Description
French onion pasta is the ultimate comfort food, combining the rich flavors of caramelized onions and creamy sauce with perfectly cooked pasta. This dish not only warms your heart but also impresses your guests, making it ideal for cozy dinners or special occasions. With minimal prep time, it’s accessible even for novice cooks. Get ready to twirl your fork in this cheesy delight that brings the essence of a Parisian bistro right to your kitchen.
Ingredients
Scale
- 12 oz fettuccine or pappardelle pasta
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 cup low-sodium beef broth
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- Caramelize the Onions: In a large skillet over medium heat, melt butter. Add sliced onions and a pinch of salt. Cook for about 20 minutes until golden brown.
- Add Broth and Seasonings: Pour in beef broth and thyme; simmer on low heat for about 10 minutes until slightly reduced.
- Cook the Pasta: In a separate pot, boil salted water and cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
- Create the Sauce: Return drained pasta to its pot and stir in heavy cream with the onion mixture. Adjust consistency with reserved pasta water if needed.
- Add Cheese: Stir in Parmesan cheese until melted and combined. Toss with pasta until evenly coated.
- Serve: Plate generously, garnishing with extra Parmesan and fresh thyme if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 550
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: For vegetarian options, substitute beef broth with vegetable broth. Experiment with different cheeses like Gruyère for added flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.