One Pot Creamy French Onion Pasta
One Pot Creamy French Onion Pasta
Ingredients
- 3 yellow onions, large, sliced
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 8 ounces pancetta
- 2 garlic cloves, minced
- 2 tablespoons white wine
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon fresh rosemary, finely chopped
- 8 ounces pasta, such as penne or rotini
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup Parmigiano Reggiano cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- as needed water, for deglazing
Instructions
- 1
In a large pot or Dutch oven, melt the butter and vegetable oil over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for 10-15 minutes, allowing them to soften and begin to brown on the bottom of the pot.
⏱️ 15 min
- 2
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom. Continue cooking and deglazing with small amounts of water as needed, stirring frequently, until the onions are deeply caramelized and dark brown. This process can take 15-20 minutes.
⏱️ 20 min
- 3
Add the pancetta to the pot with the caramelized onions. Cook, stirring occasionally, until the pancetta is crispy, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Deglaze the pot with the white wine, stirring to combine all ingredients and scrape up any remaining browned bits.
⏱️ 2 min
- 6
Season with salt, thyme, and fresh rosemary. Stir to incorporate the seasonings evenly.
⏱️ 1 min
- 7
Add the dry pasta and beef broth to the pot. Stir to ensure the pasta is submerged in the liquid. Bring to a simmer, then reduce heat to medium-low, cover, and cook according to pasta package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes.
⏱️ 12 min
- 8
Remove the pot from the heat. Stir in the heavy cream and grated Parmigiano Reggiano cheese until well combined and the sauce is creamy.
⏱️ 2 min
- 9
Sprinkle the grated Gruyère cheese evenly over the top of the pasta. If desired, use a kitchen torch to melt and lightly brown the Gruyère until bubbly. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
- 3 yellow onions, large, sliced
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 8 ounces pancetta
- 2 garlic cloves, minced
- 2 tablespoons white wine
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon fresh rosemary, finely chopped
- 8 ounces pasta, such as penne or rotini
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup Parmigiano Reggiano cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- as needed water, for deglazing
Instructions
- 1
In a large pot or Dutch oven, melt the butter and vegetable oil over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for 10-15 minutes, allowing them to soften and begin to brown on the bottom of the pot.
⏱️ 15 min - 2
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom. Continue cooking and deglazing with small amounts of water as needed, stirring frequently, until the onions are deeply caramelized and dark brown. This process can take 15-20 minutes.
⏱️ 20 min - 3
Add the pancetta to the pot with the caramelized onions. Cook, stirring occasionally, until the pancetta is crispy, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Deglaze the pot with the white wine, stirring to combine all ingredients and scrape up any remaining browned bits.
⏱️ 2 min - 6
Season with salt, thyme, and fresh rosemary. Stir to incorporate the seasonings evenly.
⏱️ 1 min - 7
Add the dry pasta and beef broth to the pot. Stir to ensure the pasta is submerged in the liquid. Bring to a simmer, then reduce heat to medium-low, cover, and cook according to pasta package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes.
⏱️ 12 min - 8
Remove the pot from the heat. Stir in the heavy cream and grated Parmigiano Reggiano cheese until well combined and the sauce is creamy.
⏱️ 2 min - 9
Sprinkle the grated Gruyère cheese evenly over the top of the pasta. If desired, use a kitchen torch to melt and lightly brown the Gruyère until bubbly. Serve immediately.
⏱️ 3 min