Description
French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with hearty pasta, creating a comforting and indulgent dish. This recipe features slowly caramelized onions cooked with herbs and white wine, blended into a creamy sauce with Gruyère and Parmesan cheese, tossed with your choice of pasta. Perfect for a cozy dinner, it delivers deep, savory flavors in just 40 minutes.
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
Pasta & Cheese
- 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 butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions, salt, black pepper, sugar, and dried thyme. Cook the onions, stirring occasionally, for 25-30 minutes until they turn a deep golden brown and develop a sweet, rich flavor. This slow cooking is key to bringing out the classic French onion taste.
- Deglaze & Build the Sauce: Pour in the dry white wine, if using, and cook for about 2 minutes until the wine reduces slightly and the pan is deglazed, lifting all the flavorful browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
- Thicken the Sauce: Sprinkle the all-purpose flour evenly over the onions and stir well to coat. Gradually pour in the beef or vegetable broth while stirring constantly to prevent lumps. Continue stirring until the sauce thickens.
- Simmer with Cream: Add the heavy cream to the sauce and reduce the heat to low. Let the sauce gently simmer while you prepare the pasta, allowing the flavors to meld and the sauce to become creamy and smooth.
- Cook the Pasta: Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta & Sauce: Add the drained pasta directly into the skillet with the onion sauce. Stir to coat the pasta evenly.
- Add the Cheese: Stir in the shredded Gruyère and grated Parmesan cheese until melted and fully incorporated into the sauce, creating a luscious, cheesy coating on the pasta.
- Serve & Garnish: Serve the French Onion Pasta hot, garnished optionally with fresh thyme or parsley for a touch of color and freshness.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- The white wine is optional but adds a lovely depth of flavor to the sauce.
- Gruyère cheese is preferred for its nutty and melting qualities, but you can substitute with Swiss cheese if needed.
- Caramelizing the onions slowly is crucial for depth of flavor; do not rush this step.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
