One Pot French Onion Pasta
French Onion Pasta is a savory and comforting dish that brings together the flavors of French onion soup with the heartiness of pasta in a single pot!
Servings: 6 servings
Calories: 397kcal
Equipment
Ingredients
- 3 Tablespoons butter
- 3 large yellow sliced thin
- 1 teaspoon dried thyme
- 4 garlic cloves minced
- ¼ cup dry sherry
- ¼ cup white wine
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 12 ounces short pasta
- 4 cups beef broth (sub vegetable broth for a vegetarian meal)
- ½ cup Parmesan cheese grated
- ¼ cup Gruyere cheese shredded
- ½ cup half and half or heavy cream
- Garnish: chopped parsley
Instructions
- Melt the butter in a large Dutch Oven or stockpot over medium heat.
- Add the onions and cook until they start to soften, about 5 minutes. Add ½ teaspoon of salt, stir, then let them cook for about 30-60 minutes, stirring occasionally. When they start sticking to the pan, let them sit a bit to brown then stir so they don't burn. You will have to stir more often as they reach the caramelized (golden brown) stage. Note: If they are not browned sufficiently after 30 minutes try turning up the heat slightly but watch them carefully to prevent burning them.)
- Add the garlic and cook for an additional minute.
- Add the sherry and wine into the stockpot to deglaze it, scraping up any nicely browned bits from the bottom. Let simmer for 5 minutes.
- Season the mixture with ½ teaspoon salt, pepper, thyme, and Worcestershire sauce.
- Add the uncooked pasta and beef stock, and bring to a boil. Lower heat. cover and let cook for the amount of time specified on the pasta package for al dente. Stir occasionally.
- Remove the stockpot from the heat. Stir in the cheeses and half and half.
- Serve in individual pasta bowls and garnish with parsley, if desired.
Notes
STORE/FREEZE/REHEAT
Storing: Transfer cooled pasta to an airtight container. Refrigerate for about 4 days.
Freezing: Place cooled pasta into freezer-safe containers or freezer bags. Freeze for about 3 months. Thaw it in the fridge overnight.
Reheating: Place the pasta in a pot and heat over medium-low heat, stirring occasionally. If the pasta seems too dry, you can add a splash of broth or water to help rehydrate the pasta.
Nutrition
Calories: 397kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 1233mg | Potassium: 367mg | Fiber: 3g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 2mg
