A luxurious one-pot pasta inspired by French onion soup—caramelized onions, Gruyère cheese, rich broth, and tender pasta in one cozy, comforting dish.
Total Time:55 minutes
Yield:4 servings
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1/2 cup dry white wine (optional)
4 cups low-sodium beef broth
12 ounces dry pasta (penne, fusilli, or rotini)
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
Melt butter in a large pot or Dutch oven over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until deeply caramelized.
Add garlic and thyme; cook for 1 minute until fragrant. Deglaze with white wine if using, scraping browned bits from the bottom.
Pour in beef broth and bring to a gentle boil. Add pasta and stir well. Reduce heat and simmer uncovered for 10–12 minutes until pasta is al dente and most liquid is absorbed.
Stir in heavy cream, Gruyère, and Parmesan. Mix until cheese is melted and sauce is silky. Adjust salt and pepper to taste.
Serve hot with extra cheese or thyme as garnish. Add a splash of broth if sauce is too thick.
Notes
Can be made vegetarian by substituting mushroom or vegetable broth for beef broth.
Caramelize onions in advance to save time on busy nights.
