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French Onion Pasta

Savory French Onion Pasta: A Comforting One-Pot Delight

This French Onion Pasta brings the comforting flavors of classic French onion soup into a creamy one-pot meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp olive oil substitute with vegetable oil if needed
  • 2 tbsp butter use additional olive oil for a dairy-free version
  • 4 medium onions, thinly sliced yellow onions work best
  • 1.5 tsp salt, divided reduce for low-sodium diets
  • 3 cloves garlic, minced can use garlic powder (1/2 tsp) instead
  • 1 tbsp fresh thyme, plus more for garnish dried thyme can substitute
  • 3/4 cup dry white wine replace with chicken broth or beef stock to avoid alcohol
  • 2 tsp Worcestershire sauce soy sauce can be a great alternative
  • 1/2 tsp black pepper adjust according to taste
For the Pasta
  • 16 oz orecchiette pasta use other short pasta if needed
  • 4 cups beef stock vegetable broth can work for a vegetarian version
  • 1 tbsp sherry vinegar a splash of good quality vinegar works as well
For the Creamy Finish
  • 1/4 cup half-and-half, warmed substitute with whole milk or a non-dairy cream
  • 6 oz Gruyere cheese, grated Swiss cheese or a mix of mozzarella and parmesan can be alternatives

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat olive oil and butter over medium heat until melted. Add onions and salt, reduce heat to medium-low, and cook for about 25-30 minutes until caramelized.
  2. Stir in garlic and thyme, cook for 1-2 minutes. Pour in white wine, increase heat slightly, and simmer for about 3-4 minutes.
  3. Add remaining salt, Worcestershire sauce, and black pepper to the pot. Stir in orecchiette pasta and beef stock.
  4. Turn heat to medium and bring to a gentle boil, ensuring pasta is submerged. Stir frequently for about 10-13 minutes.
  5. Stir in sherry vinegar, then temper half-and-half with hot pasta liquid and incorporate it into the pot.
  6. Fold in grated Gruyere cheese until melted and combined. Serve garnished with fresh thyme and black pepper.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat with a splash of beef stock for creaminess.

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