Description
A rich and cozy one-pot pasta inspired by French onion soup, made with jammy onions, broth, Gruyère, and Parmesan in just 30 minutes.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 8 ounces pasta
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped parsley, optional
Instructions
-
- Heat butter and olive oil in a large deep skillet or Dutch oven over medium heat.
- Add onions, 1/2 teaspoon salt, and black pepper. Cook 10 to 12 minutes, stirring often, until softened and jammy.
- Stir in garlic, thyme, and Worcestershire sauce. Cook 30 seconds.
- Sprinkle in flour and stir for 1 minute.
- Pour in beef broth and scrape up any browned bits.
- Add pasta and remaining 1/2 teaspoon salt. Stir well.
- Bring to a gentle boil, reduce heat, cover, and cook 10 to 12 minutes, stirring once or twice, until pasta is tender.
- Turn off heat and stir in heavy cream, Gruyère, and Parmesan until melted.
- Rest 2 minutes, garnish with parsley, and serve.
Notes
- For the best flavor, let the onions get deeply golden before adding the broth.
- If the pasta looks too thick at the end, stir in a small splash of warm broth.
- If the sauce looks too loose, let it rest for 2 to 3 minutes before serving.
- Gruyère gives the most classic French onion flavor, but Swiss or mozzarella can be substituted.
- Store leftovers in the fridge and reheat with a splash of broth or milk.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 610Kcal
- Sugar: 7g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 17g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
Keywords: French Onion Pasta