Description
A rich and savory pasta dish inspired by the classic French onion soup, combining caramelized onions, pasta, broth, and melted cheese for a comforting meal.
Ingredients
Units
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups beef broth
- 8 oz pasta (such as fusilli or penne)
- 1 teaspoon fresh thyme leaves
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large skillet, heat butter and olive oil over medium heat.
- Add sliced onions, salt, and sugar. Cook slowly, stirring frequently, for about 25-30 minutes until the onions are deeply caramelized.
- Add minced garlic and cook for 1 minute more.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook for 2-3 minutes until the wine reduces slightly.
- Add the beef broth and bring to a simmer.
- Add the uncooked pasta and thyme, and simmer uncovered, stirring occasionally, for 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Stir in the Gruyère and Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Gruyère cheese can be substituted with Swiss cheese.
- For extra richness, add a splash of heavy cream at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg