Description
Viral French Onion Pasta is a one‑pot wonder combining slow‑caramelized onions, savory broth, and melty Gruyère‑Parmesan cheese for a cozy, creamy dinner that tastes like French onion soup in pasta form.
Ingredients
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh or dried thyme
- 1 cup beef broth (or vegetable broth for vegetarian)
- 12 oz pasta (rigatoni, penne, or shells)
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: 1/4 cup white wine
Instructions
- In a large pot over medium heat, melt butter with olive oil. Add sliced onions and a pinch of salt; cook, stirring occasionally, for 30–40 minutes until deep golden and caramelized. Deglaze with water or wine as needed.
- Add garlic and thyme; cook 1 minute until fragrant. Pour in beef broth (and wine if using) and bring to a simmer.
- Add uncooked pasta, stir, and simmer, stirring occasionally, until pasta is al dente and most broth is absorbed (around package time).
- Reduce heat to low. Stir in Gruyère and Parmesan until melted and creamy. Season with salt and pepper to taste.
- Serve immediately in bowls, topped with extra cheese, thyme, parsley, or crispy fried onions if desired.
Notes
- Make it vegetarian by using vegetable broth instead of beef broth.
- Short pasta like rigatoni, penne, fusilli, or shells works best to catch the sauce.
- Double the recipe with a large pot, ensuring enough liquid so pasta cooks evenly.
- Substitute Gruyère with Swiss, fontina, or mozzarella if needed.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth or milk to restore creaminess.
- Freeze cooked pasta up to 2 months; thaw and reheat gently to revive texture.
- If onions aren’t caramelizing, lower heat, stir more often, and add a splash of liquid to prevent burning.
