One-Pot French Onion Pasta (Print)

Rich one-pot pasta with caramelized onions and gooey melted cheese, inspired by classic French onion soup.

# Components:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 3 cloves garlic, minced

→ Pasta

03 - 12 ounces dry fettuccine or linguine

→ Liquids

04 - 4 cups low-sodium vegetable broth
05 - 1/2 cup dry white wine

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup shredded Gruyère cheese
08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1 bay leaf
12 - Salt and black pepper, to taste

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Extra Gruyère or Parmesan cheese, for serving

# Directions:

01 - Heat olive oil and unsalted butter in a large heavy-bottomed pot over medium heat. Add sliced onions and a generous pinch of salt. Cook, stirring frequently, for 20 to 25 minutes until onions are deeply caramelized and golden brown.
02 - Stir in minced garlic and thyme. Cook for an additional 1 minute until fragrant.
03 - Pour in the dry white wine and scrape browned bits from the bottom. Simmer for 2 to 3 minutes, allowing the wine to reduce by half.
04 - Pour in the vegetable broth and add the bay leaf. Increase heat and bring mixture to a boil.
05 - Add dry fettuccine or linguine directly to the pot. Stir to fully submerge the noodles. Lower heat to medium-low and simmer uncovered, stirring frequently, until pasta is al dente and most of the liquid has been absorbed, about 12 to 15 minutes.
06 - Remove the bay leaf. Stir in shredded Gruyère and grated Parmesan until cheese is melted and the mixture becomes creamy. Adjust seasoning with salt and black pepper as desired.
07 - Portion the pasta into bowls and serve hot, garnished with chopped parsley and extra cheese if preferred.

# Expert Advice:

01 -
  • Quick cleanup since everything cooks in one pot
  • Layered flavors just like French onion soup
  • Crowd-pleaser for vegetarians and cheese lovers
  • Deeply cozy and satisfying for cool nights
02 -
  • High in umami and satisfying vegetarian protein
  • Freezes surprisingly well for later meals
  • Budget friendly with simple supermarket staples
03 -
  • Always give onions time to turn truly golden brown for maximum flavor Rush this step and the dish will be less rich
  • Add your pasta only when the broth is boiling to prevent sticking and uneven cooking
  • Shred cheese yourself instead of using pre-grated for meltier results and bigger flavor payoff

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