Description

If you’re a fan of the rich, caramelized flavor of French onion soup, imagine that cozy taste transformed into a comforting, creamy pasta dish. French Onion Pasta is an extraordinary fusion of all the savory goodness of the classic soup with a satisfying bowl of pasta. This dish combines caramelized onions, a touch of wine, a flavorful broth, and melted cheese for a truly indulgent dinner experience. Let’s dive deep into how you can recreate this amazing dish at home.

Ingredients

- Pasta (Spaghetti, Linguine, or Fettuccine): Any type of long pasta works well.

- Onions (Yellow or White): About four medium onions.

- Butter and Olive Oil: A combination of both for flavor and sautéing.

- White Wine: For deglazing and adding depth to the sauce.

- Beef or Vegetable Broth: To mimic the flavor profile of French onion soup.

- Fresh Thyme: For added herbaceous flavor.

- Garlic: Two to three cloves, finely minced.

- Grated Cheese (Gruyère or Parmesan): The key ingredient for that melted cheese effect.

- Bay Leaf: To enhance the aromatic complexity.

Instructions

Step 1: Caramelize the Onions

1. Heat a large skillet over medium heat and add a tablespoon each of butter and olive oil.

1. Add the sliced onions to the skillet. Cook for about 40-50 minutes, stirring occasionally, until the onions are caramelized to a deep golden brown. This slow-cooking process allows the natural sugars in the onions to break down and create an incredibly sweet, deep flavor.

1. Add a teaspoon of balsamic vinegar during the last few minutes for added sweetness.

1. Once the onions are caramelized, add the minced garlic and cook for an additional 2 minutes, allowing the garlic to soften and meld with the onion.

If you love recipes that involve long, flavorful processes like this one, you may also be interested in our Guide to Baked Beans, which also takes its time to perfect the flavors.

Step 2: Deglaze and Build the Sauce

1. Pour in white wine to deglaze the pan. This step involves scraping all those flavorful caramelized bits at the bottom of the skillet and incorporating them into the sauce. These bits, called “fond,” are packed with flavor.

1. Once the wine has reduced, add the broth and bring to a gentle simmer.

1. Add a bay leaf and let the sauce simmer for about 10 minutes, until slightly reduced. Stir in some fresh thyme leaves for additional depth.

If you’re interested in hearty, broth-based dishes, be sure to check out our Caldo de Res Recipe, which offers another take on a comforting broth-based dish.

Step 3: Cook the Pasta

1. In a separate pot, bring water to a boil and salt it generously. Cook your pasta according to the package directions until al dente. Reserve a cup of the pasta water.

1. Add the pasta directly into the skillet with the onion sauce. The pasta water contains starch, which helps bind the sauce to the pasta, making it extra creamy.

Step 4: Bring It All Together

1. Add the reserved pasta water as needed to loosen the sauce.

1. Stir in grated Gruyère cheese until melted and creamy.

1. Finish with a knob of butter for extra silkiness and season to taste with salt and pepper.

1. Optionally, add a splash of cream or a drizzle of sherry for added richness.

For more cheesy delights, take a look at our Buffalo Chicken Slider

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Cuisine: French-Italian Fusion

Nutrition

Serving Size: per serving
Calories: 530 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 11 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 50 mg