epicurious4.6
One-Pot French Onion Pasta
This easy pasta borrows all of the beloved flavors of French onion soup—caramelized onions, gooey cheese—using very few dishes.
👥 4 Servings👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●oven
📝 Preparation Steps
1
Heat 3 Tbsp. extra-virgin olive oil in a large (3½-qt. capacity or more) high-sided ovenproof skillet, rondeau, or other short-sided pot over medium-high heat. Add 4 large yellow onions, thinly sliced, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–⏱️ 35 minutes. Add 6 garlic cloves, finely chopped, and 4 tsp. chopped thyme and cook, stirring often, until fragrant, about ⏱️ 1 minute. Add ¾ cup dry white wine and cook, stirring occasionally, until reduced by about half, about ⏱️ 3 minutes. Add 5½ cups water and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to bottom of pan, until almost all of the liquid has been absorbed, a thick sauce has formed, and pasta is al dente, 10–⏱️ 14 minutes.
. extra-virgin olive oil3 Tbsplarge yellow onions, thinly sliced4. chopped thyme4 tsp. lumache (snail shells) or other medium shell pasta1 lb
2
Remove pot from heat and add 1 oz. Parmesan, finely grated (about ½ cup), 5 Tbsp. unsalted butter, 1 Tbsp. Dijon mustard, 2 tsp. sugar, 2 tsp. Worcestershire sauce, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground black pepper and stir until cheese is melted.
. Parmesan, finely grated (about ½ cup)1 oz. unsalted butter5 Tbsp. Dijon mustard1 Tbsp. sugar2 tsp. Worcestershire sauce2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. freshly ground black pepper, plus more1 tsp
3
Place a rack in upper third of oven; heat broiler. Scatter 8 oz. Gruyère, coarsely grated (about 2 cups), over pasta and broil until melted and golden brown in spots, 2–⏱️ 5 minutes depending on your broiler.
. Gruyère, coarsely grated (about 2 cups)8 oz
4
Top with thinly sliced chives if using just before serving.
Thinly sliced chives (for serving; optional)
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