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French Onion Pasta Recipe

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★★★★

4 from 31 reviews

This French Onion Pasta recipe combines the rich, deep flavors of caramelized onions with a creamy cheese sauce, infused with thyme and a hint of white wine. Perfectly cooked pasta simmers directly in a savory beef broth, absorbing all the delicious flavors for a comforting and elegant one-pan meal that serves four.

Ingredients

Scale

Pasta

  • 500 grams pasta of choice (I used mafalda)

Sauté Base

  • 2 tbsp olive oil
  • 1/3 cup butter
  • 3 large yellow onions, sliced
  • 3 garlic cloves, minced

Liquids & Seasonings

  • 1 tbsp Worcestershire sauce
  • 1/2 cup dry white wine (Chardonnay)
  • 6.5 cups beef stock (low sodium)
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper
  • 1 pinch nutmeg
  • 1 tbsp fresh thyme (plus more for garnishing)

Cheeses

  • 1 cup Gruyere, shredded (plus more for garnishing)
  • 1/2 cup Parmesan, shredded

Instructions

  1. Prepare the onions: Begin by slicing your onions and setting them aside.
  2. Heat fats: In a large deep pan, combine the olive oil and butter and warm over medium heat.
  3. Caramelize onions: Add the sliced onions and sauté over medium heat for at least 20 minutes, stirring frequently. Cook them low and slow to avoid burning and ensure they develop a rich caramelized color and deep flavor.
  4. Add aromatics and spices: Once the onions are caramelized, stir in the minced garlic, nutmeg, black pepper, and fresh thyme. Continue to sauté for an additional 2 minutes to release their fragrance.
  5. Deglaze the pan: Pour in the white wine and Worcestershire sauce, scraping the bottom of the pan to lift any browned bits. Let this simmer for 1-2 minutes until the wine reduces by half, intensifying the flavor.
  6. Add pasta and broth: Add the uncooked pasta to the pan, then pour in enough beef broth to just cover the pasta.
  7. Simmer pasta: Cover and let the mixture simmer over medium heat for 10-12 minutes, or until the pasta is cooked and most of the broth has been absorbed. Stir every few minutes to prevent the pasta from sticking to the pan.
  8. Finish with cream and cheese: Remove the pan from heat. Stir in the heavy cream, shredded Gruyere, and Parmesan cheese until the sauce is creamy and well combined. If needed, add a little extra heavy cream or beef broth to loosen the sauce to your desired consistency. Taste and adjust salt if necessary depending on your stock’s salt level.
  9. Serve and garnish: Plate the pasta immediately, topping with extra fresh thyme leaves and a sprinkle of Parmesan cheese for added flavor and presentation.

Notes

  • Use low sodium beef stock to control the saltiness of the dish.
  • Caramelizing onions low and slow is key to developing rich sweetness and depth.
  • Stir pasta frequently during simmering to prevent sticking or burning.
  • Gruyere adds a nutty and creamy flavor; substitute with Swiss cheese if unavailable.
  • Customize by using different shaped pasta as preferred.
  • Adding extra cream or broth helps adjust sauce thickness to your liking.

Keywords: French Onion Pasta, caramelized onions, creamy pasta, one-pan pasta, beef broth pasta, Gruyere pasta

Find it online: https://epicrecipebox.com/french-onion-pasta-recipe/