One-Pot French Onion Pasta
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Are you looking for a tasty, comforting meal that’s easy to make? One-Pot French Onion Pasta might be just what you need. This dish combines the rich flavors of French onion soup with the heartiness of pasta, all cooked in a single pot. You can create a delicious meal for six people in about an hour, with only 10 minutes of prep time.
The recipe uses simple ingredients like butter, onions, garlic, and beef broth to create a flavorful base. Then you add pasta, cream, and Gruyère cheese for a creamy, satisfying dish. It’s perfect for busy weeknights when you want something special but don’t have time for complicated cooking.
Exact Ingredients List
Here’s everything you need to make this yummy one-pot French onion pasta:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• 1 teaspoon Worcestershire sauce
• 3 cups low-sodium beef broth
• 1 cup water
• 12 ounces rigatoni or other short pasta
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• Salt and freshly ground black pepper
• Chopped fresh parsley, for garnish
Make sure you have all these items ready before you start cooking. The onions are the star, so pick nice big yellow ones. For the pasta, rigatoni works great, but feel free to use another short shape you like.
Don’t forget the Gruyère cheese – it gives the dish that classic French onion soup flavor. If you can’t find Gruyère, Swiss cheese can work too.
Have fun cooking this tasty meal for your family or friends!
Instructions
Melt butter and olive oil in a big pot over medium heat. Add sliced onions and salt. Cook for 30-40 minutes, stirring now and then, until the onions turn golden brown.
Mix in garlic and thyme. Cook for 1 minute. Pour in wine and scrape the bottom of the pot. Let it bubble until most of the wine is gone.
Add Worcestershire sauce, beef broth, water, and pasta. Bring to a boil, then turn down the heat. Simmer for about 15 minutes, stirring often. The pasta should be tender and most of the liquid absorbed.
Turn off the heat. Stir in cream and Gruyère cheese until melted. Taste and add salt and pepper as needed.
Serve your pasta hot. Sprinkle parsley on top and add extra cheese if you like. Enjoy your creamy, flavorful French onion pasta!
Possible Substitutes List
You can swap out some ingredients if you don’t have everything on hand. Here are some easy swaps:
Pasta: Try penne, fusilli, or orecchiette instead of rigatoni.
Cheese: Swap Gruyère for Swiss, Emmental, or Comté cheese.
Onions: Red or white onions work too, but yellow give the best flavor.
Broth: Chicken or vegetable broth can replace beef broth.
Wine: Use extra broth if you don’t have white wine.
Cream: Half-and-half or whole milk are good substitutes.
Herbs: Dried thyme (1 tsp) can replace fresh. Or try rosemary or sage.
You can also add extras like:
- Sliced mushrooms
- Cooked chicken or beef
- Frozen peas
- Spinach leaves
These swaps let you use what you have and make the dish your own. Have fun trying new combos!
How To Make It Diabetes-Friendly
To make this French onion pasta more diabetes-friendly, try these easy swaps:
Use whole wheat pasta instead of regular pasta. This adds more fiber and helps slow down sugar absorption.
Cut the pasta amount by 1/3 and add more veggies like mushrooms or zucchini. This lowers the carbs while keeping you full.
Replace half the heavy cream with unsweetened almond milk. You’ll still get a creamy texture with fewer calories and carbs.
Use less cheese or try a lower-fat version. This cuts down on saturated fat and calories.
Skip the wine to avoid extra sugar. Use a splash of vinegar for tang instead.
Add more herbs like rosemary or oregano to boost flavor without salt.
Serve smaller portions and pair with a big green salad. This helps control your carb intake at the meal.
These simple changes make the dish better for blood sugar while keeping the yummy French onion taste you love.
Tips, Tricks & Storing
Take your time caramelizing the onions. Low heat and patience are key for rich flavor. Stir them every few minutes to prevent burning.
Don’t rush the pasta cooking. Let it simmer gently, stirring often. This helps the pasta absorb all the tasty flavors.
Try different cheeses like Swiss or Fontina if you can’t find Gruyère. They melt well and taste great too.
Make extra and store leftovers in an airtight container in the fridge. They’ll keep for 3-4 days. Reheat in the microwave or on the stove with a splash of broth to loosen it up.
For a crispy top, transfer the pasta to a baking dish. Sprinkle with extra cheese and broil for 2-3 minutes until golden and bubbly.
Want to make it ahead? Cook the onions and store them in the fridge. When you’re ready to eat, finish the recipe with fresh pasta.
Freeze portions for quick meals later. Thaw overnight in the fridge before reheating. Add a bit of cream or broth when warming to keep it creamy.