Description
French Onion Pasta is a warm, creamy, and comforting dish combining the rich sweetness of slow-caramelized yellow onions with tender pasta, melted Gruyère cheese, and fresh thyme. This elegant yet easy-to-make recipe offers deep caramelized flavors in a smooth, savory sauce ideal for a cozy homemade dinner any time of the year.
Ingredients
Scale
Vegetables and Aromatics
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus extra for garnish
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Liquids
- 4 cups beef or vegetable broth
- 1 cup heavy cream or crème fraîche
Pasta and Cheese
- 12 ounces fettuccine or linguine pasta
- 1 1/2 cups grated Gruyère or Swiss cheese
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Caramelize the Onions: Slice the yellow onions thinly. In a large skillet, heat olive oil and butter over medium-low heat. Add the onions and cook slowly, stirring occasionally, until deep golden brown and fragrant, about 30-40 minutes.
- Prepare the Pasta: While onions cook, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
- Build the Sauce: Add minced garlic to the caramelized onions and sauté for about 1 minute. Pour in beef or vegetable broth and bring to a simmer. Stir in heavy cream and fresh thyme, letting the sauce thicken slightly over low heat. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Toss the cooked pasta into the sauce. Add reserved pasta water gradually to achieve a creamy, smooth consistency. Stir in grated Gruyère or Swiss cheese until melted and evenly distributed.
- Serve Warm: Plate the French Onion Pasta while hot. Garnish with extra thyme leaves or a sprinkle of cheese as desired and serve immediately.
Notes
- Cook onions low and slow for the deepest flavor and sweetness.
- Reserve pasta water to loosen and smooth the sauce without watering it down.
- Use freshly grated Gruyère cheese for optimal melting and flavor.
- Season gradually, especially when using broth with sodium, to avoid overseasoning.
- Add fresh thyme at the end of cooking to preserve its bright, fresh notes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg