Description
This one-pot French Onion Pasta combines the rich, deep caramelized flavor of slowly cooked onions with tender pasta all simmered in beef broth, white wine, and finished with creamy Parmesan cheese. A cozy, comforting dish that blends the classic French onion soup flavors into an easy, hearty pasta meal perfect for weeknights.
Ingredients
Units
Scale
Pasta and Broth
- 2 cups small pasta (mini farfalle, pastina, or orecchiette)
- 3 cups beef broth
- 1/4 cup white wine
Vegetables and Flavorings
- 4 large yellow onions, finely sliced
- 3 garlic cloves, pressed
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
Dairy and Fats
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup Parmigiano Reggiano, plus additional for garnish
Instructions
- Caramelize the Onions: Drizzle olive oil and add butter to a large pan over medium-low heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 35 to 40 minutes until they become golden brown and caramelized, developing a rich sweetness.
- Deglaze and Add Aromatics: Once onions are caramelized, deglaze the pan with a splash of white wine or beef broth to lift the browned bits. Add fresh thyme sprigs (both leaves and stems) and pressed garlic cloves, cooking for a few minutes until fragrant.
- Add Pasta and Broth: Stir in the uncooked pasta and pour in the beef broth. Increase the heat to medium-high and simmer, stirring frequently, for 15 to 20 minutes or until most of the liquid has been absorbed and the pasta is tender.
- Finish with Cream and Cheese: Remove thyme stems from the pan. Stir in the heavy cream and Parmigiano Reggiano cheese, adding back any thyme leaves that fell off. Cook for a few more minutes, just until the cheese melts and the sauce is creamy and slightly thickened, bringing it to a gentle simmer.
- Garnish and Serve: Sprinkle additional Parmesan and fresh thyme leaves over the top for garnish. Serve as is, or alongside a protein such as Italian sausage, salmon, or chicken for a more complete meal.
Notes
- Use small pasta shapes like mini farfalle or orecchiette for the best texture and to capture the sauce.
- Stir frequently while caramelizing onions to prevent burning and ensure even cooking.
- If you prefer a vegetarian version, substitute vegetable broth for beef broth and omit the heavy cream for a lighter dish.
- White wine can be skipped or substituted with additional broth if you prefer not to use alcohol.
- Adding a protein on the side makes this a well-rounded and satisfying dish.
