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One Pot French Onion Pasta Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Description

This One Pot French Onion Pasta is a comforting and flavorful dish combining caramelized onions, tender pasta, and creamy Gruyère cheese in a rich broth. It’s an effortless yet elegant meal perfect for cozy dinners, featuring classic French onion soup flavors with the convenience of a single pot cooking method.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup dry white wine (optional)

Broth and Pasta

  • 5 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 12 ounces uncooked rigatoni or other short pasta

Finishing Ingredients

  • 1 cup shredded Gruyère cheese
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Caramelize the Onions: In a large pot, melt the unsalted butter over medium heat. Add the thinly sliced yellow onions and cook, stirring frequently, until the onions become deeply caramelized and golden brown. This process takes about 20 to 25 minutes and develops the rich, sweet flavor essential for the dish.
  2. Deglaze the Pot: Add a splash of the beef broth to the pot to deglaze, scraping the bottom with a wooden spoon to lift any browned bits stuck to the surface. This adds depth of flavor to the base of your pasta dish.
  3. Add Broth and Pasta: Pour in the remaining beef broth and bring the mixture to a boil. Stir in the uncooked rigatoni or preferred short pasta, then reduce the heat to a simmer. Cook the pasta uncovered, stirring occasionally, until it is tender and most of the liquid has been absorbed, typically around 10 to 12 minutes.
  4. Incorporate the Cheese and Cream: Stir in the shredded Gruyère cheese and heavy cream until the cheese has melted completely, creating a luscious and creamy sauce. Season with salt and freshly ground black pepper to taste, balancing the flavors.
  5. Garnish and Serve: Serve the pasta hot, garnished with freshly chopped parsley or additional thyme leaves for a fresh, vibrant touch of color and flavor. Enjoy immediately for the best taste and texture.

Notes

  • Use low-sodium beef broth to control the saltiness of the dish, adjusting seasoning at the end.
  • For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
  • White wine is optional but adds a subtle acidity and depth; you can omit it if preferred.
  • Gruyère cheese is key for a creamy, nutty flavor, but you may substitute with Swiss cheese if unavailable.
  • Make sure to stir frequently when caramelizing onions to prevent burning and ensure even cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or cream.

Find it online: https://yumrecipesfood.com/one-pot-french-onion-pasta-recipe/