French Onion Pasta

why make this recipe

French Onion Pasta takes the classic flavors of French onion soup and transforms them into a delicious pasta dish. This recipe is perfect for those who love the rich and savory taste of caramelized onions and ooey-gooey cheese. The combination of beef stock, cream, and melted cheeses makes this dish creamy and comforting, combining the best of both worlds: a hearty meal and familiar, comforting flavors. Whether you’re serving it for a family dinner or a cozy night in, this dish is sure to impress.

how to make French Onion Pasta

Ingredients:

• 500 grams pasta of choice (I used mafalda)
• 2 tbsp olive oil
• 1/3 cup butter
• 3 garlic cloves (minced)
• 3 large yellow onions (sliced)
• 1 tbsp Worcestershire sauce
• 1/2 cup dry white wine (Chardonnay)
• 6.5 cups beef stock (low sodium)
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1 pinch nutmeg
• 1 tbsp fresh thyme (plus more for garnishing)
• 1 cup Gruyere cheese (shredded, plus more for garnishing)
• 1/2 cup Parmesan cheese (shredded)

Directions:

1. Begin by slicing your onions and set aside.
2. In a large deep pan, add your olive oil and butter and set to medium heat.
3. Add your onions and sauté them for at least 20 minutes, stirring often. Cook them low and slow to avoid burning and to ensure they become caramelized.
4. Once your onions are caramelized and rich in color, add the garlic, nutmeg, pepper, and fresh thyme. Sauté for an additional 2 minutes.
5. Deglaze the pan with your white wine and Worcestershire sauce, scraping all bits from the bottom. Let it simmer for 1-2 minutes, or until the wine reduces by half.
6. Add your pasta and beef broth, ensuring the broth just covers the pasta.
7. Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed. Stir the pasta every few minutes to prevent it from sticking to the bottom.
8. Remove from heat, add your heavy cream, Gruyere cheese, and Parmesan cheese, mixing until combined. You can add more heavy cream or beef broth to loosen the sauce if needed.
9. Taste the dish to see if it needs any additional salt based on the stock used.
10. Dish up right away and top with extra fresh thyme and a sprinkle of Parmesan cheese.

how to serve French Onion Pasta

Serve French Onion Pasta warm, garnished with extra thyme and Parmesan cheese on top. It pairs well with a simple green salad or some crusty bread to soak up the creamy sauce.

how to store French Onion Pasta

Store any leftovers in an airtight container in the refrigerator. This dish can be kept for about 3-4 days. To reheat, gently warm it in a saucepan with a splash of broth or cream to restore its creamy texture.

tips to make French Onion Pasta

• Make sure to cook the onions slowly. This step is key for developing deep flavor.
• Stir the pasta regularly while it cooks to avoid sticking.
• Adjust the thickness of the sauce by adding more cream or beef broth if it gets too thick.
• Taste and adjust seasoning before serving, especially if you used low-sodium stock.

variation

You can swap the beef stock for vegetable stock for a vegetarian version. Adding cooked mushrooms or some spinach can also enhance the flavors and nutrition of the dish.

FAQs

Can I use a different type of cheese?
Yes! If you can’t find Gruyere, other cheeses like mozzarella or cheddar can work well too.

Can I make this dish ahead of time?
Yes, you can prep the onions and sauce ahead of time, then combine with cooked pasta when ready to serve for a quick meal.

Is this recipe suitable for freezing?
This dish can be frozen, but the texture may change upon reheating. It’s best enjoyed fresh!

French Onion Pasta

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A delicious pasta dish that captures the rich flavors of French onion soup with caramelized onions and melted cheese, perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 500 grams pasta of choice (mafalda recommended)
• 2 tbsp olive oil
• 1/3 cup butter
• 3 garlic cloves (minced)
• 3 large yellow onions (sliced)
• 1 tbsp Worcestershire sauce
• 1/2 cup dry white wine (Chardonnay)
• 6.5 cups beef stock (low sodium)
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1 pinch nutmeg
• 1 tbsp fresh thyme (plus more for garnishing)
• 1 cup Gruyere cheese (shredded, plus more for garnishing)
• 1/2 cup Parmesan cheese (shredded)

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Instructions

1. Slice your onions and set aside.
2. In a large deep pan, add olive oil and butter over medium heat.
3. Add onions and sauté for at least 20 minutes, stirring often to caramelize.
4. Once caramelized, add garlic, nutmeg, pepper, and thyme; sauté for an additional 2 minutes.
5. Deglaze with white wine and Worcestershire sauce. Simmer for 1-2 minutes until reduced by half.
6. Add pasta and beef broth, ensuring the broth covers the pasta.
7. Cover and simmer on medium heat for 10-12 minutes until pasta is cooked and broth absorbed, stirring occasionally.
8. Remove from heat and mix in heavy cream, Gruyere, and Parmesan. Adjust thickness with more cream or broth if necessary.
9. Taste and adjust seasoning if needed, then serve with fresh thyme and Parmesan on top.

Notes

Make sure to cook the onions slowly for the best flavor. Store leftovers in an airtight container for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 5g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 80mg

Keywords: French onion, pasta, comfort food, creamy pasta, cheese