black pepper and perhaps a few extra thyme leaves. Serve immediately, and watch everyone swoon over the flavors!

Notes

  • Perfectly Caramelized Onions: Low and slow is the key! Avoid rushing the process to get that rich, deep sweetness without burning.
  • Cheese Substitutions: If Gruyère isn’t available, aged white cheddar makes a great alternative.
  • Pick the Right Pasta: Long, flat noodles like linguine or tagliatelle soak up the sauce best!
  • Revive Leftovers: When reheating, add a splash of broth to return the dish’s creamy consistency.