Description
Discover the rich, savory flavors of One-Pot French Onion Pasta. Quick, easy, and loaded with caramelized onion goodness
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt, to taste
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cloves garlic, minced
- 2 cups beef broth (or vegetable broth for vegetarian)
- 1 cup water
- 1 cup dry white wine (optional)
- 12 ounces fettuccine or linguine
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese (or mozzarella substitute)
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving (optional)
Instructions
- Caramelize the Onions:
- Heat butter and olive oil in a large pot over medium heat.
- Add sliced onions, sugar, and a pinch of salt. Stir to coat.
- Cook for 20-30 minutes, stirring occasionally, until golden brown and jammy.
- Add garlic and thyme, cooking for 1-2 minutes more.
- Build the Broth:
- Deglaze the pot with white wine, scraping up browned bits.
- Add beef broth and water, bringing it to a gentle boil.
- Cook the Pasta:
- Add pasta to the pot, ensuring itu2019s submerged.
- Cover and cook over medium-low heat, stirring occasionally, for 10-12 minutes, or until al dente.
- Incorporate Cheese:
- Remove from heat. Stir in Parmesan until melted.
- Sprinkle Gruyère on top, cover for 2-3 minutes to melt.
- Garnish and Serve:
- Top with fresh parsley and serve hot with crusty bread.
Notes
- Caramelization: Be patient with the onions; slow cooking yields the best flavor.
- Liquid Adjustments: Add a splash of broth if pasta absorbs too much liquid.
- Cheese Substitutes: Use mozzarella, Swiss, or cheddar if Gruyère isnu2019t available.
- Customization: Add cooked chicken, mushrooms, or spinach for a twist.
- Storage: Store leftovers in an airtight container for up to 3 days and reheat gently.
- Prep Time: 10minutes
- Cook Time: 30minutes