One-Pot French Onion Pasta (Printable Version)

A comforting dish with caramelized onions, melted cheeses, and savory broth in a single pot.

# What You'll 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

# How to Make It:

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 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Pour in dry white wine, scraping up browned bits from the pan. Cook until most of the wine has evaporated, about 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add uncooked pasta to the broth. Stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and the liquid is mostly absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve immediately, garnished with chopped fresh parsley and additional cheese if desired.

# Expert Tips:

01 -
  • It delivers that rich, umami depth of French onion soup without the assembly trouble.
  • Everything happens in one pot, which means less cleanup and more time enjoying what you made.
  • The pasta absorbs all those caramelized flavors directly, so every bite tastes intentional.
02 -
  • Don't rush the onions—low heat and patience build flavor that no shortcut can replicate, and the difference between 15 minutes and 25 minutes is the entire soul of this dish.
  • Add the pasta uncooked directly to the broth so it absorbs flavor as it cooks, and stir often so nothing sticks to the bottom and burns.
  • If your broth reduces too much before the pasta is tender, add a splash more water to prevent the bottom from scorching.
03 -
  • Use a Dutch oven or heavy-bottomed pot so heat distributes evenly and nothing burns while onions caramelize.
  • Stir the pasta frequently as it cooks—it's tempting to let it sit, but this prevents sticking and ensures even cooking in the thickening liquid.
  • Taste the broth before adding pasta so you know if you need to adjust seasoning early, before everything comes together.
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