One-Pot French Onion Pasta (Printable)

A cozy pasta dish featuring caramelized onions, savory broth, and melted cheese in one pot comfort.

# What You'll Need:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Pasta

03 - 12 oz dry fettuccine or linguine

→ Liquids

04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth

→ Dairy

06 - 2 tbsp unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry

09 - 2 tbsp olive oil
10 - 1 tsp sugar
11 - 1/2 tsp dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese

# How to Make It:

01 - Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 20 to 25 minutes until onions turn deep golden brown and are caramelized.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine to deglaze, scraping up any browned bits. Cook until the wine is mostly evaporated, about 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add uncooked pasta to the pot. Stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and most of the liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped fresh parsley and extra cheese if desired.

# Expert Hints:

01 -
  • It's a complete meal that comes together in one pot, meaning fewer dishes and more time to actually enjoy dinner.
  • The caramelized onions give you that luxurious, restaurant-quality depth that makes ordinary weeknights feel a little special.
  • Gruyère and Parmesan melt into a creamy sauce that clings to every strand of pasta, making each bite feel indulgent.
02 -
  • Do not skip the caramelization step or rush it—those browned onions are literally the entire soul of this dish, and there's no shortcut that works.
  • Stir the pasta frequently once it goes into the pot so it cooks evenly and doesn't stick to the bottom.
  • The pasta continues to absorb liquid as it sits, so if your dish seems a bit saucy at first, that's correct—trust the process.
03 -
  • Use a Dutch oven or heavy-bottomed pot so the onions caramelize evenly without scorching.
  • Grate your own cheese from a block if possible—pre-grated cheese has anti-caking agents that prevent it from melting as smoothly.
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