Description
A cozy, comforting one-pot French Onion Pasta featuring caramelized onions, savory beef broth, and melted Gruyère and Parmesan cheeses. This easy-to-make dish combines classic French onion soup flavors with hearty pasta for a delicious and satisfying meal in just 45 minutes.
Ingredients
Scale
Pasta and Broth
- 12 oz pasta (such as fusilli, penne, or rotini)
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Vegetables and Seasonings
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
Cheese and Garnish
- 1/2 cup shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup shredded Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Caramelize the Onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 25-30 minutes until the onions become soft, golden brown, and caramelized. Stir frequently to prevent burning and ensure even cooking.
- Add the Garlic and Seasoning: Once the onions are caramelized, add the minced garlic, dried thyme, salt, and pepper. Stir well and cook for an additional 1-2 minutes until the garlic becomes fragrant but not browned.
- Cook the Pasta: Pour in the beef broth, Worcestershire sauce, and balsamic vinegar. Stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil. Add the pasta and stir to combine. Reduce the heat to medium-low and let it simmer gently for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Add the Cheese: Remove the pot from heat and stir in the shredded Gruyère and Parmesan cheeses. Stir continuously until the cheeses melt and coat the pasta, creating a creamy sauce.
- Serve: Garnish with freshly chopped parsley. Serve immediately while warm for maximum flavor and comfort. Enjoy your one-pot French onion pasta!
Notes
- Use vegetable broth to keep the dish vegetarian and lighter.
- Adjust salt and pepper to taste, especially if using salted broth.
- Stir frequently during onion caramelization to avoid burning.
- Cook pasta al dente to prevent mushy texture.
- Substitute Gruyère with Swiss cheese if preferred.
- For gluten-free option, use gluten-free pasta and ensure broth is gluten-free.
