Description
A comforting fusion of French onion soup and pasta, combining caramelized onions, savory broth, and melted cheese for a rich and hearty dish.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups beef broth
- 8 oz pasta (rigatoni or penne)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional for creamier texture)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat butter and olive oil over medium heat.
- Add sliced onions, sugar, salt, and pepper. Cook, stirring often, for 25–30 minutes until deeply caramelized.
- Stir in minced garlic and cook for 1 more minute.
- Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2–3 minutes until reduced.
- Add beef broth and thyme, bring to a simmer and cook for another 10 minutes.
- Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup of pasta water and drain.
- Add cooked pasta to the onion mixture, along with reserved pasta water and heavy cream if using. Stir to coat.
- Stir in Gruyère and Parmesan cheeses until melted and creamy.
- Season with additional salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Use vegetable broth to make it vegetarian.
- For extra cheesiness, top with more Gruyère and broil briefly.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg