Description
This rich and comforting French Onion Pasta combines the deep, caramelized flavors of traditional French onion soup with hearty pasta. Sweet, golden-browned onions simmered in a creamy broth and layered with Gruyère and Parmesan cheese create a luscious sauce that coats perfectly cooked pasta for an indulgent yet easy-to-make meal.
Ingredients
Scale
For the Onion Sauce
- 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
For the Pasta
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Caramelize the Onions: Heat the 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 slowly, stirring occasionally, for 25-30 minutes until they become deeply golden brown and caramelized, developing a rich sweetness.
- Deglaze and Build the Sauce: Pour in the dry white wine, if using, to deglaze the pan. Cook for about 2 minutes until the wine has reduced by half. Add the minced garlic and sauté for another minute until fragrant.
- Thicken the Sauce: Sprinkle the all-purpose flour over the onions, stirring well to coat them evenly. Gradually pour in the beef or vegetable broth while stirring constantly to avoid lumps. Continue stirring until the sauce thickens and becomes smooth.
- Add Cream and Simmer: Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently while preparing the pasta, allowing the flavors to meld and the sauce to become creamy and luscious.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta well, reserving a little pasta water if needed.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the onion sauce. Toss gently to coat all the pasta evenly in the rich sauce.
- Add the Cheese: Stir in the shredded Gruyère and grated Parmesan cheeses until melted and fully incorporated, creating a cheesy, gooey texture that binds the dish together.
- Serve and Garnish: Plate the pasta hot, garnished with fresh thyme or parsley if desired, adding a fresh herbal note to complement the creamy, savory flavors.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- If you prefer a lighter dish, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Choosing Gruyère cheese is important for its melting quality and distinct flavor; Swiss cheese can be a substitute but will alter the flavor.
- Make sure to caramelize the onions slowly to develop deep flavor without burning them.
- Reserve some pasta water to loosen the sauce if it becomes too thick when combining with pasta.
