One-Pot French Onion Pasta (Printable)

Hearty pasta with caramelized onions, savory broth, and melted cheese for a comforting meal.

# 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 brown and caramelized.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Pour in white wine, scraping up browned bits from the pan. Cook until most of the wine evaporates, about 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 to combine. 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 cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Plate hot, garnished with chopped fresh parsley and additional cheese if desired.

# Expert Advice:

01 -
  • It's genuinely foolproof once you commit to those 20 minutes of caramelizing—no fancy technique required, just patience and a wooden spoon.
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy the meal with people you care about.
  • The combination of melted Gruyère and Parmesan creates a sauce so silky it tastes restaurant-quality, but costs a fraction of what you'd pay for takeout.
02 -
  • Those 20 minutes of caramelizing onions cannot be rushed—medium heat and patience are what turn ordinary sliced onions into something magical, and cranking up the heat just gives you burnt onions with none of the sweetness.
  • Stir the pasta frequently once it goes into the broth so it doesn't clump together or stick to the bottom, because a pasta dish with burnt bits on the pan is a tragedy waiting to happen.
  • Use freshly grated cheese, not the pre-shredded kind with anti-caking agents, because that's what separates a silky, creamy sauce from one that's grainy and disappointing.
03 -
  • If your pasta is still soupy when it finishes cooking, you can let it sit uncovered for a minute or two and it will continue to absorb liquid as it cools slightly.
  • Make sure your pot is large and deep enough so the liquid doesn't boil over—a Dutch oven is ideal because it holds heat evenly and prevents sticking.
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