Description
This one-pot pasta dish features sweet, jammy onions and a creamy sauce, delivering comfort food with minimal cleanup effort.
Ingredients
Main Ingredients
- 2 large Onions, thinly sliced (Yellow onions are best.)
- 2 tablespoons Butter or olive oil (or a mix)
- 3 cloves Garlic, minced
- 8 ounces Pasta (any short shape) (Cavatappi, orecchiette, or farfalle work well.)
- 4 cups Beef broth or veggie broth (Beef broth gives a classic flavor.)
- 1/2 cup White wine (optional)
- 1 teaspoon Thyme, fresh or dried
- 1 leaf Bay leaf (optional)
- 1 cup Heavy cream or half and half
- 1/2 cup Parmesan or Gruyere cheese, grated (Or both for extra richness.)
- to taste Salt
- to taste Black pepper
- splash Balsamic vinegar or a pinch of sugar (if needed) (To help brown the onions.)
Instructions
Preparation
- In a large pot, melt butter or oil over medium heat and add the sliced onions with a pinch of salt.
- Cook low and slow, stirring occasionally, until the onions turn soft, then golden, and finally deep brown and jammy (about 25-40 minutes).
- Add minced garlic and thyme, cooking for about 30 seconds until fragrant.
- If using, pour in white wine and deglaze the pot by scraping up the browned bits from the bottom.
Cooking
- Add dry pasta and broth to the pot. Stir and bring to a simmer.
- Simmer until pasta is tender, stirring every couple of minutes. Add more broth or water if it looks too dry.
- Lower heat and stir in cream and cheese until the sauce is silky.
- Taste and finish with black pepper, additional salt, and thyme if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water to maintain creaminess. You can also caramelize onions ahead of time for easier meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Cuisine: French