One-Pot Creamy French Onion Pasta

Ingredients

• 3 yellow onions (thinly sliced)
• 1 tbsp olive oil
• 2 tbsp butter
• 170 g pancetta (cut into small dice)
• 3 garlic (minced or grated)
• 120 ml dry white wine (for deglazing)
• salt (to taste)
• 1 tsp fresh thyme (leaves, or to taste)
• 1 tsp fresh rosemary (chopped)
• 340 g dried pasta (preferably short pasta, such as rigatoni, penne, or fusilli)
• 720 ml beef stock (adjust according to the pasta; it should almost completely cover it)
• 240 ml cooking cream (heavy cream or table cream)
• 60 g Parmesan cheese (grated)
• 120 g Gruyère cheese (grated, for the topping)
• 60 ml water (for deglazing the onions several times during caramelization)

Steps

1. 1

   Heat a large, wide pot over medium heat. Add the olive oil and butter, and let the butter melt without allowing it to burn.

2. 2

   Add the thinly sliced onions. Cook, stirring frequently, until they begin to soften and brown on the bottom of the pot, about 8-10 minutes.

3. 3

   Once a browned layer forms on the bottom, add a small splash of water and scrape the bottom with a wooden spoon to loosen the caramelized bits. Continue cooking and repeat this water deglazing as needed, until the onions are deeply browned, tender, and caramelized, approximately 10-15 minutes total.

4. 4

   Add the diced pancetta. Cook until golden and crispy and some of its fat has rendered, about 5-7 minutes.

5. 5

   Add the minced garlic. Stir and cook for about 30-60 seconds, until fragrant, taking care not to let it burn.

6. 6

   Pour in the white wine and scrape the bottom of the pot to deglaze it. Let the wine boil and reduce for 1-2 minutes, until the alcohol smell disappears.

7. 7

   Add the salt, fresh thyme, and fresh rosemary. Stir to distribute the herbs among the onions and pancetta.

8. 8

   Add the dried pasta and beef stock. Stir well and bring the liquid to a gentle simmer.

9. 9

   Cook the pasta in the same pot, stirring often to prevent it from sticking, until it is nearly al dente and has absorbed some of the stock. Follow the package cooking time, checking the texture from 2 minutes before the stated time; add a little more stock or water if it becomes dry before the pasta is cooked.

10. 10

    Add the cream and grated Parmesan. Stir until the cheese melts and the sauce becomes thick, glossy, and creamy. Cook for 1-2 minutes more, without allowing it to boil vigorously.

11. 11

    Remove the pot from the heat and level the pasta. Cover the surface with the grated Gruyère.

12. 12

    To broil the cheese, place the pot under the oven broiler or transfer the pasta to an ovenproof dish. Broil on high for 2-4 minutes, watching closely, until the Gruyère is fully melted and browned in spots.

13. 13

    Let the pasta rest for 2-3 minutes so the sauce can settle. Serve hot, making sure to distribute the caramelized onions, pancetta, and browned cheese among each portion.

Notes

The quantities do not appear in the description or are not stated explicitly in the video; they have been estimated for four servings. Caramelizing the onions is key: repeatedly deglaze the bottom with small amounts of water to prevent burning and develop an intense flavor. If the pot is not broiler-safe, use an ovenproof dish.

Nutrition per serving

• main course
• pasta
• one-pot
• creamy
• French cuisine
• easy dinner
• au gratin