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One Pot French Onion Pasta Recipe

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4.2 from 5 reviews

  • Author: Leila
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings

Description

This One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with comforting pasta in a single pot. Featuring slow-cooked onions, savory beef stock, and creamy Gruyere cheese, this dish is perfect for a cozy weeknight meal that's both indulgent and effortless.

Ingredients

Pasta and Liquid

  • 12 oz uncooked mezze rigatoni (or other short pasta)
  • 3 cups low sodium beef stock
  • 1 cup water
  • 1/4 cup dry white wine

Onions and Aromatics

  • 3 large yellow onions (sliced 1/4" thin)
  • 4 cloves garlic (minced)
  • 2 tsp fresh thyme (chopped)

Fats and Dairy

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/4 cup heavy cream
  • 1 cup Gruyere cheese (grated)

Seasonings

  • 1 tsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Caramelize the onions: Heat a large Dutch oven or deep skillet over medium heat. Melt the butter with olive oil until warmed. Add the sliced onions and toss to coat evenly in the fat. Sauté, stirring frequently every 3 minutes, for about 1 hour until the onions are deep golden brown and jammy. If the onions begin to stick excessively or burn, add a bit more oil or 1-2 tablespoons of water.
  2. Add garlic and thyme: Stir in the minced garlic and chopped thyme. Continue sautéing for 3-4 minutes until the mixture is very fragrant.
  3. Deglaze with white wine: Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to loosen all browned bits. Let it simmer until most wine is evaporated, about 1-2 minutes.
  4. Season the onions: Stir in Worcestershire sauce, kosher salt, and black pepper to deepen the flavor profile.
  5. Cook pasta in broth: Add the beef stock, water, and uncooked pasta to the pot. Stir to combine and ensure as much pasta as possible is submerged. Bring to a boil, then reduce to a simmer. Stir very frequently, cooking until pasta is al dente and liquid starts to reduce, about 8-10 minutes. There will still be some liquid remaining which will thicken further with added dairy.
  6. Finish with cream and cheese: Remove from heat and stir in the heavy cream and grated Gruyere cheese until fully incorporated and creamy. Serve immediately.

Notes

  • Caramelizing the onions slowly adds depth and sweetness that is key to the dish’s flavor.
  • You can substitute Gruyere with Swiss or mozzarella if needed, but Gruyere adds a signature nutty flavor.
  • Be sure to stir the pasta frequently as it cooks to prevent sticking and ensure even cooking.
  • Use low sodium beef stock to better control the saltiness of the final dish.
  • If you prefer a vegetarian version, substitute vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Find it online: https://recipesbyleila.com/one-pot-french-onion-pasta-recipe/