Description

This French Onion Pasta marries the comforting flavors of classic French onion soup with a hearty pasta dish. Caramelized onions lend a sweet, savory depth, while beef or vegetable broth and a splash of wine create a rich, silky sauce. Finished with melted Gruyère cheese, this pasta is truly indulgent—perfect for cozy dinners and impressive enough for guests!

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon granulated sugar (optional, to aid caramelization)
2 cloves garlic, minced
½ cup dry white wine (optional, can substitute with more broth)
2 cups beef or vegetable broth
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
8 ounces (about 225 g) short pasta (e.g., penne, fusilli, or rigatoni)
½ cup grated Gruyère cheese (or Swiss cheese)
Salt and freshly ground black pepper, to taste

Instructions

Caramelize the Onions:

In a large, deep skillet or pot, melt the butter and olive oil over medium heat.
Add the sliced onions and sprinkle with sugar (if using) to help with caramelization.
Cook, stirring occasionally, for about 20–25 minutes or until the onions are a deep golden brown. Adjust the heat if the onions begin to brown too quickly.

Add Garlic and Wine:

Stir in the minced garlic and cook for 1 minute, making sure it doesn’t burn.
Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the pan. Simmer for about 2–3 minutes, allowing the alcohol to evaporate.

Simmer the Sauce:

Add the beef or vegetable broth and the dried thyme. Season with salt and pepper.
Lower the heat and let the mixture simmer gently for about 5–7 minutes to develop flavor.

Cook the Pasta:

Meanwhile, cook the pasta in a separate pot of salted boiling water according to package instructions until al dente.
Drain the pasta, reserving about ½ cup of the pasta cooking water.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet with the caramelized onion sauce.
Stir well to coat the pasta evenly. If the sauce looks too thick, add a splash of the reserved pasta water.

Add Cheese and Serve:

Sprinkle in the grated Gruyère cheese and stir until it melts and coats the pasta.
Taste and adjust seasoning with more salt, pepper, or thyme if desired.
Serve hot, garnished with additional thyme or cheese if you like.

Notes

Variations:

For a vegetarian option, use vegetable broth and skip the wine or use a vegetarian-friendly white wine.
Use different cheeses like Swiss, mozzarella, or a blend of cheeses for varied flavor.

Allergy/Intolerance Considerations:

Dairy-free option: replace butter with vegan butter or extra olive oil, and use a dairy-free cheese alternative.
Gluten-free option: use gluten-free pasta and ensure all other ingredients are certified gluten-free.

Tips for Preparation:

Take your time with caramelizing the onions; patience is key to developing that sweet, deep flavor.
If you prefer a thicker sauce, reduce the broth a bit longer or add a small amount of cornstarch slurry.

Taste Adjustments:

Add a dash of hot sauce or red pepper flakes if you like some heat.
Extra herbs such as rosemary or basil can bring different aromatics to the dish.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1/4 of recipe
Calories: ~550 kcal
Sugar: ~11 g
Sodium: ~900 mg
Fat: ~24 g
Saturated Fat: ~12 g
Unsaturated Fat: ~12 g
Trans Fat: 0 g
Carbohydrates: ~65 g
Fiber: ~4 g
Protein: ~18 g
Cholesterol: ~50 mg