Description
A deeply comforting dish that combines the rich, savory depth of French onion soup with the satisfying heartiness of pasta. This recipe features sweet, jammy caramelized onions, a savory broth-infused sauce, and a generous topping of gooey, melted Gruyère cheese, creating the ultimate comfort meal that feels gourmet yet is surprisingly easy to make at home.
Ingredients
4 tablespoons Unsalted Butter
3 large Yellow Onions, thinly sliced
4 cloves Garlic, minced
2 tablespoons All-Purpose Flour
4 cups Beef Broth, low-sodium
1/2 cup Heavy Cream
1 tablespoon Fresh Thyme, chopped (or 1 teaspoon dried)
1 lb Short Pasta (e.g., Rigatoni, Penne)
1 ½ cups Gruyère Cheese, shredded
Salt and Black Pepper, to taste
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-40 minutes, until deeply golden brown, soft, and jammy
- While the onions are caramelizing, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining
- Once onions are caramelized, add the minced garlic and fresh thyme. Cook for one minute until fragrant. Sprinkle the flour over the onions and stir continuously for about one minute
- Slowly pour in the beef broth, stirring and scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicke
- Reduce heat to low and stir in the heavy cream. Season with salt and black pepper to taste
- Add the cooked pasta to the sauce. Stir in 1 cup of the shredded Gruyère cheese until it is completely melted. If the sauce is too thick, add a splash of reserved pasta water
- Serve immediately, topping each bowl with the remaining ½ cup of shredded Gruyère cheese and fresh thyme for garnish
Notes
For best results, caramelize the onions ‘low and slow’ to develop deep, sweet flavor without burning them.
Shred your own cheese from a block of Gruyère for the smoothest, gooiest melt.
Variations: Use vegetable or chicken broth. Add protein like shredded chicken or mushrooms. Turn it into a pasta bake by topping with cheese and breadcrumbs and baking at 400°F (200°C) until golden.
Don’t forget to reserve pasta water; it’s essential for creating a silky sauce that clings to the pasta.
For extra texture, top the finished dish with garlic-toasted croutons.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 79 mg