ULTIMATE FRENCH ONION PASTA
This French Onion Pasta transforms the comforting flavors of French onion soup into a satisfying pasta dish. With caramelized onions, a rich broth, and nutty Gruyère cheese, it's a simple yet delicious meal that will become a new family favorite.
Equipment
- Large, deep skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Pasta pot
- Colander
- Bowls for serving
Ingredients
- 1 pound pasta spaghetti, linguine, or fettuccine
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic, minced
- ¼ cup dry sherry or dry white wine
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup grated Gruyère cheese
- ¼ cup chopped fresh parsley, for garnish optional
Instructions
- Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
- Add sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply caramelized and a rich golden-brown color.
- Add minced garlic to the caramelized onions and cook for another minute until fragrant.
- Pour in the sherry (or white wine) and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two to reduce slightly.
- Pour in the beef broth, add thyme and bay leaf. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld together.
- While the sauce is simmering, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add the drained pasta to the skillet with the onion sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Remove from heat and stir in half of the Gruyère cheese.
- Divide the pasta among bowls. Top with remaining Gruyère cheese and garnish with fresh parsley, if desired. For an extra touch, you can broil the pasta for a minute or two to melt and brown the cheese.
Notes
Caramelizing onions takes time; cook them over medium-low heat, stirring occasionally to prevent burning. Beef broth is traditional, but vegetable broth can be used for a vegetarian version. Gruyère can be substituted with Swiss, Fontina, or a mix of Parmesan and mozzarella. Store leftovers in the refrigerator for up to 3 days. To reheat, microwave or heat in a skillet with a little broth or water.