One-Pot French Onion Pasta
×Category: International Ingredients | Type: French | Servings: 4 | By: The Mikey
Protein 20g • Carbs 60g (Fiber 4g) • Fat 25g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Buttery caramelized onions, tender pasta, and melty cheese team up in this delicious take on the viral one-pot pasta recipe.
Ingredients
- Unsalted Butter: 3 TBSP
- Yellow Onions (Sliced, Large, halved lengthwise halved lengthwise about 2 lb total halved lengthwise, halved lengthwise about 2 lb total): 3
- Cloves Garlic (Chopped, Finely): 4
- Fresh Thyme Leaves (more for serving): 2 TSP
- Dry White Wine (such as sauvignon blanc): 1/2 Cup
- Dried Cavatappi: 12 Oz.
- Low-Sodium Beef Broth
- Water: 1 Cup
- Kosher Salt
- Freshly Ground Black Pepper (Fresh, Ground)
- Finely Grated Gruyère Cheese (Grated, more for serving about 3 oz): 1 Cup
Instructions
- In a large pot over medium heat, melt butter.
- Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20 minutes.
- If onions are browning too quickly, stir in a few tablespoons of water, scraping up brown bits on bottom of pot.
- Add garlic and thyme and cook, stirring, until garlic is fragrant, about 2 minutes.
- Add wine and cook, stirring, until almost completely evaporated, about 1 minute.
- Add pasta, broth, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until pasta is al dente, 14 to 16 minutes.
- Stir cheese into pasta until melted and combined.
- Top with more cheese and thyme before serving.
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