One Pot French Onion Pasta

One Pot French Onion Pasta is a luscious, cheesy dish that combines the savory depth of French onion soup with the comforting embrace of creamy pasta. With caramelized onions, rich broth, and melty cheese, this one-pot wonder transforms a classic soup into a satisfying meal perfect for weeknights or dinner parties.

Why You’ll Love This Recipe?

• Easy to Make: Minimal cleanup and simple ingredients make it a hassle-free meal.
• Bursting with Flavor: Sweet caramelized onions and savory broth create an irresistible taste.
• Perfect Comfort Food: Creamy, cheesy, and soul-warming for any season.
• Customizable: Easy to adjust ingredients to suit your taste preferences.

Ingredients

1. Yellow onions (3 large, thinly sliced): These are the star of the dish, offering a sweet and rich caramelized flavor.
2. Butter (2 tablespoons): Helps caramelize the onions to perfection.
3. Beef or vegetable broth (4 cups): Creates the base with a deep, savory taste reminiscent of French onion soup.
4. Pasta (12 ounces, such as fettuccine or linguine): Absorbs all the flavorful broth while cooking.
5. Gruyère cheese (1 cup, shredded): Adds a creamy, nutty richness that ties everything together.
   (Full list of ingredients in the recipe card below.)

Steps

1. Caramelize the Onions
   In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized (about 20–25 minutes).
2. Deglaze the Pot
   Pour in a splash of broth to deglaze the pot, scraping up any browned bits stuck to the bottom.
3. Add the Broth and Pasta
   Stir in the remaining broth and bring to a boil. Add pasta, reduce heat to a simmer, and cook until the pasta is tender and most of the liquid has been absorbed (about 10–12 minutes).
4. Incorporate the Cheese
   Stir in shredded Gruyère until melted and creamy. Adjust seasoning with salt and pepper.
5. Garnish and Serve
   Serve hot, topped with fresh parsley or thyme for a burst of color and freshness.

Variations

• Add Protein: Stir in shredded rotisserie chicken, cooked sausage, or sautéed mushrooms for added heartiness.

• Switch the Cheese: Try Parmesan or mozzarella for a different flavor profile.
• Go Gluten-Free: Use gluten-free pasta and ensure your broth is certified gluten-free.

Tips and Tricks

• Low and Slow: Patience is key to perfectly caramelized onions—don’t rush this step!
• Use Good Quality Cheese: Gruyère melts beautifully and adds authentic flavor.
• Monitor the Liquid: Add extra broth if the pasta absorbs too much before fully cooking.

How to Serve

Pair this pasta with a fresh green salad and crusty bread to soak up any leftover sauce. A glass of dry white wine makes a perfect accompaniment.

Make Ahead and Storage

• Make Ahead: Caramelize the onions up to 3 days in advance and store them in an airtight container in the fridge.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to revive the creamy sauce.

FAQs

• Can I use a different type of pasta?
  Absolutely! Short pasta like penne or rigatoni works just as well, though the cooking time may vary.
• What if I don’t have Gruyère?
  Substitute with Swiss cheese or any melty cheese you have on hand.
• Can I make this vegetarian?
  Yes, simply use vegetable broth instead of beef broth.

One Pot French Onion Pasta

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• Author: Jake
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: One Pot
• Cuisine: French-American

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Description

One Pot French Onion Pasta is a luscious, cheesy dish that combines the savory depth of French onion soup with the comforting embrace of creamy pasta. With caramelized onions, rich broth, and melty cheese, this one-pot wonder transforms a classic soup into a satisfying meal perfect for weeknights or dinner parties.

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Ingredients

Units USM Scale 1x2x3x

• 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)
• 5 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 12 ounces uncooked rigatoni or other short pasta
• 1 cup shredded Gruyère cheese
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Caramelize the Onions
   In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized (about 20–25 minutes).
2. Deglaze the Pot
   Pour in a splash of broth to deglaze the pot, scraping up any browned bits stuck to the bottom.
3. Add the Broth and Pasta
   Stir in the remaining broth and bring to a boil. Add pasta, reduce heat to a simmer, and cook until the pasta is tender and most of the liquid has been absorbed (about 10–12 minutes).
4. Incorporate the Cheese
   Stir in shredded Gruyère until melted and creamy. Adjust seasoning with salt and pepper.
5. Garnish and Serve
   Serve hot, topped with fresh parsley or thyme for a burst of color and freshness.

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Notes

• For a vegetarian version, use vegetable broth and skip the wine.
• You can substitute Gruyère with mozzarella or Parmesan if preferred.
• Pair with crusty bread for a complete meal!

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Nutrition

• Serving Size: 1 plate
• Calories: 450
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 45mg