French Onion Pasta Recipe
French onion pasta made in one pot with caramelized onions, beef broth, bacon, and melted Gruyère cheese for a rich, cozy dinner.
Servings: 4 servings
Ingredients
- 1 lb orecchiette pasta
- 3 large yellow onions thinly sliced
- 6-8 slices bacon chopped
- 4 cloves garlic minced
- ½ cup dry white wine
- 4 cups beef stock
- ½ cup heavy cream
- 2 cups shredded Gruyère or Swiss cheese divided
- ½ cup grated Parmesan
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally and adding small splashes of water, until deeply caramelized.
- Remove onions and set aside.
- In the same pot, cook bacon until crispy. Drain excess grease, leaving about 1 tablespoon.
- Add onions back to the pot along with garlic. Cook until garlic is fragrant.
- Pour in white wine and scrape the bottom of the pan.
- Add pasta, beef broth, thyme, rosemary, and black pepper. Stir to toss everything evenly, working the pasta down into the broth in an even layer until mostly covered.
- Bring pan liquid to a low simmering boil, cover, reduce heat to low, and cook until pasta is tender and most liquid is absorbed, about 10 minutes.
- Stir in heavy cream and 1 cup Gruyère until melted.
- Top with remaining Gruyère and Parmesan.
- Cover with the pan lid to melt or place the pan under the broiler until cheese layer is bubbly and golden.
Notes
Speed up caramelizing onions
Adding small splashes of water helps soften the onions and prevents burning while building color. Use low heat for best flavor
Caramelizing onions too quickly can lead to bitterness. Cheese matters
Gruyère gives the most authentic French onion flavor, but Swiss works as a substitute.
Adding small splashes of water helps soften the onions and prevents burning while building color. Use low heat for best flavor
Caramelizing onions too quickly can lead to bitterness. Cheese matters
Gruyère gives the most authentic French onion flavor, but Swiss works as a substitute.