Description

This comforting One Pot French Onion Pasta combines the rich flavors of caramelized onions, garlic, and thyme with tender pasta cooked directly in a savory beef broth. Finished with creamy Gruyère cheese and a touch of heavy cream, this easy-to-make dish delivers the essence of classic French onion soup in a hearty pasta form. Perfect for a cozy weeknight meal, it requires minimal cleanup and offers a luscious, cheesy indulgence.

Ingredients

Main Ingredients

3 tablespoons unsalted butter
2 large onions, thinly sliced
3 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups beef broth (or vegetable broth for vegetarian option)
1 cup water
12 ounces pasta (fettuccine, linguine, or spaghetti work well)
1/2 cup heavy cream
1 cup shredded Gruyère cheese (or Swiss cheese)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Caramelize the Onions: In a large pot, melt the butter over medium heat. Add the thinly sliced onions and sugar, then cook for 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for 1-2 minutes until the garlic is fragrant, taking care not to let it burn.
Deglaze and Add Liquids: Pour in the beef broth and water, scraping the bottom of the pot to deglaze and loosen any browned bits for extra flavor. Make sure the broth covers the bottom of the pot evenly.
Cook the Pasta: Add the pasta to the pot, ensuring it is fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Finish with Cream and Cheese: Stir in the heavy cream and shredded Gruyère cheese until the cheese melts and the sauce becomes rich and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and Serve: Sprinkle freshly chopped parsley over the pasta for a burst of color and freshness. Serve hot, ideally with crusty bread to soak up the delicious sauce.

Notes

Use vegetable broth instead of beef broth for a vegetarian version.
Gruyère cheese provides the best flavor, but Swiss cheese can be substituted if needed.
Caramelizing the onions slowly is key to developing deep flavor; be patient and avoid rushing this step.
Stir the pasta occasionally during cooking to prevent sticking.
Adjust the cream quantity for a thicker or lighter sauce according to preference.
Leftovers can be refrigerated and gently reheated with a splash of broth or cream.