Description
This cozy one-pot French onion pasta combines deeply caramelized onions, savory broth, and gooey cheese for a comforting dinner inspired by classic French onion soup. Ready in under 40 minutes, it’s perfect for weeknights or easy entertaining.
Ingredients
Scale
- 2 large yellow onions, thinly sliced (about 500g)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 8 ounces dry pasta (penne, rigatoni, or fusilli)
- 2 cups low-sodium beef broth (or vegetable broth for vegetarian)
- 1 cup water
- 1 teaspoon Worcestershire sauce (optional for vegetarian)
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 bay leaf (optional)
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Extra cracked black pepper (for serving)
Instructions
- Peel and thinly slice the onions (about 1/8-inch thick).
- Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add onions, salt, and sugar (if using). Stir every few minutes until onions are soft, golden, and deeply caramelized, about 20 minutes. Add a splash of water or broth if onions start sticking.
- Add minced garlic, thyme, and bay leaf. Stir until fragrant, about 1-2 minutes.
- Pour in beef broth and water, scraping up any browned bits from the bottom. Add Worcestershire sauce and black pepper. Bring to a simmer.
- Stir in dry pasta. Cover and cook, stirring often, until pasta is al dente and most liquid is absorbed, about 10-12 minutes. Add more water if needed.
- Remove bay leaf. Sprinkle Gruyère and mozzarella over pasta. Cover and let sit for 2-3 minutes until cheese is melted and gooey. Stir gently to combine.
- Spoon into bowls, garnish with fresh parsley and extra black pepper. Serve hot.
Notes
For vegetarian, use vegetable broth and skip Worcestershire sauce. Gluten-free pasta works well; adjust cook time as needed. Use freshly grated cheese for best melting. Add a splash of dry white wine after caramelizing onions for extra flavor. If onions burn, lower heat and add water. Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 54
- Fiber: 6
- Protein: 17
Keywords: French onion pasta, one pot dinner, caramelized onions, comfort food, easy pasta, weeknight meal, Gruyère cheese, vegetarian option