Description
A cozy, savory one-pot pasta dish inspired by classic French onion soup, featuring caramelized onions, umami-rich broth, melty cheese, and creamy sauce—all cooked in one pot for maximum flavor and minimal cleanup.
Ingredients
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 12 oz short pasta (orecchiette, rigatoni, or mezze rigatoni)
- 4 cups beef broth (or water + bouillon)
- 1/2 cup evaporated milk or splash of cream
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp fresh thyme leaves
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: red pepper flakes, sautéed mushrooms, cooked meat, extra veggies
Instructions
- Thinly slice the onions and slowly caramelize them in olive oil or butter over medium-low heat for about 1 hour, stirring regularly.
- Add minced garlic, fresh thyme, Worcestershire sauce, and soy sauce. Cook for 1–2 minutes until fragrant.
- Pour in the beef broth and evaporated milk, then bring to a simmer.
- Stir in the pasta, ensuring it is submerged. Cook until al dente and the sauce has thickened, about 10–12 minutes.
- Remove from heat and stir in Gruyère and Parmesan until melted and creamy. Season with salt, pepper, and extra thyme to taste.
Notes
- Stir onions frequently to prevent burning; add water if they stick.
- For a creamier version, substitute with half-and-half or heavy cream.
- Add cooked proteins or vegetables for a heartier meal.
- Use plant-based ingredients for a vegetarian or dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
