Description

A savory fusion of French onion soup and creamy pasta, this dish brings caramelized onions, rich broth, and melted cheese into a comforting pasta meal.

Ingredients

Units Scale

2 tablespoons butter
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
4 cups beef broth
8 oz pasta (fusilli or penne work well)
1/2 cup heavy cream
1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
1 cup shredded Gruyère cheese
1/4 cup grated Parmesan cheese

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Instructions

In a large skillet or Dutch oven, heat butter and olive oil over medium heat.
Add the sliced onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, until onions are deeply caramelized, about 30-40 minutes.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until wine is mostly evaporated.
Add beef broth and thyme. Bring to a simmer and cook for 10 minutes.
Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
Add the cream to the onion mixture and stir to combine.
Stir in the cooked pasta, reserved pasta water as needed, and Gruyère cheese. Mix until cheese is melted and pasta is well coated.
Sprinkle with Parmesan cheese before serving. Optional: broil briefly to melt and brown the top.

Notes

Use vegetable broth instead of beef broth for a vegetarian version.
Gruyère can be substituted with Swiss or mozzarella cheese.
Add mushrooms for extra umami flavor.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 7g
Sodium: 740mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 4g
Protein: 15g
Cholesterol: 65mg