One-Pot French Onion Pasta (Printable)

Rich pasta with caramelized onions, broth, and melted Gruyère and Parmesan cheese in one pot.

# What You'll Need:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Pasta

03 - 12 ounces dry fettuccine or linguine

→ Liquids

04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese

# Directions:

01 - Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced onions and sugar, cooking and stirring occasionally for 20 to 25 minutes until deep golden brown and caramelized.
02 - Add minced garlic to the onions and cook for 1 minute until fragrant.
03 - Pour in the white wine to deglaze, scraping up browned bits. Continue cooking until most of the wine has evaporated, about 2 minutes.
04 - Add dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add uncooked pasta to the pot. Stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently for 10 to 12 minutes until pasta is al dente and most of the liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped fresh parsley and additional Gruyère or Parmesan cheese if desired.

# Expert Tips:

01 -
  • Everything happens in one pot with minimal cleanup but maximum flavor payoff.
  • Those caramelized onions do something almost magical when they meet pasta and melted cheese.
  • It feels restaurant-worthy but comes together faster than you'd expect.
02 -
  • Don't rush the caramelization—those 20 to 25 minutes are when the onions develop their deep, sweet complexity, and skipping ahead leaves you with just cooked onions instead of liquid gold.
  • Stir the pasta frequently as it cooks so it doesn't stick together or settle to the bottom and scorch.
  • The pasta keeps absorbing liquid even after you turn off the heat, so if it looks a tiny bit loose when you finish cooking, that's perfect.
03 -
  • If you want extra depth, brown a handful of sliced mushrooms in the butter and oil before adding the onions—they'll cook alongside everything and add an earthy richness.
  • A small pinch of nutmeg stirred in with the cheese is something I discovered by accident and now do on purpose every time.
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