One-Pot French Onion Pasta (Printer View)

A comforting pasta dish featuring caramelized onions, savory broth, and melted cheese all prepared in one pot.

# Components:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Pasta

03 - 12 ounces dry fettuccine or linguine

→ Liquids

04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon 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

# Method:

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 and caramelized.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until most of the wine has evaporated, approximately 2 minutes.
04 - Incorporate dried thyme, bay leaf, and broth. Bring to a boil.
05 - Add uncooked pasta and stir well. Reduce heat to medium-low and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and pepper to taste.
07 - Serve hot, garnished with chopped parsley and extra cheese if desired.

# Expert Advice:

01 -
  • One pot means minimal cleanup, maximum coziness.
  • The caramelized onions taste like liquid gold, and nobody will believe how simple they are to make.
  • It's elegant enough for guests but honest enough for a quiet night in.
02 -
  • Do not skip the caramelization step—rushing the onions is the only real way to fail this dish, and low heat for proper time is what transforms them from sharp to sweet.
  • Stirring the pasta frequently while it cooks prevents clumping and ensures even flavor absorption throughout.
03 -
  • Use a Dutch oven or heavy-bottomed skillet—these distribute heat evenly and prevent hot spots that can burn your onions or pasta.
  • If your pasta seems too dry at the end, add a splash of broth or even pasta water to loosen it slightly, but remember it will continue absorbing liquid as it cools.
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