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 or crushed
- 2 tablespoons dry white wine
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary, finely chopped
- 8 ounces short pasta, such as orecchiette or shells
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- 1/4 cup water, as needed for deglazing
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large pot or deep skillet, melt the butter with the vegetable oil over medium-low heat. Add the sliced yellow onions and cook, stirring frequently, for 10-15 minutes until they begin to soften and turn light brown on the bottom.
⏱️ 15 min
- 2
When the onions start to brown and stick to the bottom of the pan, add a splash of water (about 1-2 tablespoons) to deglaze. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Continue cooking and deglazing with small amounts of water as needed until the onions are deeply caramelized and a very dark brown color. This process can take 20-30 minutes.
⏱️ 25 min
- 3
Add the pancetta to the pot with the caramelized onions. Increase the heat to medium and cook until the pancetta is crispy, stirring occasionally.
⏱️ 5 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Deglaze the pan with the white wine, scraping any remaining browned bits from the bottom. Cook for 1-2 minutes until the wine has mostly evaporated.
⏱️ 2 min
- 6
Stir in the salt, dried thyme, and fresh rosemary. Mix well to combine.
⏱️ 1 min
- 7
Add the dry pasta and beef broth to the pot. Stir everything together to ensure the pasta is submerged.
⏱️ 1 min
- 8
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, forming a thick sauce. Stir occasionally to prevent sticking.
⏱️ 10 min
- 9
Remove the pot from the heat. Stir in the heavy cream and freshly grated Parmesan cheese until the sauce is creamy and well combined.
⏱️ 2 min
- 10
Sprinkle the freshly grated Gruyère cheese over the top of the pasta. If desired, use a kitchen torch to melt and slightly brown the Gruyère until bubbly and golden. Alternatively, you can place the pot under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min
- 11
Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 1 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 or crushed
- 2 tablespoons dry white wine
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary, finely chopped
- 8 ounces short pasta, such as orecchiette or shells
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- 1/4 cup water, as needed for deglazing
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large pot or deep skillet, melt the butter with the vegetable oil over medium-low heat. Add the sliced yellow onions and cook, stirring frequently, for 10-15 minutes until they begin to soften and turn light brown on the bottom.
⏱️ 15 min - 2
When the onions start to brown and stick to the bottom of the pan, add a splash of water (about 1-2 tablespoons) to deglaze. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Continue cooking and deglazing with small amounts of water as needed until the onions are deeply caramelized and a very dark brown color. This process can take 20-30 minutes.
⏱️ 25 min - 3
Add the pancetta to the pot with the caramelized onions. Increase the heat to medium and cook until the pancetta is crispy, stirring occasionally.
⏱️ 5 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Deglaze the pan with the white wine, scraping any remaining browned bits from the bottom. Cook for 1-2 minutes until the wine has mostly evaporated.
⏱️ 2 min - 6
Stir in the salt, dried thyme, and fresh rosemary. Mix well to combine.
⏱️ 1 min - 7
Add the dry pasta and beef broth to the pot. Stir everything together to ensure the pasta is submerged.
⏱️ 1 min - 8
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, forming a thick sauce. Stir occasionally to prevent sticking.
⏱️ 10 min - 9
Remove the pot from the heat. Stir in the heavy cream and freshly grated Parmesan cheese until the sauce is creamy and well combined.
⏱️ 2 min - 10
Sprinkle the freshly grated Gruyère cheese over the top of the pasta. If desired, use a kitchen torch to melt and slightly brown the Gruyère until bubbly and golden. Alternatively, you can place the pot under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min - 11
Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 1 min