Description:One Pot French Onion Pasta brings the classic flavors of French onion soup into a comforting, cheesy pasta dish. Caramelized onions, rich broth, and gooey cheese come together in a single pot for a delicious, easy-to-make meal that’s perfect for busy weeknights. The dish has all the depth of French onion soup, with the addition of tender pasta and a creamy texture.
One Pot French Onion Pasta
Description
Description:One Pot French Onion Pasta brings the classic flavors of French onion soup into a comforting, cheesy pasta dish. Caramelized onions, rich broth, and gooey cheese come together in a single pot for a delicious, easy-to-make meal that’s perfect for busy weeknights. The dish has all the depth of French onion soup, with the addition of tender pasta and a creamy texture.
Ingredients
- 2 tablespoonsbutter
- 2 tablespoonsolive oil
- 3large onions, thinly sliced
- 3cloves garlic, minced
- 1 teaspoonsugar
- Salt and pepper, to taste
- 1 teaspoonthyme (fresh or dried)
- 8ouncespasta (fettuccine, linguine, or spaghetti)
- 3cupsbeef broth (or vegetable broth for a vegetarian option)
- 1cupwater
- 1cupshredded Gruyère cheese (or mozzarella)
- 1/2cupgrated Parmesan cheese
- 2 tablespoonschopped fresh parsley, for garnish
Instructions
- Caramelize the onions: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply caramelized and golden brown. Add the garlic and thyme, and cook for an additional 1-2 minutes.
- Add the pasta and liquids: Stir in the uncooked pasta, beef broth, and water. Bring to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the cheese: Once the pasta is cooked, stir in the Gruyère and Parmesan cheeses until melted and creamy.
- Garnish and serve: Sprinkle with fresh parsley before serving. Enjoy warm.
Notes
For extra depth of flavor, deglaze the pot with ¼ cup dry white wine before adding the pasta and broth.
Use vegetable broth for a vegetarian-friendly version.
Add extra cheese on top and broil for a few minutes for a crispy, cheesy finish.
