One-Pot Creamy French Onion Pasta

Ingredients

• 3 large yellow onions (Thinly sliced)
• 2 tbsp butter
• 1 tbsp vegetable oil
• 8 oz pancetta (Diced or cut into small pieces)
• 2 garlic cloves (Minced)
• 2 tbsp white wine (For deglazing)
• 1 tsp salt
• 0.5 tsp fresh thyme
• 0.5 tsp fresh rosemary
• 9 oz dry pasta (Source gives a range of 8–10 oz; use a short or medium pasta shape)
• 3 cup beef broth
• 1 cup heavy cream
• 1 cup fresh Parmigiano-Reggiano (Finely grated)
• 0.5 cup fresh Gruyère (Grated, for the top layer)
• water (A little, as needed for repeated deglazing while caramelizing the onions)

Steps

1. 1

   Warm a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and vegetable oil, allowing the butter to melt without browning.

2. 2

   Add the thinly sliced onions. Cook, stirring regularly, for about 10–15 minutes, allowing them to soften and develop deep brown color on the bottom of the pot.

3. 3

   When browned bits form on the bottom, add a small splash of water and scrape the pot clean with a wooden spoon. Continue cooking and repeat this deglazing process as needed until the onions are deeply caramelized, brown, and jammy.

4. 4

   Add the pancetta and cook until it is browned and crisp, stirring so it renders and coats the onions.

5. 5

   Add the minced garlic and stir it into the pancetta and onions. Cook briefly until fragrant, taking care not to let the garlic scorch.

6. 6

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it cook briefly until the sharp alcohol aroma subsides.

7. 7

   Add the salt, fresh thyme, and fresh rosemary, stirring to distribute the seasonings through the onion and pancetta mixture.

8. 8

   Add the dry pasta and beef broth. Stir well, bring the liquid to a steady simmer, and cook until the pasta is nearly tender, stirring occasionally so it cooks evenly and does not stick.

9. 9

   Add the heavy cream and grated Parmigiano-Reggiano. Stir until the cheese melts and the sauce becomes creamy and coats the pasta. Continue simmering gently until the pasta is fully tender and the sauce has thickened.

10. 10

    Spread the grated Gruyère over the top in an even layer. Cover the pot briefly, or place it under a broiler-safe grill if appropriate, until the Gruyère melts into a cohesive topping. Serve hot.

Notes

The source does not specify an exact pasta shape, simmer time, or finishing-broil method. Stir periodically after adding the pasta, and adjust with a little broth or water if the sauce becomes too thick before the pasta is tender. The pancetta, broth, and cheeses are salty, so taste before adding additional salt.

Nutrition per serving

• main
• pasta
• one-pot
• French-inspired
• creamy
• comfort food
• stovetop