One-Pot French Onion Pasta (Printable)

Cozy pasta with caramelized onions, savory broth, and melted cheeses cooked all in one pot.

# Ingredient List:

→ 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

# Directions:

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, until onions turn deep golden brown and caramelize, about 20 to 25 minutes.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Pour in the dry white wine to deglaze the pan, scraping up browned bits. Cook until wine is mostly evaporated, approximately 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add uncooked pasta to the pot. 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 until fully melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve immediately, garnished with fresh parsley and additional cheese if desired.

# Expert Tips:

01 -
  • It captures all the deep caramelized onion flavor of French onion soup in about half the time with way less fuss
  • The pasta cooks right in the same pot so you get all those browned flavorful bits incorporated into every bite
  • You end up with this incredibly rich cheesy comfort food that somehow still feels sophisticated enough for company
02 -
  • Real caramelization takes time so do not try to rush the onions by turning up the heat or they will burn and taste bitter instead of sweet
  • The pasta will continue absorbing liquid as it sits so if you are not serving right away you might need to add a splash more broth before serving
03 -
  • Grate your own cheese instead of buying pre grated because it melts so much better and creates that silky smooth sauce texture
  • Save a little pasta water before adding the cheese just in case you need to loosen the sauce at the end
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