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One-Pot French Onion Pasta
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One-Pot French Onion Pasta

50 minServes 6Nutri-Score C€€
from @sammymontgoms10 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pasta (any shape of choice)Grains500 g
  • olive oilPantry30 ml
  • butterDairy75 g
  • garlic (cloves, minced)Produce3 pieces
  • yellow onion (large, thinly sliced)Produce3 pieces
  • Worcestershire saucePantry15 ml
  • dry white wineBeverages120 ml
  • beef stockPantry1.6 litres
  • heavy creamDairy120 ml
  • black pepper (freshly ground)Spices1 g
  • nutmeg (pinch, grated)Spices1 g
  • fresh thyme (leaves picked, plus extra to serve)Produce5 g
  • Gruyère (shredded)Dairy100 g
  • Parmesan (shredded, plus extra to serve)Dairy50 g
  • Calabrian chili oil (for serving)Pantry15 ml

per serving

Nutrition

515kcal

Carbs
63 g
Proteins
18 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Grater
  • Wooden spoon

step by step

Method

  1. Slice the onions

    • Peel and thinly slice the yellow onions.
    Step 1

  2. Caramelize the onions

    • Melt the butter with the olive oil in a large pot.
    • Add the onions and cook low and slow, stirring occasionally, until deeply golden.
    Step 2

  3. Shred the cheese

    • Meanwhile, grate the Gruyère and Parmesan and combine them.
    Step 3

  4. Add aromatics and deglaze

    • Stir the garlic, fresh thyme, nutmeg and black pepper into the onions.
    • Pour in the white wine and Worcestershire sauce and scrape the bottom of the pot.
    Step 4

  5. Simmer the pasta

    • Add the pasta and the beef stock.
    • Simmer until the pasta is cooked and the liquid has reduced.
    Step 5

  6. Finish with cream and cheese

    • Lower the heat and stir in the heavy cream.
    • Add the grated cheeses and mix until melted and creamy.
    Step 6

  7. Serve

    • Plate the pasta and top with extra thyme, Parmesan and a drizzle of Calabrian chili oil.
    Step 7
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