One Pot French Onion Pasta
One pot French onion pasta with deeply caramelized onions, garlic, thyme, vegetable broth, Gruyère, and Parmesan. The pasta cooks directly in the savory onion broth before being finished with cream and melted cheese.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 450 g large yellow onions thinly sliced
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- 120 ml dry white wine
- 225 g rigatoni
- 720 ml vegetable broth
- 60 ml heavy cream
- 115 g Gruyère cheese freshly grated
- 30 g Parmesan cheese finely grated
Instructions
- Melt 2 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil in a large Dutch oven or deep heavy-based pot over medium heat. Add 450 g large yellow onions, sliced, ½ teaspoon fine salt, and ¼ teaspoon ground black pepper. Cook for 25–30 minutes, stirring regularly, until very soft, deeply golden brown, and caramelized. Reduce the heat if they begin browning too quickly.
- Add 4 cloves garlic, minced, and ½ teaspoon dried thyme. Cook for about 30 seconds, stirring, until fragrant.
- Pour in 120 ml dry white wine. Scrape the bottom of the pot to release the browned onion bits and simmer for 2–3 minutes, until most of the wine has reduced.
- Add 225 g rigatoni, and 720 ml vegetable broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered for about 10 minutes, stirring frequently so the pasta cooks evenly and does not stick, until al dente and most of the liquid has been absorbed. The mixture should still look slightly loose and saucy rather than completely dry.
- Reduce the heat to low. Stir in 60 ml heavy cream, followed by 115 g Gruyère cheese and 30 g Parmesan cheese. Stir until melted and creamy. Remove from the heat and serve immediately.
Notes
Use a wide, heavy-based pot: This helps the onions caramelize evenly and gives the pasta enough room to cook without sticking.
Pasta cooking time: Cook the pasta as per package instruction, cooking time may vary depending on type of pasta used.
Grate the cheese finely: Finely grated Gruyère and Parmesan melt more smoothly into the sauce.
Add the cream over low heat: Lowering the heat before adding the dairy helps prevent the sauce from becoming grainy.
Serve immediately: The sauce thickens as it stands, so enjoy the pasta while it is still creamy and loose.
Nutrition
Calories: 593kcal | Carbohydrates: 57g | Protein: 24g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 685mg | Potassium: 527mg | Fiber: 4g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 9mg | Calcium: 447mg | Iron: 2mg
