Print

Creamy One-Pot French Onion Pasta with Gruyere

A fork lifts a cheesy portion of rich french onion pasta, showing long, gooey cheese pulls.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and comforting French Onion Pasta in one pot. It features deeply caramelized onions, savory herbs, and melted Gruyere cheese for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 cup dry white wine (optional)
  • 4 cups beef broth
  • 1 pound pasta (like cavatappi or penne)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until deeply caramelized and brown. Add 1/2 teaspoon salt and 1/4 teaspoon pepper during the last 5 minutes of caramelizing.
  2. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it cook until the wine mostly evaporates, about 2 minutes.
  4. Pour in the beef broth and add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil.
  5. Add the dry pasta to the boiling broth. Reduce heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Stir in the heavy cream until combined.
  7. Add the Gruyere cheese and Parmesan cheese. Stir continuously until the cheeses are fully melted and the sauce is creamy.
  8. Serve the pasta immediately, garnished with fresh parsley.

Notes

  • For deeper flavor, you can caramelize the onions up to one day ahead of time.
  • If you do not have beef broth, use vegetable broth, but the flavor will be less traditional.
  • To make this a pasta bake, transfer the creamy pasta to a baking dish, top with extra Gruyere and breadcrumbs, and bake at 375°F (190°C) for 10 minutes until bubbly.

Nutrition

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