Description
A cozy and flavorful one pot French Onion Pasta recipe featuring caramelized onions, fresh thyme, and a blend of creamy Gruyère and Parmesan cheeses. This easy stovetop dish combines tender pasta cooked in savory broth with a rich, cheesy finish, perfect for a comforting vegetarian main course or a side dish for roasted meats.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 8 ounces pasta (penne or fettuccine recommended)
- 4 cups low-sodium beef or vegetable broth
- 1/2 cup grated Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Caramelize the Onions: In a large deep skillet or pot, melt the butter with the olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 20 to 25 minutes until they become deeply golden and caramelized.
- Add Aromatics: Stir in the minced garlic, fresh thyme leaves, salt, and black pepper. Cook for an additional 1 minute to release their aromas without burning the garlic.
- Deglaze the Pan: Pour in the balsamic vinegar and stir well to deglaze the pan, scraping up any browned bits from the bottom for added flavor.
- Add Pasta and Broth: Add the pasta to the pot along with the low-sodium broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Pasta: Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, creating a creamy texture.
- Incorporate Cheese: Remove the pot from heat and stir in the Gruyère and Parmesan cheeses until they melt smoothly into the pasta, making it rich and creamy.
- Rest and Garnish: Let the pasta sit for a couple of minutes to thicken slightly. Garnish with chopped parsley if desired before serving.
Notes
- For a richer and deeper flavor, use a mix of beef and chicken broth instead of just vegetable broth.
- Substitute Gruyère with mozzarella cheese for a milder, creamier taste.
- This dish works well as a comforting, meatless dinner or pairs nicely as a side dish alongside roasted meats.
