Description
A comforting twist on classic French onion soup, featuring caramelized onions, creamy broth, and melted cheese over pasta.
Ingredients
1 lb (450g) pasta (such as fettuccine or penne)
2 tablespoons butter
4 large yellow onions, thinly sliced
2 teaspoons sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups beef broth (or vegetable broth for a vegetarian option)
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
Fresh thyme or parsley for garnish (optional)
Instructions
- Cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
- In a large skillet, melt the butter over medium heat. Add the sliced onions and sugar, stirring occasionally. Cook for 25-30 minutes, or until the onions are soft, golden, and caramelized.
- Add the minced garlic to the skillet and cook for another 1-2 minutes, or until fragrant.
- Sprinkle the flour over the onions, stirring to combine. Cook for an additional 2 minutes, allowing the flour to absorb the fat.
- Slowly pour in the beef broth, milk, and heavy cream while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
- Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing it to coat with the sauce. Let it cook for an additional 2-3 minutes to allow the pasta to absorb the flavors.
- Sprinkle the grated Gruyère and Parmesan cheese over the pasta. Stir until the cheese melts and the sauce becomes creamy.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
For a vegetarian option, use vegetable broth and omit the Worcestershire sauce.
Swap Gruyère cheese for Swiss, mozzarella, or cheddar if needed.
For a spicier kick, add red pepper flakes or hot sauce while seasoning the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding milk or broth if needed.
Freeze the pasta and sauce separately for up to a month. Reheat thoroughly when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 65mg
