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One-Pot French Onion Pasta

One-pot French onion pasta in a Dutch oven topped with melted gruyere cheese and fresh parsley
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This One-Pot French Onion Pasta has all the flavors of classic French onion soup in a quick and easy pasta dish. It’s creamy, savory, and topped with melted gruyere cheese.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 4 cups beef broth
  • 8 oz fettuccine or other long pasta
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 cup gruyere cheese, grated
  • Fresh parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a 5-6 quart pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the wine has reduced by about half.
  4. Add the beef broth, thyme, salt, and pepper. Bring to a boil, then break the fettuccine in half and add to the pot.
  5. Cook the pasta according to package directions, stirring occasionally, until al dente, about 10-12 minutes. Most of the liquid should be absorbed.
  6. Remove from heat and stir in the heavy cream and half of the gruyere cheese until melted and creamy.
  7. Serve immediately, topped with the remaining gruyere cheese and fresh parsley if using.

Notes

  • Use a 5-6 quart pot or Dutch oven for this recipe.
  • Caramelizing the onions is the most important step. Don’t rush it! The deep flavor comes from well-cooked onions that are golden-brown and soft.
  • If you don’t want to use wine, replace with equal amount (1/2 cup) of beef broth.
  • Grate gruyere from a block rather than using pre-shredded for best melting quality.
  • You can use other types of pasta like penne or rigatoni, but you may need to adjust the cooking time and liquid amount.

Nutrition

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