Description
This French Onion Pasta recipe combines the rich, caramelized flavors of French onion soup with tender pasta for a deliciously comforting dish. Slow-cooked onions create a deep, savory base enhanced with white wine, garlic, and thyme, then mixed with a creamy broth and melted Gruyère and Parmesan cheeses. Perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
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
Garnish
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Caramelize the Onions: Heat butter and olive oil together in a large skillet over medium heat. Add the thinly sliced onions along with salt, pepper, sugar, and dried thyme to the pan. Cook slowly, stirring occasionally, for 25-30 minutes until the onions are deeply golden brown and caramelized, releasing their natural sweetness.
- Deglaze & Build the Sauce: Pour in the dry white wine, if using, and cook for about 2 minutes until the wine has reduced and the pan is deglazed. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add Flour to Thicken: Sprinkle the all-purpose flour over the caramelized onions and stir well to coat evenly. This will help thicken the sauce as it cooks further.
- Add Broth and Simmer: Gradually pour in the beef or vegetable broth while stirring constantly to avoid lumps. Allow the mixture to simmer gently until the sauce thickens to a creamy consistency.
- Add Cream and Simmer: Stir in the heavy cream and let the sauce simmer on low heat to meld the flavors and thicken slightly more.
- Cook the Pasta: While the sauce simmers, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain thoroughly.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet containing the onion sauce. Toss well to coat every piece of pasta with the creamy onion sauce.
- Add the Cheese: Stir in the shredded Gruyère and grated Parmesan cheeses until completely melted and incorporated into the pasta and sauce mixture, creating a rich, cheesy finish.
- Serve & Garnish: Plate the pasta hot and garnish with fresh thyme or parsley if desired for a touch of color and freshness.
Notes
- Using dry white wine is optional but adds depth to the sauce.
- Be patient when caramelizing onions; slow cooking is key to develop sweetness and flavor.
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- For a vegetarian option, use vegetable broth instead of beef broth.
- Pasta shapes like penne or rigatoni work best to hold the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
