Recipe 15 of 100: Easy One Pan French Onion Soup Pasta

Ingredients

• 12 oz Spaghetti (dry, broken in half for easier stirring)
• 2 large Yellow Onion (thinly sliced)
• 2 Tbsp Unsalted Butter (softened)
• 1 Tbsp Olive Oil (extra‑virgin)
• 4 cup Beef Broth (low‑sodium)
• 1/2 cup Dry White Wine (optional, adds depth)
• 1/2 cup Heavy Cream (full‑fat for richness)
• 1 cup Gruyère Cheese (shredded, preferably aged)
• 1 tsp Fresh Thyme (leaves only)
• 1 piece Bay Leaf (whole)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Slice the onions

   Trim the ends off the onions, halve them, and slice thinly into half‑moon pieces.

   Time: PT5M

2. Caramelize the onions

   Heat butter and olive oil in a large skillet over medium‑low heat. Add the sliced onions, a pinch of salt, and cook, stirring occasionally, until deep golden brown and sweet, about 12 minutes.

   Time: PT12M

   Temperature: medium‑low

3. Deglaze with wine

   Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it reduce for 1–2 minutes.

   Time: PT2M

   Temperature: medium

4. Add broth and herbs

   Stir in the beef broth, thyme, and bay leaf. Bring to a gentle boil.

   Time: PT3M

   Temperature: medium

5. Cook the pasta in the soup

   Add the broken spaghetti to the boiling broth. Stir to separate strands and cook, uncovered, stirring occasionally, until al dente (about 9‑10 minutes), adding a splash of water if needed to keep the pasta submerged.

   Time: PT10M

   Temperature: medium‑high

6. Finish with cream and cheese

   Reduce heat to low. Stir in the heavy cream and shredded Gruyère until the cheese melts and the sauce becomes glossy. Remove the bay leaf.

   Time: PT3M

   Temperature: low

7. Season and serve

   Season with freshly ground black pepper and additional salt if needed. Spoon the pasta into bowls, garnish with extra Gruyère and a sprinkle of fresh thyme.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

55g

Fat

15g

Fiber

3g