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–+ servings
Jennifer Johnson

French Onion Pasta: Discover This Savory Delight Today!

A savory and creamy pasta dish inspired by the classic French onion soup, featuring caramelized onions and rich cheeses.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces pasta such as fettuccine or penne
  • 2 tablespoons olive oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are caramelized and golden brown.
  3. Stir in the minced garlic, sugar, salt, pepper, and thyme. Cook for an additional 2 minutes until fragrant.
  4. Pour in the beef broth and scrape the bottom of the skillet to deglaze. Let it simmer for 3-4 minutes until slightly reduced.
  5. Lower the heat and stir in the heavy cream. Gradually add the Gruyère cheese and Parmesan cheese, stirring until melted and smooth.
  6. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  7. Serve immediately, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a vegetarian version, substitute the beef broth with vegetable broth.
  • Add cooked mushrooms or spinach for extra flavor and nutrition.

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