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French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Description

French Onion Pasta combines the rich, caramelized flavors of French onion soup with hearty pasta for a comforting and cheesy meal. This dish features sweet, slow-cooked onions in a creamy broth-based sauce, finished with melted Gruyère and Parmesan cheeses, creating a luscious and satisfying dinner perfect for any night of the week.

Ingredients

Sauce and Onions

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sugar
  • ½ tsp dried thyme
  • ¼ cup dry white wine (optional)
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 2 cups beef or vegetable broth
  • ½ cup heavy cream

Pasta and Cheese

  • 8 oz pasta (penne, rigatoni, or your choice)
  • 1 cup shredded Gruyère cheese
  • ¼ cup grated Parmesan cheese

Garnish

  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. Caramelize the Onions: Heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions along with salt, black pepper, sugar, and dried thyme. Cook the onions, stirring occasionally, for 25 to 30 minutes until they become deep golden brown and caramelized, developing rich sweetness and depth of flavor.
  2. Deglaze & Build the Sauce: Pour in the dry white wine if using, and cook for about 2 minutes until it reduces slightly and the alcohol evaporates. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Thicken the Sauce: Sprinkle all-purpose flour over the caramelized onions, stirring well to coat them evenly. Gradually pour in the beef or vegetable broth while stirring constantly to prevent lumps, allowing the sauce to thicken smoothly.
  4. Add Cream and Simmer: Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently, allowing the flavors to meld and the sauce to thicken to a creamy consistency.
  5. Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a little pasta water if desired.
  6. Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the onion sauce. Toss to coat the pasta evenly with the rich sauce.
  7. Add the Cheese: Stir in the shredded Gruyère and grated Parmesan cheeses until they melt completely and create a luscious, cheesy coating around the pasta and onions.
  8. Serve & Garnish: Serve the French Onion Pasta hot, garnished with fresh thyme or parsley if desired, for a bright, fresh finish to the dish.

Notes

  • If you prefer a vegetarian option, use vegetable broth instead of beef broth.
  • The white wine is optional but adds a nice depth to the sauce; you can omit it if you prefer.
  • For a creamier sauce, reserve a small amount of pasta water and add as needed to loosen the sauce.
  • You can substitute Gruyère with Swiss or mozzarella cheese if unavailable.
  • Caramelizing onions thoroughly is key to developing the deep flavor; don’t rush this step.

Find it online: https://slsrecipes.com/french-onion-pasta-recipe/