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One-Pot French Onion Pasta

Rich, creamy pasta featuring caramelized onions and melted Gruyere cheese, bringing French onion soup flavors to a satisfying one-pot dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Italian-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 pound rigatoni or penne pasta
  • 4 large yellow onions thinly sliced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp salt divided
  • 1 tsp black pepper
  • 2 tsp fresh thyme leaves
  • 4 garlic cloves minced
  • 0.5 cup dry white wine or additional broth
  • 4 cups beef broth
  • 1 cup heavy cream
Cheese and Garnish
  • 1.5 cups Gruyere cheese grated
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until butter is melted and foaming.
  2. Add sliced onions and 1 teaspoon salt to the pot, stirring to coat evenly with the butter and oil mixture.
  3. Cook onions for 25-30 minutes, stirring occasionally, until they become golden brown and caramelized. Reduce heat if they begin to brown too quickly.
  4. Add minced garlic and fresh thyme to the caramelized onions, cooking for 1-2 minutes until fragrant.
  5. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot, cooking until wine reduces by half.
  6. Add the pasta, beef broth, remaining salt, and black pepper to the pot, stirring to combine all ingredients.
  7. Bring mixture to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently, until pasta is al dente.
  8. Stir in heavy cream and cook for 2-3 minutes until the sauce thickens slightly.
  9. Remove pot from heat and gradually stir in Gruyere and Parmesan cheeses until melted and creamy.
  10. Taste and adjust seasoning with additional salt and pepper as needed.
  11. Garnish with fresh parsley and chives before serving immediately while hot and creamy.

Notes

For best results, use freshly grated cheese rather than pre-shredded. The pasta can be made ahead and reheated with a splash of broth. Leftovers keep for 3 days in refrigerator.