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Cozy Beef & Onion One-Pot Spaghetti

This Cozy Beef & Onion One-Pot Spaghetti is a rich, cheesy dinner made with ground beef, caramelized sweet onion, French onion soup, beef broth, spaghetti, cream, and melted Gruyere. Everything cooks in one pot for an easy comforting weeknight meal with minimal cleanup.
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Course: Dinner, Main Course
Cuisine: American, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

Beef and Onions
  • 3 tablespoons butter
  • 1 sweet onion diced
  • 1 lb ground beef
  • 1 tablespoon garlic minced
Broth
  • 4 cups beef broth
  • 1 10.5-ounce can French onion soup
  • 1 packet onion soup mix
  • 2 teaspoons dried parsley
  • black pepper to taste
Pasta and Finish
  • 12 oz spaghetti about 3/4 of a box; break in half if desired
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups Gruyere cheese shredded and divided; Parmesan may be substituted
  • parsley flakes a pinch, for topping

Equipment

  • Large Deep Skillet or Pot with Lid
  • Wooden spoon or spatula

Method
 

Cook the Beef and Onions
  1. Heat a large deep skillet or pot over medium-high heat. Melt the butter, then add the diced sweet onion.
  2. Cook the onion for about 10 minutes, stirring occasionally, until soft and golden. If it begins to stick, add a small splash of water.
  3. Add the ground beef and cook, breaking it into crumbles, until no pink remains.
  4. Drain any excess grease, then stir in the minced garlic and cook for 1 minute.
Cook the Spaghetti
  1. Pour in the beef broth and French onion soup. Add the onion soup mix, dried parsley, and black pepper. Stir well and bring to a gentle boil.
  2. Add the spaghetti, pushing the noodles down so they are submerged in the liquid. Breaking the spaghetti in half first will help it fit and cook evenly.
  3. Cover, reduce the heat as needed, and cook for about 15 minutes, stirring every few minutes to prevent the spaghetti from clumping or sticking to the bottom.
Finish the Pasta
  1. When the spaghetti is tender, turn off the heat.
  2. Stir in the heavy whipping cream and 1 cup of the shredded Gruyere until the cheese melts and the sauce becomes smooth and creamy.
  3. Sprinkle the remaining 1/2 cup cheese and a pinch of parsley flakes over the top.
  4. Cover the skillet again for a few minutes, or until the cheese on top is melted and gooey.
  5. Serve hot.

Notes

Break the spaghetti in half before adding it to the pot so it fits more easily and cooks evenly.
The sauce will thicken as it sits. Add a splash of beef broth or milk when reheating if needed.
Gruyere gives the dish a French onion-style flavor, but Parmesan can be used instead.
Serve with a crunchy green salad or garlic bread if desired.
Store leftovers covered in the refrigerator for up to 3 days.
Exact servings and overall recipe times were not provided, so those fields have been left blank.