French Onion Soup Pasta
A comforting dish that combines traditional French onion soup flavors with hearty pasta, featuring caramelized onions, rich broth, and gooey cheese.
Ingredients
Pasta and Broth Ingredients
- 12 ounces pasta (such as fettuccine or penne)
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth (or beef broth if preferred)
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
Cheese and Garnish
- 1 cup grated Gruyère cheese (or Swiss cheese)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet or pot, melt the butter and olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes.
- Once the onions are caramelized, add the minced garlic and thyme. Stir for about 2 more minutes until fragrant.
- Pour in the vegetable broth (or beef broth) and bring to a simmer. Season with salt and pepper, adjusting to taste.
Combining Ingredients
- Add the cooked pasta to the broth mixture, stirring to combine everything evenly. Allow the pasta to heat through for about 2-3 minutes.
- Remove from heat and stir in half of the Gruyère and Parmesan cheese, mixing until melted and creamy.
Serving
- Serve the pasta in bowls. Top with the remaining Gruyère cheese and garnish with chopped parsley if desired.
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Notes
For optimal caramelization, be patient and stir occasionally. You can also personalize your broth with herbs or balsamic vinegar for additional flavor.