One Pot French Onion Pasta - Delicious One Pot Dinner Recipe!

Ingredients

• 3 pieces Large Onion (sliced 1/4‑inch thick; freeze for 10 minutes before slicing to reduce tears)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 8 ounces Cremini Mushrooms (sliced)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Thyme (leaves stripped from stems, chopped)
• 0.25 cup Dry White Wine or Cherry Wine (optional; adds depth)
• 1 tablespoon Worcestershire Sauce
• 4 cups Beef Stock (low‑sodium; can substitute chicken or vegetable stock)
• 12 ounces Rotini Pasta (any short pasta shape works)
• 0.25 cup Heavy Cream (full‑fat for velvety sauce)
• 1 cup Gruyère Cheese (shredded from a block)
• 1.5 teaspoons Kosher Salt (divided)
• 0.5 teaspoon Freshly Ground Black Pepper (freshly cracked)

Instructions

1. Prepare the Onions

   Place the three peeled onions in the freezer for about 10 minutes, then trim the root and stem ends, halve them, and slice each half into 1/4‑inch thick slices.

   Time: PT10M

2. Caramelize the Onions

   In the large pot, melt 2 Tbsp unsalted butter with 2 Tbsp olive oil over medium heat. Add the sliced onions and ½ tsp kosher salt, stirring to coat. Cook, stirring every 3–4 minutes, until deep golden‑brown and jammy, about 30 minutes.

   Time: PT30M

   Temperature: medium

3. Add Mushrooms, Garlic, and Herbs

   Add the sliced cremini mushrooms, minced garlic, 1 Tbsp fresh thyme, an additional ½ tsp kosher salt, and a few twists of freshly ground black pepper. Cook, stirring, for 3–4 minutes until mushrooms soften.

   Time: PT4M

   Temperature: medium

4. Deglaze with Wine and Worcestershire

   Pour in ¼ cup dry white (or cherry) wine and 1 Tbsp Worcestershire sauce. Scrape the browned bits from the bottom of the pot and let the liquid reduce for about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Cook Pasta in Stock

   Add 4 cups beef (or chicken) stock and the 12 oz rotini pasta. Bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, for 12 minutes or until the pasta is al dente and most of the liquid is absorbed.

   Time: PT12M

   Temperature: medium‑high

6. Finish with Cream and Cheese

   Reduce heat to low. Stir in ¼ cup heavy cream followed by 1 cup shredded Gruyère cheese. Continue stirring until the cheese melts and the sauce becomes velvety, about 3 minutes.

   Time: PT3M

   Temperature: low

7. Serve

   Ladle the creamy pasta into bowls, garnish with extra grated Gruyère or a sprinkle of fresh thyme if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

600

Protein

19 g

Carbohydrates

62 g

Fat

18 g

Fiber

1.2 g