Description

A comforting twist on classic French onion soup, this pasta dish combines caramelized onions, rich beef broth, and melty cheese for a cozy, flavorful meal.

Ingredients

Units Scale

2 tablespoons butter
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1 teaspoon salt
1/2 teaspoon sugar
2 cloves garlic, minced
1/2 cup dry white wine
2 cups beef broth
8 oz pasta (fusilli or penne)
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet or Dutch oven, heat butter and olive oil over medium heat.
Add sliced onions, salt, and sugar. Cook slowly for 30-40 minutes, stirring often, until onions are deeply caramelized.
Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in the white wine and deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes.
Add beef broth and dried thyme. Simmer for another 10 minutes to deepen the flavor.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
Add the cooked pasta to the onion mixture and stir to combine.
Sprinkle in the Gruyère and Parmesan cheeses, stirring until melted and creamy. Season with salt and pepper to taste.
Garnish with chopped fresh parsley and serve warm.

Notes

Use vegetarian broth and cheeses for a vegetarian-friendly version.
Fontina or Swiss cheese can be used instead of Gruyère.
For added richness, stir in a splash of heavy cream at the end.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 580mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 15g
Cholesterol: 35mg