One-Pot French Onion Pasta with Gruyère

3. cooks, add hot water or broth 1/4 cup at a time.
4. Take off the heat and stir in Dijon. Let the bubbling settle, then add Gruyère in small handfuls, stirring until melted. Adjust with a splash of hot broth if needed. Taste and finish with black pepper and thyme.

Tips for the Best Result

Caramelize the onions before adding broth; pale onions will produce a milder result. Grate cheese from a block so it melts smoothly. Pasta shapes absorb different amounts of liquid, so use tenderness as the final guide.

Storage and Reheating

Refrigerate covered for up to 3 days.