Description
Hearty “One Pot French Onion Pasta” blends classic French flavors with comforting pasta perfection. Caramelized onions, rich broth, and melted cheese create a luxurious dish you’ll crave again and again.
Ingredients
Scale
Pasta Ingredients:
- 8 ounces (226 grams) uncooked fettuccine or linguine
Onion and Aromatics:
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Liquid and Dairy Ingredients:
- 4 cups beef broth
- 1 cup water
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
Cheese and Seasoning:
- 1 cup shredded gruyere cheese (or mozzarella)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Garnish:
- Fresh thyme (optional)
Instructions
- Melt butter and olive oil in a spacious cooking vessel over medium temperature, introducing sliced onions alongside a sprinkle of sugar and salt. Gently coax the onions into a rich, golden-brown caramelization through patient stirring, allowing approximately 20 minutes for deep flavor development.
- Introduce minced garlic and allow it to bloom for a brief moment. Splash balsamic vinegar into the pot, using the liquid to liberate any concentrated flavor bits clinging to the bottom of the cooking surface.
- Transfer uncooked pasta directly into the aromatic onion base, then pour beef broth and water over the ingredients. Elevate the temperature until the liquid reaches a vigorous bubble, then reduce to a gentle simmer. Periodically stir the mixture, allowing pasta to absorb the flavorful liquid and reach a perfectly tender al dente consistency in roughly 12-15 minutes.
- Transform the dish’s texture by incorporating heavy cream, creating a luxurious foundation. Gradually fold in gruyere and parmesan cheeses, stirring continuously until they melt into a silky, uniform sauce that envelops the pasta and caramelized onions.
- Fine-tune the seasoning with strategic pinches of salt and cracked pepper. Scatter fresh thyme leaves across the surface for an aromatic finishing touch, then serve the pasta immediately while still piping hot.
Notes
- Caramelize onions slowly over medium-low heat to develop deep, rich flavor without burning, which can make them bitter.
- Use low-sodium beef broth to control salt levels, allowing you to adjust seasoning precisely at the end of cooking.
- For a lighter version, swap heavy cream with half-and-half or whole milk, and reduce cheese quantity for fewer calories.
- Make this dish vegetarian by replacing beef broth with vegetable stock and using plant-based butter alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg