Description
A comforting dish that blends the rich flavors of French onion soup with pasta, topped with melted Gruyère cheese.
Ingredients
Scale
- 12 oz wide pasta (e.g., pappardelle or fusilli)
- 2 large yellow onions, sliced
- 2 tbsp butter
- 4 cups low-sodium beef or vegetable broth
- 1/2 cup white wine
- 1 cup Gruyère cheese, shredded
- 3 cloves garlic, minced
- 1 tbsp fresh thyme (or parsley/rosemary)
- Salt and pepper, to taste
- 1 cup reserved pasta water
Instructions
- Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook for about 30 minutes, stirring occasionally, until golden brown.
- Add garlic and wine: Once caramelized, add minced garlic and cook for another minute. Deglaze the pan with white wine, scraping up browned bits.
- Incorporate broth: Pour in broth, bring to a simmer, stir in herbs, and season with salt and pepper. Simmer for 10 minutes.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain.
- Combine and finish: Add cooked pasta to the broth mixture, tossing to coat. If too thick, add reserved pasta water as needed.
- Add Gruyère: Remove from heat and fold in half of the Gruyère cheese. Top with remaining cheese.
- Broil until golden: Transfer to an oven-safe dish and broil for 2-3 minutes until cheese is bubbly and golden.
- Serve and enjoy: Garnish with fresh herbs if desired, and serve hot.
Notes
Patience is key when caramelizing the onions for a deep flavor. Feel free to add sautéed mushrooms or adjust the cheese to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 9g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta, French onion soup, comfort food, cheesy pasta, Gruyère