Umami Recipes
Umami Recipes


One-Pot French Onion Pasta

4 servings


50 minutes

total time


3 tbsp. unsalted butter

3 large yellow onions (about 2 lb. total), halved lengthwise, thinly sliced

4 cloves garlic, finely chopped

2 tsp. fresh thyme leaves, plus more for serving

1/2 c. dry white wine, such as Sauvignon Blanc

12 oz. dried cavatappi

1 (32-oz.) box low-sodium beef broth

1 c. water

Kosher salt

Freshly ground black pepper

1 c. finely grated Gruyère cheese (about 3 oz.), plus more for serving


In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20 minutes. (If onions are browning too quickly, stir in a few tablespoons of water, scraping up brown bits on bottom of pot.)

Add garlic and thyme and cook, stirring, until garlic is fragrant, about 2 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add pasta, broth, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until pasta is al dente, 14 to 16 minutes.

Stir cheese into pasta until melted and combined. Top with more cheese and thyme before serving.


Serving Size




Total Fat

17 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat

0 g


46 mg


1279 mg

Total Carbohydrate

74 g

Dietary Fiber

5 g

Total Sugars

8 g


24 g

4 servings


50 minutes

total time
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