Save on Pinterest I had been caramelizing onions for what felt like hours, my tiny apartment filled with that sweet, savory smell that makes your stomach growl. My roommate walked in and asked what I was making. I said French onion soup, but then I saw the pasta on the counter and thought, what if I just combine them?
The first time I served this to friends, we sat around the table on a rainy Sunday. Nobody said much for the first ten minutes except occasional mmm sounds. Then someone asked for seconds, and the whole dish vanished before the conversation picked up again.
Ingredients
- Yellow onions: The high sugar content in yellow onions gives you that deep caramelization that makes this dish sing
- Olive oil and butter: Butter gives flavor but oil prevents burning. Together they are your onion caramelization dream team.
- Sugar: Just a tiny pinch helps the onions brown faster and develop those complex, nutty flavors we are after
- White wine: Use something you would drink. It cuts through the richness and brightens the whole dish
- Broth: Vegetable broth keeps it vegetarian but beef broth will give you that classic French onion soup depth
- Dried thyme and bay leaf: These herbs add subtle earthiness that ties everything together beautifully
- Fettuccine or linguine: Long strands hold onto the sauce well. I like fettuccine for its slightly wider surface area
- Gruyère cheese: The undisputed star. Nutty, creamy, and melts into pure velvet. Worth every penny
- Parmesan cheese: Adds salty, umami punch that balances the rich Gruyère perfectly
Instructions
- Caramelize the onions:
- Melt butter with olive oil in a large, deep skillet over medium heat. Add sliced onions and sugar, then let them cook slowly, stirring occasionally. The patience test is real here. You want deep golden brown, almost sticky onions, which takes about 20 to 25 minutes.
- Add the aromatics:
- Stir in minced garlic and cook for just one minute until fragrant. You will know it is ready when that gorgeous garlic smell hits your nose.
- Deglaze the pan:
- Pour in white wine and scrape up all those browned bits from the bottom. Those little flavor gems are worth fighting for. Let the wine cook down until mostly evaporated, about 2 minutes.
- Create the broth base:
- Add thyme, bay leaf, and broth. Bring everything to a gentle boil. The kitchen should smell absolutely incredible right about now.
- Cook the pasta:
- Add uncooked pasta directly to the boiling broth. Reduce heat to medium low and simmer uncovered, stirring frequently so nothing sticks. The pasta will absorb the liquid as it cooks, taking on all that flavor in 10 to 12 minutes.
- Finish with cheese:
- Remove the bay leaf. Stir in Gruyère and Parmesan until melted and creamy. Season with salt and plenty of black pepper. The sauce should coat the pasta beautifully.
- Serve it up:
- Plate it hot while the cheese is still gooey. A sprinkle of fresh parsley and extra grated cheese on top never hurts anybody.
Save on Pinterest This recipe became my go to for sick friends. Something about warm, cheesy pasta with sweet onions feels like a hug in a bowl. I have made it for three different people recovering from the flu, and every single one said it was exactly what they needed.
The Wine Question
Sauvignon Blanc is my top pick. Its crisp acidity cuts right through the rich cheese and sweet onions. A chilled glass alongside a steaming bowl is pretty much perfection on a plate.
Make It Yours
Sautéed mushrooms make this even more hearty. Add them after the onions caramelize, before the garlic goes in. Fresh thyme works beautifully if you have it. Just triple the amount since dried herbs are more concentrated.
Leftovers Love
This actually tastes better the next day. The flavors have time to really meld together. Store it in the fridge and reheat with a splash of broth to loosen it back up.
- It freezes well too, up to three months
- Thaw overnight in the fridge before reheating
- Top with fresh cheese after reheating for the best texture
Save on Pinterest Comfort food does not get much better than this. Sweet onions, creamy cheese, and pasta all in one pot. What more could you want?
Recipe Questions & Answers
- → How do you caramelize onions properly?
Cook sliced onions slowly over medium heat with butter and oil, stirring occasionally until they become deep golden and sweet, about 20-25 minutes.
- → Can I use different types of pasta?
Fettuccine or linguine work best as they cook evenly in broth, but you can substitute with other long pasta shapes if preferred.
- → What broth options work best for this dish?
Vegetable broth keeps it vegetarian-friendly, while beef broth adds richness and depth to the flavor profile.
- → Is it possible to make this gluten-free?
Yes, simply use certified gluten-free pasta to maintain texture and flavor without gluten.
- → How can I enhance the flavor of the cheese blend?
Substitute Gruyère with Swiss cheese for a milder taste or add extra Parmesan for sharpness and depth.
- → Can additional vegetables be included?
Sautéed mushrooms are an excellent addition, providing extra umami and texture to complement the rich onions and cheese.