One-Pot French Onion Pasta (30 Minutes)
Spaghetti cooked in caramelized-onion broth with thyme and melted Gruyere, all in one pot. A 30-minute French onion pasta with almost no washing up.
Method
- Melt the butter with the olive oil in a large deep pot or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring often, for 12 to 14 minutes until deeply golden and jammy.
- Stir in the garlic and thyme and cook 1 minute until fragrant. Pour in the wine and scrape up the browned bits from the bottom of the pot.
- Add the beef broth, salt and pepper and bring to a boil. Stir in the spaghetti, reduce the heat to medium, and cook uncovered for 9 to 11 minutes, stirring every 2 minutes, until the pasta is al dente and most of the liquid is absorbed.
- Remove from the heat and stir in the Gruyere and Parmesan until melted and glossy. Rest 2 minutes so the sauce thickens, then serve topped with extra thyme.
Spaghetti cooked in caramelized-onion broth with thyme and melted Gruyere, all in one pot. A 30-minute French onion pasta with almost no washing up.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 19 g
- Carbs
- 72 g
- Fat
- 17 g
- Fibre
- 4 g
- Sugar
- 9 g
- Sodium
- 640 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Thin, even onion slices caramelize faster and more evenly. Stirring the pasta often is what keeps it from sticking while it absorbs the broth.
Substitutions
- Gruyere — Swiss cheese or mozzarella for a milder melt
- Dry white wine — extra beef broth with a squeeze of lemon
- Beef broth — vegetable broth for a vegetarian version
Serving suggestions
Serve with a crisp green salad and crusty bread for mopping up the sauce.
Storage
Airtight container in the fridge for up to 3 days.
Reheating
Warm in a pot over medium heat with a splash of broth, stirring until the cheese melts again.
Equipment
- Large deep pot or Dutch oven
- Wooden spoon
- Tongs
Variations
- Mushroom: add 8 oz sliced mushrooms with the onions for an earthier version
- Chicken: stir in 2 cups shredded rotisserie chicken with the cheese
- Spicy: add 1/2 teaspoon red pepper flakes with the garlic
Why it works
Cooking the spaghetti directly in the onion broth lets the pasta starch thicken the liquid into a sauce, the same way French onion soup's bread soaks up broth. Adding the cheese off the heat melts it into the starch-thickened sauce without it going greasy.
Frequently asked questions
Can I speed up caramelizing the onions?
A pinch of sugar and a splash of water both help, but the deep sweetness needs at least 12 minutes; rushing it on high heat burns them instead.
Why is my pasta sticking to the pot?
Stir every 2 minutes while it cooks. One-pot pasta releases a lot of starch, which is what thickens the sauce but also makes it grabby.
Can I make this without wine?
Yes, swap the wine for extra broth with a squeeze of lemon juice; the acid still deglazes the pot and brightens the onions.
Tags
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