Description
One Pot French Onion Pasta is a rich, savory, and comforting dish that combines the flavors of a classic French onion soup with the heartiness of pasta. Made in one pot for easy cleanup, this recipe delivers layers of caramelized onions, a savory broth, and a creamy, cheesy finish. It’s a perfect meal for a cozy night in or when you need a simple, flavorful dinner.
Ingredients
- 12 oz pasta (any type, but fettuccine or spaghetti works best)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
4 cups vegetable broth (or beef broth for a non-vegan option)
1 cup dry white wine (optional, or substitute with more broth)
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon balsamic vinegar
½ cup heavy cream (or a plant-based cream for a dairy-free version)
1 cup grated Gruyère cheese (or Swiss cheese)
½ cup grated Parmesan cheese (optional for extra flavor)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until the onions are soft, golden brown, and caramelized.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
- Pour in the white wine (if using) and scrape any browned bits off the bottom of the pot. Let the wine cook off for 2-3 minutes. If not using wine, skip this step and proceed to adding the broth.
- Pour in the vegetable broth, thyme, balsamic vinegar, salt, and pepper. Stir to combine and bring the mixture to a simmer.
- Add the uncooked pasta to the pot. Stir to make sure the pasta is submerged in the broth. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes, or until the pasta is cooked al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in the heavy cream (or plant-based cream) and the Gruyère cheese. Continue stirring until the cheese is melted and the sauce becomes creamy.
- Taste and adjust the seasoning with salt and pepper as needed. Garnish with grated Parmesan cheese (if using) and chopped fresh parsley.
- Serve and enjoy!
Notes
- Vegan version: Use a plant-based cream, such as coconut cream or cashew cream, and substitute the cheeses with vegan alternatives, such as vegan Gruyère or mozzarella.
- Extra Cheese: Add more cheese layers for an even cheesier lasagna. Try adding provolone or fontina for extra flavor.
- Spice it Up: Add more red pepper flakes or a splash of hot sauce to the meat sauce for a spicier kick.
- Chicken Option: Use cooked, shredded chicken in place of the ground beef for a lighter alternative.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
