One-Pot French Onion Pasta (Printer-Friendly)

Comforting blend of caramelized onions, melted cheese, and tender pasta simmered together in savory broth.

# What You Need:

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

# Expert Suggestions:

01 -
  • One pot means one thing to wash, and somehow that makes everything taste better.
  • Caramelized onions do the heavy lifting of flavor, so you don't need complicated techniques to feel fancy.
  • This comes together in under an hour, which makes it perfect for that 6 PM moment when you need something impressive but real.
02 -
  • Patience during caramelization is non-negotiable—rushing the onions means missing out on the entire personality of this dish.
  • Add the pasta while it's still uncooked and straight into the simmering broth; this lets it absorb all that flavor instead of just boiling in plain salted water.
  • Stir frequently during the pasta cooking stage so nothing sticks to the bottom and everything cooks evenly.
03 -
  • Don't skip the deglazing step with wine—it's where all the stuck-on flavor becomes part of your sauce, and it takes only two minutes.
  • Taste the broth before adding pasta and adjust seasonings then, because the pasta won't absorb under-seasoned liquid and fix itself later.
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