Description
French onion pasta is a creamy one-pot dish made with caramelized onion and your favorite pasta. If you are looking for a different version of pasta, then this French onion pasta recipe is for you! I usually make this pasta for my husband and kids on weekends; they love it. It is so easy to make and has a great taste and creamy texture.
French onion soup inspired this recipe. If you want the soup in a creamy pasta version, look at the details of this recipe below.
Ingredients
Scale
- 2 medium Onions
- 3 Cloves of Garlic
- 1 1/2 cups of Beef Broth
- 2 cups of casarecce pasta (or your favorite Pasta)
- 1/4 cup of white wine (I like to use Sauvignon Blanc)
- 2 tbsp of butter
- 2 tbsp olive oil
- 3 tbsp of all-purpose Flour
- Freshly grated Gruyere and Parmesan Cheese (use according to your liking)
- 1 Sprig of Thyme
- Seasoning salt and black pepper
For garnishing
- Freshly chopped Parsley (optional)
- grated parmesan cheese (optional)
Instructions
- Prepare the Onions and Garlic: Slice your yellow onion slightly more prominent than usual. I like to slice them a bit large because I want them to caramelize so they don’t burn. Mince your garlic as well.
- Caramelize the Onions and Garlic: Add olive oil and butter to the pan. Once melted, add your onions. Add salt, pepper, and thyme. The garlic can be added immediately, but I generally wait a few minutes before adding it. Since we don’t want the garlic or onions to sear, ensure the burner is low or medium. We want to simmer them so they reduce in size and expand in flavor.
- Adding Flour for Thickening the Sauce: After letting the onions and garlic cook for about 10-12 minutes, add the flour and mix well. Let that cook until the flour is not visible anymore (about 5 minutes). The flour will add body and texture to the sauce.
- Boil the Pasta: While the onion and garlic are cooking, boil your pasta and save ½ cup of boiled salted pasta water for further use.
- Create the Sauce: Add beef broth and water to your caramelized onion. Mix and stir continuously until the sauce thickens.
- Assembling Pasta: Add the boiled pasta and some of the pasta water that we separate into the prepared sauce and combine it well.
- Cheese Topping: Add freshly grated gruyere and parmesan cheese and mix well until the cheese has completely melted.
- Garnish and Serve: Garnish with extra parmesan cheese and chopped parsley for an extraordinary presentation.
Notes
- Cut the onion a bit larger than usual because we must caramelize it and stir it continuously because we don’t want the onions to burn.
- Choose quality ingredients for this pasta. Choose fresh parmesan and gruyere because the cheese melts in the pasta and helps make the creamy French onion pasta.
- The correct shape of pasta is a must. Choose the shape that holds the maximum flavors. I am using Casarecce pasta. The other best choices are Rigatoni, Penne, and Orecchiette.
- Caramelized onion is a crucial step in this recipe. Try to make the caramelized onion on low or medium heat. I don’t recommend cooking it on high heat because it will burn your onions and turn the pasta dark brown.
- To achieve the right sauce consistency, add the pasta or regular water to the sauce and then cook the pasta.
- You can also add unboiled pasta, but to do this, you must add the right amount of water and broth and note the cooking time. Cooking time may vary from pasta to pasta.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: French