French Onion Pasta
One-Pot Creamy French Onion Pasta
This comforting one-pot pasta dish takes inspiration from classic French onion soup, featuring deeply caramelized onions and savory pancetta, all cooked with pasta in a rich beef broth and finished with cream and two types of cheese.
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🧂 Ingredients
- 2-3 large Onions(yellow or brown)
- Oil(to taste or as shown)
- Butter(to taste or as shown)
- Water(for deglazing, as needed)
- Pancetta(diced, a handful or as shown)
- Garlic(minced, a few cloves or as shown)
- White wine(a splash or as shown)
- Salt(to taste)
- Thyme(a pinch or to taste)
- Fresh rosemary(a sprig or to taste)
- Dry pasta(orecchiette or similar small pasta, as shown)
- Beef broth(enough to cover pasta, as shown)
- Heavy cream(a splash or as shown)
- Parmesan cheese(grated, to taste)
- Gruyere cheese(freshly grated, for topping)
👨🍳 Instructions
- 1
Slice the onions into thin strips.
- 2
In a deep pan or pot, heat oil and butter over medium-low heat, then add the sliced onions.
- 3
Caramelize the onions for 10-15 minutes, stirring frequently and deglazing with small amounts of water as needed, until they are deeply browned and tender.
- 4
Add the diced pancetta to the pan alongside the onions and cook until crispy.
- 5
Stir in the minced garlic and cook for about one minute until fragrant.
- 6
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
- 7
Season the mixture with salt, thyme, and fresh rosemary.
- 8
Add the dry orecchiette pasta to the pan, then pour in enough beef broth to just cover the pasta.
- 9
Cook the pasta until it is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- 10
Stir in the heavy cream and a generous amount of grated Parmesan cheese until well combined and creamy.
- 11
Top the pasta with a layer of freshly grated Gruyere cheese.
- 12
Use a kitchen torch to melt and slightly brown the Gruyere cheese until bubbly and golden, or place under a broiler for a few minutes.