Description
A rich and comforting one pan pasta made with deeply caramelized onions, tender pasta, savory broth, creamy sauce, and melted gruyere cheese.
Ingredients
Scale
- 12 ounces dry pasta such as fettuccine or linguine
- 3 large yellow onions, thinly sliced
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup shredded gruyere cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place a large deep skillet over medium heat.
- Add butter and olive oil to the pan. Once melted, add the thinly sliced onions and cook for 20 to 25 minutes, stirring occasionally, until deeply golden and caramelized.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth and heavy cream, stirring to combine, and bring to a gentle simmer.
- Add the dry pasta directly into the pan, ensuring it is mostly submerged in the liquid. Stir in thyme, salt, and black pepper.
- Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Stir in the shredded gruyere cheese until melted and creamy.
- Serve warm straight from the pan.
Notes
- Caramelize the onions slowly for the deepest flavor.
- Stir the pasta occasionally to prevent sticking.
- If the sauce becomes too thick, add a splash of broth or cream to loosen it.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 8g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg