Description
This one-pot recipe captures the deep, savory flavors of French Onion Soup in a rich, creamy pasta dish. Sweet caramelized onions, thyme, and Gruyère cheese create a velvety sauce coating every noodle.
Ingredients
- 4 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 1/2 tsp salt (for onions)
- 1/2 tsp sugar
- 1/4 cup water (for deglazing)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 4 cups beef broth
- 12 oz uncooked short pasta (Rigatoni, Fusilli, or Penne)
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Fresh parsley or extra thyme for garnish
Instructions
- Melt the butter in a large Dutch oven or deep skillet over medium heat.
- Add the sliced onions, salt, and sugar. Cook for 20–25 minutes, stirring frequently, until deep golden brown and caramelized.
- If onions stick or burn, add a splash of water to loosen browned bits and continue cooking.
- Stir in the minced garlic, fresh thyme, Worcestershire sauce, and balsamic vinegar. Cook for 1 minute until fragrant.
- Pour in the beef broth and scrape the bottom of the pot to release fond.
- Add the uncooked pasta, making sure it is mostly submerged.
- Bring the pot to a gentle boil, then reduce heat to medium-low and cover.
- Simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Remove from heat and stir in the heavy cream until the sauce is velvety.
- Fold in the shredded Gruyère and Parmesan cheese until fully melted and glossy.
- Taste and adjust salt and pepper. Garnish with fresh herbs and serve hot.
Notes
- Patience when caramelizing onions develops the best sweet flavor.
- Grate cheese from a block for smoother melting.
- The pasta starch thickens the sauce; it will tighten as it cooks.
- Add extra broth or hot water if the sauce gets too thick after adding cheese.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop with added liquid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American/French Inspired