French Onion Pasta

Introducing your new (one pot!) comfort meal: French onion pasta! It's cozy and FULL of flavor from caramelized onions, white wine, and fresh thyme.

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings large servings or 6 smaller servings

Calories 713kcal

Author Sam Merritt

Equipment

Ingredients

For caramelizing onions

1 ½ lbs (680 g) yellow onion (about 3 medium-large onions)
2 Tablespoons salted butter
1 teaspoon table salt (or fine sea salt)
¼ cup (60 ml) dry white wine I use pinot grigio (plus additional wine, water, or broth as needed for deglazing)

For the pasta

2 Tablespoons salted butter
1 Tablespoon minced garlic
12 oz (340 g) dry pasta (I like penne)
1 tsp fresh thyme leaves
¼ teaspoon ground black pepper
2 cups (473 ml) beef broth
2 cups (473 ml) water
⅓ cup (80 ml) heavy cream
1 cup (113 g) shredded gruyere
Additional salt to taste
1 Tablespoon chopped fresh parsley optional
Freshly grated parmesan cheese for topping optional

Instructions

Slice the onions. Cut the onions in half from root to stem and peel away the papery outer layer. Trim the ends and then slice lengthwise, with the grain, into thin, ⅛” thick slices.
1 ½ lbs (680 g) yellow onion
Soften the onions. Melt 2 Tablespoons butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onions and salt and stir until onions are coated with butter. Cook, stirring frequently, until the onions have softened, are mostly translucent, and have reduced in volume.
2 Tablespoons salted butter, 1 teaspoon table salt
Caramelize the onions (this typically takes 40-50 minutes). Reduce heat to medium-low and continue to cook, stirring occasionally, until the onions are deep golden brown in color. You will need to stir more frequently near the end of cooking. As the browned bits build up on the bottom of your pot, add a splash of wine at a time and scrape them up with your spoon or spatula. If you use all of the wine before the onions are caramelized and need more, use additional wine, water, or broth as needed. Reduce the heat if the onions begin to scorch, they should not burn.
¼ cup (60 ml) dry white wine
Add the garlic. Once onions are caramelized, increase heat to medium and add the remaining 2 Tablespoons butter and once melted add the garlic and cook, stirring, until fragrant (about 30 seconds).
2 Tablespoons salted butter, 1 Tablespoon minced garlic
Deglaze. If any of the original ¼ cup of wine remains, add it to the pot, scraping up any browned bits from the bottom of the pot and cooking until the liquid has mostly evaporated.
Add the pasta and spices. Stir in the dry pasta, thyme, and pepper until evenly combined with the onions. Slowly, stirring as you go and scraping the bottom of the pot, stir in the beef broth and water.
12 oz (340 g) dry pasta, 1 tsp fresh thyme leaves, ¼ teaspoon ground black pepper, 2 cups (473 ml) beef broth, 2 cups (473 ml) water
Cook the pasta. Increase heat to medium-high and bring to a boil. Cook uncovered, until the pasta is tender and most of the liquid has been absorbed. (Note: if the liquid reduces too much before the pasta is cooked, it’s fine to add a splash more water).
Finish the sauce. Reduce heat to low and stir in the heavy cream. Add the gruyere a handful at a time, stirring until cheese is melted and sauce is smooth. If adding parsley, stir this in now.
⅓ cup (80 ml) heavy cream, 1 cup (113 g) shredded gruyere, 1 Tablespoon chopped fresh parsley
Taste and serve. Taste-test and add additional salt and pepper as needed. If desired, top with freshly grated parmesan cheese.
Additional salt, Freshly grated parmesan cheese for topping

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth over low-heat until warmed through.

Nutrition