French Onion Pasta
A comforting and flavorful pasta dish featuring deeply caramelized onions in a rich and creamy sauce. Perfect for a weeknight meal.
Equipment
- Large pot or Dutch oven
- Large skillet
- Colander
Ingredients
Main Ingredients
- 3 large Yellow Onions thinly sliced
- 4 tablespoons Butter
- 2 teaspoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Dry White Wine optional; can substitute with chicken broth
- 4 cups Beef Broth
- 1 cup Heavy Cream
- 0.5 teaspoon Dried Thyme
- 0.25 teaspoon Sugar
- 1 pound Pasta penne, rigatoni, or your favorite shape
- 0.25 cup Parmesan Cheese grated, plus extra for serving
- Fresh Parsley chopped, for garnish (optional)
Instructions
Instructions
- Caramelize the onions: Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for 20-30 minutes, or until deeply caramelized and golden brown. Reduce heat if browning too quickly.
- Deglaze (optional): If using white wine, add it to the pot and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced.
- Simmer the broth: Pour in the beef broth, heavy cream, thyme, and sugar. Bring to a simmer, then reduce heat to low and simmer gently for 15 minutes.
- Cook the pasta: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Combine: Add the cooked pasta to the onion sauce. Stir in the Parmesan cheese and a little reserved pasta water if needed to thin the sauce.
- Garnish and serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
For a vegetarian option, substitute vegetable broth for beef broth. You can also add other vegetables like mushrooms or spinach to the sauce.