Description
A comforting dish that combines the rich flavors of classic French onion soup with pasta, featuring caramelized onions and melted Gruyère cheese.
Ingredients
Scale
- 900 g yellow onions, sliced
- 60 g unsalted butter
- 15 ml olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp granulated sugar (optional)
- 120 ml dry white wine
- 720 ml beef broth or mushroom broth
- 3–4 sprigs fresh thyme or 1/2 tsp dried thyme
- 320 g pasta (pappardelle, tagliatelle, or linguine)
- 200 g Gruyère cheese, grated
- 40 g Parmesan cheese (optional), grated
- 1 tsp lemon juice (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Slice the onions and set aside.
- In a skillet, heat the butter and olive oil over medium heat, add the onions and sugar (if using), and cook until deep golden brown (30-35 minutes).
- Deglaze with white wine, scraping the bottom of the pan, and simmer until mostly evaporated.
- Stir in the beef broth and thyme, simmer for 8-10 minutes to concentrate the flavor.
- Boil the pasta in salted water until al dente, reserve pasta water, and drain.
- Add hot pasta to the skillet with the sauce, adjusting thickness with reserved pasta water as needed.
- Fold in grated Gruyère and Parmesan until melted, adjust seasoning, and add lemon juice if desired.
- If preferred, top with extra Gruyère and broil until bubbly and golden.
Notes
For vegetarian versions, replace beef broth with mushroom broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 9g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg