Description
This comforting One Pot French Onion Pasta combines the rich, caramelized flavors of onions with creamy Gruyère cheese and tender pasta, all cooked together in a single pot for an easy yet elegant meal. Perfect for weeknight dinners, this dish balances savory sweetness from slow-cooked onions with a creamy texture and cheesy finish.
Ingredients
Scale
Pasta and Broth
- 12 ounces spaghetti or fettuccine
- 4 cups low-sodium vegetable broth
Vegetables and Aromatics
- 3 medium yellow onions, thinly sliced
- 4-5 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
Miscellaneous
- Olive oil (for sautéing)
- Fresh herbs like parsley or thyme for garnish
Instructions
- Caramelize onions: In a large pot over medium heat, add olive oil and the thinly sliced yellow onions. Stir occasionally for 15-20 minutes until the onions are caramelized and golden brown, developing deep, sweet flavors.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add broth and pasta: Pour in the low-sodium vegetable broth and bring to a gentle boil. Add the dry pasta, stir well to combine, then reduce the heat and let it simmer until the pasta is cooked al dente, about 8 minutes, stirring occasionally to prevent sticking.
- Incorporate cream: Stir in the heavy cream and allow the mixture to simmer for a couple more minutes to meld the flavors and create a creamy sauce consistency.
- Add cheese: Remove the pot from heat and fold in the shredded Gruyère cheese, stirring until it fully melts and blends into the sauce.
- Serve: Spoon the pasta into bowls and garnish with fresh herbs such as parsley or thyme to add a fresh, aromatic finish.
Notes
- For best results, use a heavy-bottomed pot to prevent the onions from burning while caramelizing.
- You can substitute vegetable broth with beef broth for a richer flavor if desired.
- The dish can be made vegetarian by ensuring vegetable broth and cheese used are vegetarian-friendly.
- Gruyère cheese can be replaced with Swiss cheese or mozzarella if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently adding a splash of broth or cream to loosen the sauce.
