French Onion Pasta
French Onion Pasta
Ingredients
For the French Onion Pasta
- 3 yellow onions, large, sliced into 1/4-inch half-moons
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 12 ounces short pasta, such as ditalini or elbow macaroni
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Baguette
- 1 baguette, sliced into 1/2-inch thick rounds
- 1 tablespoon olive oil
- 1 cup Gruyere cheese, freshly grated
Instructions
- 1
Prepare the onions and garlic: Slice the yellow onions into 1/4-inch thick half-moons. Mince the garlic cloves.
⏱️ 10 min
- 2
Caramelize the onions: In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the sliced onions to the pot. Cook, stirring occasionally, for 30 minutes, or until the onions are deeply golden brown and very soft. Adjust heat as needed to prevent burning.
⏱️ 30 min
- 3
Add aromatics: Stir in the minced garlic and fresh thyme sprigs. Sauté for 1 minute, or until the garlic is fragrant.
⏱️ 1 min
- 4
Deglaze and add liquids: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook for 1-2 minutes until the wine has mostly evaporated. Then, add the vegetable broth.
⏱️ 3 min
- 5
Add pasta and simmer: Stir in the short pasta. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Finish the pasta: Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and creamy. Season the pasta with salt and black pepper to taste. Remove and discard the thyme sprigs.
⏱️ 2 min
- 7
Prepare cheesy baguette: While the pasta cooks, preheat your broiler. Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil. Evenly distribute the grated Gruyere cheese over each baguette slice.
⏱️ 5 min
- 8
Broil the baguette: Place the baking sheet under the preheated broiler for 1-3 minutes, watching carefully, until the cheese is golden brown and bubbly. Do not walk away, as broilers can burn quickly.
⏱️ 2 min
- 9
Serve: Ladle the French onion pasta into bowls. Top each serving with 2-3 toasted cheesy Gruyere baguette slices and garnish with additional fresh thyme sprigs or grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pasta
For the French Onion Pasta
- 3 yellow onions, large, sliced into 1/4-inch half-moons
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 12 ounces short pasta, such as ditalini or elbow macaroni
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Baguette
- 1 baguette, sliced into 1/2-inch thick rounds
- 1 tablespoon olive oil
- 1 cup Gruyere cheese, freshly grated
Instructions
- 1
Prepare the onions and garlic: Slice the yellow onions into 1/4-inch thick half-moons. Mince the garlic cloves.
⏱️ 10 min - 2
Caramelize the onions: In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the sliced onions to the pot. Cook, stirring occasionally, for 30 minutes, or until the onions are deeply golden brown and very soft. Adjust heat as needed to prevent burning.
⏱️ 30 min - 3
Add aromatics: Stir in the minced garlic and fresh thyme sprigs. Sauté for 1 minute, or until the garlic is fragrant.
⏱️ 1 min - 4
Deglaze and add liquids: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook for 1-2 minutes until the wine has mostly evaporated. Then, add the vegetable broth.
⏱️ 3 min - 5
Add pasta and simmer: Stir in the short pasta. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Finish the pasta: Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and creamy. Season the pasta with salt and black pepper to taste. Remove and discard the thyme sprigs.
⏱️ 2 min - 7
Prepare cheesy baguette: While the pasta cooks, preheat your broiler. Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil. Evenly distribute the grated Gruyere cheese over each baguette slice.
⏱️ 5 min - 8
Broil the baguette: Place the baking sheet under the preheated broiler for 1-3 minutes, watching carefully, until the cheese is golden brown and bubbly. Do not walk away, as broilers can burn quickly.
⏱️ 2 min - 9
Serve: Ladle the French onion pasta into bowls. Top each serving with 2-3 toasted cheesy Gruyere baguette slices and garnish with additional fresh thyme sprigs or grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min