Description
This French Onion Pasta recipe is a delightful twist on the classic French onion soup, combining caramelized onions, thyme, white wine, and creamy Gruyère cheese into a rich and comforting pasta dish.
Ingredients
Units
Scale
Onion Mixture:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced 1/4-inch thick
- 3/4 teaspoon kosher salt, plus more to taste
Aromatics and Pasta:
- 5 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves
- 3/4 cup dry white wine
- 4 cups low-sodium beef broth
- 1 cup water
- 2 bay leaves
- 1 pound dried orecchiette pasta
Finishing Touches:
- 1/4 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 cup grated Gruyère or Swiss cheese (about 3.2 ounces), plus more for serving
- Freshly ground pepper, to taste
Instructions
- Sweat and caramelize the onions: Place a Dutch oven or large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted completely, add the onions and salt. Cook until the onions soften and release most of their liquid, stirring occasionally, about 10 minutes.
- Add the aromatics and deglaze: Add the garlic and fresh thyme. Mix and cook until the garlic is fragrant, 2 to 3 minutes. Add the white wine and use a wooden spoon to scrape and deglaze the bottom of the pot.
- Cook the pasta: Add the beef broth, water, and bay leaves. Cover with a lid and bring the mixture to a boil. Add the pasta and simmer, uncovered, until al dente, about 10 minutes, stirring occasionally to make sure the pasta doesn’t stick to the pan and is always mostly submerged in liquid.
- Stir in the heavy cream, Worcestershire, and cheese: Remove the pot from the heat and stir in the heavy cream, Worcestershire, and grated cheese. Remove the bay leaves and season with salt and pepper, to taste. The sauce will thicken as it cools a bit. Top with more cheese before serving.
Notes
- For a vegetarian option, use vegetable broth instead of beef broth.
- This dish pairs well with a side of crusty bread and a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
