One-Pot French Onion Pasta with Gruyère

Serves 4 · 15 min prep · 50 min cook

Ingredients

• 3 tbsp unsalted butter
• 3 large (about 2 lb), thinly sliced yellow onions
• 1 1/4 tsp, divided kosher salt
• 1 tbsp, plus extra for garnish fresh thyme leaves
• 4, minced garlic cloves
• 1/2 cup dry white wine
• 4 cups beef or vegetable broth
• 1 cup water
• 12 oz uncooked short pasta (rigatoni or penne)
• 1/2 cup heavy cream
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped, for serving fresh parsley

Instructions

1. 1Melt the butter in a large Dutch oven or deep 12-inch skillet over medium heat. Add the thinly sliced onions and salt, stirring to coat. Cook, stirring every few minutes, for 25–30 minutes until the onions are deeply golden brown, jammy, and sweet; lower the heat if they start to scorch.
2. 2Stir in the thyme leaves and minced garlic and cook 1 minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot; let the wine simmer and reduce by half, about 2–3 minutes.
3. 3Add the broth and water, then raise the heat to high and bring the liquid to a rolling boil. Stir in the uncooked pasta and the remaining salt, making sure the pasta is mostly submerged.
4. 4Reduce heat to medium and cook uncovered, stirring frequently so the pasta doesn’t stick, for 12–14 minutes until the pasta is al dente and most of the liquid has been absorbed into a silky sauce.
5. 5Lower the heat to medium-low. Pour in the heavy cream and stir until the sauce looks glossy and coats the pasta.
6. 6Add the Gruyère and Parmesan a handful at a time, stirring constantly until the cheeses melt into a stretchy, creamy sauce. If the mixture seems too thick, splash in 2–hot water.
7. 7Season with the black pepper and taste; add a pinch more salt if needed. Remove from heat and let the pasta rest 2 minutes so the sauce thickens slightly.
8. 8Divide among shallow bowls, top with extra thyme leaves and chopped parsley, and serve immediately while the cheese is still stretchy.