One-Pot Creamy French Onion Pasta

Ingredients

• 3 yellow onions (large, sliced)
• 2 tbsp butter
• 1 tbsp vegetable oil
• 8 oz pancetta
• 2 garlic (cloves, minced or finely chopped)
• 2 tbsp white wine
• 1 tsp salt
• 0.5 tsp thyme
• 0.5 tsp fresh rosemary
• water (a little, for deglazing the onions)
• 8 oz pasta (source states 8–10 oz; dry pasta)
• 3 cups beef broth
• 1 cup heavy cream
• 1 cup Parmigiano-Reggiano (freshly grated)
• 0.5 cup Gruyère (fresh, for the top layer)

Steps

1. 1

   Slice the onions. Warm a large pot over medium heat, then add the vegetable oil and butter.

2. 2

   Add the sliced onions to the pot and caramelize them for about 10–15 minutes, allowing them to become nicely browned on the bottom.

3. 3

   Deglaze the pot with a little water, scraping up the browned bits. Continue cooking and deglazing with small amounts of water as needed until the onions are nicely caramelized.

4. 4

   Add the pancetta and cook until it is nice and crispy.

5. 5

   Add the garlic and mix it together with the onions and pancetta.

6. 6

   Deglaze the pot with the white wine.

7. 7

   Add the salt, thyme, and fresh rosemary.

8. 8

   Add the dry pasta and beef broth to the pot. Cook the pasta in the broth until it reaches the point shown in the source; the transcript does not specify an exact cooking time or doneness cue.

9. 9

   Add the heavy cream and Parmesan, stirring them into the pasta mixture.

10. 10

    Add a layer of fresh Gruyère over the top and finish the dish as shown in the source.

Notes

The transcript does not specify the exact heat level or cooking time for the pasta after the broth is added, nor how the final Gruyère layer is melted or finished. Use the full stated 8–10 oz pasta range according to preference; nutrition and grams are calculated using 8 oz.

Nutrition per serving

• main
• one-pot
• pasta
• French-inspired
• creamy
• savory
• stovetop