Description
Indulge in the rich, savory flavors of French onion soup in this delightful twist on a classic pasta dish. Caramelized onions, Gruyère, and Parmesan cheese come together in a creamy, one-pot meal that is sure to impress.
Ingredients
Scale
For the Caramelized Onions:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
For the Pasta:
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 4 cups beef broth
- 2 cups water
- 12 ounces short pasta (such as rigatoni or penne)
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- fresh parsley, chopped, for garnish
Instructions
- Caramelize the Onions: In a large, deep skillet or Dutch oven, heat butter and olive oil over medium heat. Add onions, sugar, and 1/2 teaspoon salt; cook slowly, stirring often, for 20–25 minutes until deep golden and caramelized.
- Add Flavorings: Stir in garlic and thyme; cook for 1 minute. Deglaze pan with white wine if using, scraping up browned bits.
- Cook the Pasta: Add beef broth, water, pasta, remaining salt, and black pepper; bring to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 10–12 minutes until pasta is al dente and liquid is absorbed.
- Finish and Serve: Stir in Gruyère and Parmesan until melted and creamy. Adjust seasoning if needed. Garnish with parsley before serving.
Notes
- For a richer flavor, use all beef broth instead of adding water.
- You can broil the finished pasta for 2–3 minutes to create a golden cheese topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 440 kcal
- Sugar: 9 g
- Sodium: 870 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 45 mg
