Description
This One Pot French Onion Pasta combines the rich, caramelized flavors of French onion soup with the comforting texture of tender pasta. Caramelized onions, garlic, and thyme meld together with vegetable broth and pasta, finished with a creamy blend of Gruyère and Parmesan cheeses for a hearty, flavorful meal made entirely in one pot in just 45 minutes.
Ingredients
For the Pasta
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1/4 teaspoon salt
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1/4 cup vegetable broth (additional, for deglazing)
- 4 cups vegetable broth
- 8 ounces uncooked pasta (Mafalda pasta recommended)
For the Finishing Touches
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Caramelize Onions: In a large pot, heat the olive oil over medium heat. Add the sliced onions and 1/4 teaspoon salt and cook on medium-low heat, stirring occasionally, until the onions become caramelized and golden brown, about 20–30 minutes. Add the minced garlic and fresh thyme leaves and cook for another 2 minutes to release their aroma.
- Deglaze the Pot: Pour in 1/4 cup vegetable broth to deglaze the pot, scraping up any browned bits stuck to the bottom to infuse the dish with deep flavor.
- Add Broth and Pasta: Add the remaining 4 cups of vegetable broth along with the uncooked pasta. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 8–12 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the broth.
- Season and Serve: Once the pasta is cooked, turn off the heat. Stir in the shredded Gruyère cheese, grated Parmesan cheese, and lemon juice until the cheese melts into the creamy sauce. Season with salt and freshly ground pepper to taste. Serve immediately, optionally garnishing with a little more Parmesan cheese for extra flavor.
Notes
- Use Mafalda pasta if available, but any short, curly pasta like rotini or fusilli can work.
- Caramelizing onions slowly is key for deep flavor – don’t rush this step.
- The recipe is vegetarian-friendly using vegetable broth and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.
- For a vegan version, substitute the cheeses with plant-based alternatives.
