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French Onion Pasta : French Onion Pasta You ll Love Easy Dinner

French Onion Pasta

A comforting fusion of classic French Onion Soup and hearty pasta, featuring slow-caramelized onions, savory broth, and gooey Gruyère cheese. Perfect for cozy dinners and slow Sunday afternoons.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 800
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Onions Base
  • 3 large yellow or brown onions thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 2 tablespoons all-purpose flour
  • 4 cups high quality beef broth low sodium preferred
  • 1 leaf bay leaf
  • 1/2 cup heavy cream optional
Pasta
  • 1 pound cooked pasta rigatoni, pappardelle, or fusilli recommended
  • 1.5 cups freshly grated Gruyère cheese for topping and mixing
  • salt and black pepper to taste

Equipment

  • Large Heavy-bottomed Pot or Dutch Oven
  • Wooden spoon
  • Grater
  • Large Pot for Cooking Pasta
  • Colander

Method
 

  1. Caramelize the Onions (The Slow Dance): In a large, heavy bottomed pot or Dutch oven, melt the butter and olive oil over medium low heat. Add your thinly sliced onions and a generous pinch of salt. Stir occasionally, letting the onions soften and slowly turn a beautiful deep amber brown. This can take anywhere from 40 to 60 minutes. Don’t be tempted to turn up the heat; low and slow is the key to true caramelization, not burning.
  2. Build the Aromatic Base: Once your onions are deeply caramelized, add the minced garlic and thyme. Stir constantly for about one minute until the garlic is fragrant. You don’t want it to brown, just to release its wonderful aroma.
  3. Deglaze the Pan: Pour in the dry white wine to deglaze the pot. Use a wooden spoon to scrape up all those browned bits (the fond) from the bottom. Those little bits are concentrated flavor bombs! Let the wine bubble and reduce by about half, which should only take a couple of minutes.
  4. Create the Sauce: Sprinkle the flour over the onions and stir to combine. Cook for about one minute to get rid of any raw flour taste. Slowly, while whisking or stirring continuously, pour in the beef broth. Add the bay leaf and a pinch of paprika if using. Bring the mixture to a gentle simmer.
  5. Simmer and Meld: Reduce the heat to low, cover the pot, and let the sauce simmer for at least 15 minutes. While the sauce is simmering, cook your pasta in a separate pot of salted water according to package directions until al dente.
  6. Bring It All Together: Remove the bay leaf and thyme sprigs from the sauce. If aiming for extra creaminess, stir in the heavy cream. Add the drained, cooked pasta directly to the pot with the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.
  7. The Cheesy Finale: Stir in about two thirds of the grated Gruyère cheese until it’s melted and gooey, creating a truly luxurious sauce. Serve the pasta immediately in warm bowls, and top each serving with the remaining grated Gruyère.

Nutrition

Calories: 800kcalCarbohydrates: 80gProtein: 25gFat: 35gSaturated Fat: 18gCholesterol: 85mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 300mgIron: 4mg

Notes

This recipe can be adapted for vegan or gluten-free diets as noted in the variations section.
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