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French Onion Pasta

A creamy and savory pasta dish inspired by classic French onion soup, featuring caramelized onions, rich broth, and a hint of cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: French, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces fettuccine or linguine Use fresh or dried pasta.
For the Onion Mixture
  • 2 tablespoons unsalted butter Add more for richer flavor if desired.
  • 2 tablespoons olive oil Helps prevent butter from burning.
  • 3 large yellow onions Thinly sliced.
  • 1 teaspoon salt Helps draw out moisture from onions.
  • 1 teaspoon sugar Enhances caramelization.
  • 2 cloves garlic Minced.
  • 1 cup beef or vegetable broth Use low-sodium for better control of saltiness.
  • 1 teaspoon fresh thyme Or ½ teaspoon dried thyme.
For the Cream Sauce
  • 1 cup heavy cream Room temperature for easier mixing.
  • 1 cup grated Gruyère cheese Can substitute with Swiss or mozzarella.
  • 1/2 cup Parmesan cheese Grated, for added flavor.
  • 1/2 teaspoon black pepper Freshly cracked for best flavor.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
Caramelize the Onions
  1. In a large skillet, heat the butter and olive oil over medium heat. Once melted, add the sliced onions and stir to coat.
  2. Sprinkle the salt and sugar over the onions. The salt will help draw moisture out of the onions, while the sugar will aid in caramelization.
  3. Cook the onions, stirring occasionally, for about 20-25 minutes until they are golden brown and caramelized. Lower the heat if they start to burn.
  4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make the Sauce
  1. Pour in the broth, thyme, and bay leaf into the skillet with the onions. Stir to combine and let it simmer for about 5 minutes to reduce slightly.
  2. Remove the bay leaf and lower the heat. Stir in the heavy cream, Gruyère cheese, and Parmesan cheese until melted and smooth.
  3. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  4. Season with black pepper to taste.
Combine and Serve
  1. Add the drained pasta to the skillet and toss to coat in the sauce. Ensure all pasta is evenly covered.
  2. Serve immediately, garnished with additional cheese and fresh thyme if desired.

Notes

This dish can be made vegetarian by using vegetable broth and omitting the beef broth. For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.