Description
This cozy one-pot pasta combines the deep, sweet flavor of caramelized onions with a creamy Gruyère cheese sauce, all cooked together for easy cleanup and maximum comfort. Perfect for busy weeknights or when you need a comforting, crowd-pleasing meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced (about 1.5 lbs)
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup dry white wine (optional)
- 4 cups low-sodium beef or vegetable broth
- 12 ounces dried pasta (short shapes like rigatoni or penne)
- 1/2 cup heavy cream
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Extra Gruyère or Parmesan, shaved or grated (for serving)
- Chopped parsley or thyme (for garnish)
- Crusty bread, for dipping (optional)
Instructions
- Heat butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add sliced onions, sugar, and salt. Stir well and cook, stirring occasionally, for 20-25 minutes until onions are deep golden brown and very soft. If onions start sticking, add a splash of broth or water.
- Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
- Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until slightly reduced. If skipping wine, add a splash of broth.
- Pour in broth and bring to a boil.
- Add dried pasta and stir well, ensuring pasta is mostly submerged. Lower heat to medium, cover, and cook for 10-12 minutes, stirring once or twice, until pasta is al dente and most liquid is absorbed. Add more broth if needed.
- Pour in heavy cream and stir to combine.
- Add Gruyère and Parmesan cheeses, stirring constantly until melted and silky. Sauce should be thick enough to coat the back of a spoon but still creamy.
- Taste and adjust salt and pepper as needed.
- Remove from heat and let pasta sit for 2-3 minutes to thicken.
- Top with extra cheese, fresh herbs, and serve hot with crusty bread.
Notes
For best results, caramelize onions slowly over low heat. Use freshly grated Gruyère for optimal melting. Adjust broth and pasta type for gluten-free or vegetarian needs. Leftovers taste even better the next day; add a splash of broth or milk when reheating. For extra creaminess, stir in a tablespoon of cream cheese at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: About 1/4 of the recipe (roughly 2 cups cooked pasta)
- Calories: 520
- Sugar: 8
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 18
Keywords: French onion pasta, one pot pasta, Gruyère dinner, creamy pasta, caramelized onions, comfort food, easy dinner, vegetarian option, gluten-free option