Description
A simple pasta dish flavored like classic French onion soup.
Ingredients
Scale
- 1 pound pasta (like penne or rotini)
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add onions and cook slowly, stirring occasionally, for 20 to 25 minutes until deeply caramelized and brown.
- Add garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
- Add the beef broth and thyme. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Reduce heat to low. Stir in the heavy cream.
- Add the drained pasta to the skillet. Toss to coat with the sauce. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
- Remove the skillet from the heat. Stir in the Gruyère and Parmesan cheese until melted and smooth.
- Season with salt and pepper. Serve immediately.
Notes
- For deeper onion flavor, caramelize the onions slowly over low heat.
- Use good quality beef broth for the best taste.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 4
- Protein: 28
- Cholesterol: 70
Keywords: French onion pasta, caramelized onions, Gruyère, creamy pasta, beef broth sauce