One-Pot French Onion Pasta

Caramelized onions, thyme, and beef broth turn pasta into a rich, cozy skillet dinner finished with nutty Gruyere-style cheese. Everything cooks in one pot for an easy weeknight meal.

Prep: 10 min · Cook: 50 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 pounds yellow onions
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 3 cloves garlic
• 2 teaspoons fresh thyme leaves
• 4.5 cups beef broth
• 12 ounces short tube pasta
• 1 teaspoon worcestershire sauce
• 0.5 teaspoon black pepper
• 1.5 cups gruyere-style cheese
• 2 tablespoons fresh parsley

Cooking instructions

1. Halve the onions, peel them, and slice them thinly from root to stem. Heat the butter and olive oil in a large Dutch oven or deep skillet over medium heat. Add the onions and salt, then cook, stirring every few minutes, until deeply golden and soft, 25 to 30 minutes. Lower the heat if the onions begin to scorch. (about 30 min) — Medium heat
2. Stir in the garlic and thyme and cook until fragrant, about 1 minute. (about 1 min) — Medium heat
3. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Stir in the pasta and black pepper. Bring to a steady simmer, then cook uncovered, stirring often so the pasta does not stick, until al dente and most of the broth is absorbed, 11 to 14 minutes. Add a splash of water if the pasta needs more liquid before it is tender. (about 14 min) — Medium-low heat
4. Remove the pot from the heat. Stir in 1 cup of the cheese until melted and creamy. Taste and adjust the seasoning. (about 2 min) — Off heat
5. Top with the remaining cheese and parsley. Cover for 2 to 3 minutes, until the cheese melts, then serve hot. (about 3 min) — Off heat