Description
Comforting French Onion Pasta with caramelized onions, Gruyere, and Parmesan cheese.
Ingredients
Scale
- 1 pound pasta (such as rigatoni, penne, or cavatappi)
- 4 large yellow onions, thinly sliced
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup chopped fresh thyme leaves
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Onions: Peel and thinly slice the onions.
- Start Sautéing: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced onions, sugar, salt, and pepper.
- Low and Slow is Key: Reduce the heat to low. Cook, stirring occasionally (about every 10-15 minutes), for about 45-60 minutes, or until the onions are a deep golden brown color and very soft.
- Prevent Sticking: If the onions start to stick, add a tablespoon or two of water or broth and scrape up any browned bits.
- Add the Garlic: Once the onions are caramelized, add the minced garlic and cook for about 1 minute, or until fragrant.
- Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
- Add the Broth and Worcestershire: Pour in the beef broth and add the Worcestershire sauce. Stir to combine.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Stir in Thyme: Stir in the chopped fresh thyme leaves.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may need to add more salt and pepper to taste.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package directions, minus about 1-2 minutes.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain Pasta: Drain the pasta in a colander.
- Combine Pasta and Sauce: Add the drained pasta to the pot with the French onion sauce. Toss to coat the pasta evenly.
- Add Pasta Water (if needed): If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Incorporate the Cheese: Add about 3/4 cup of the Gruyere cheese and 1/4 cup of the Parmesan cheese to the pasta and sauce. Toss until the cheese is melted and the sauce is creamy and smooth.
- Serve Immediately: Serve the French onion pasta immediately.
- Garnish and Enjoy: Garnish with the remaining Gruyere and Parmesan cheese and a sprinkle of fresh parsley.
Notes
- Don’t overcrowd the pot when caramelizing the onions.
- Use a good quality beef broth.
- Don’t overcook the pasta.
- Adjust the amount of cheese to your liking.
- For an extra touch of richness, stir in a tablespoon of heavy cream or crème fraîche at the end.
- Variations: Add protein (cooked chicken, sausage, or bacon), make it vegetarian (use vegetable broth), add vegetables (sautéed mushrooms or spinach), or spice it up (add a pinch of red pepper flakes).
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes