French Onion Pasta with Gruyère
French Onion Pasta with Gruyère brings all the cozy flavors of French onion soup into a silky, comforting bowl of pasta. Slow-cooked onions, white wine, and rich broth create a deeply savory sauce that melts beautifully with Gruyère and Parmesan. It is elegant, satisfying, and easy to make with gluten-free pasta if desired.
Servings: 4 servings
Calories: 794kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 large yellow onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 teaspoon sugar
- salt to taste
- pepper to taste
- ½ cup dry white wine
- 1 cup beef broth
- 12 ounces pasta rigatoni, fussili, or pappardelle work well
- ½ cup heavy cream
- 1 cup shredded Gruyere cheese plus extra for optional topping
- ½ cup Parmesan cheese grated
- fresh parsley chopped, optional for top
Instructions
- In a large, heavy skillet or Dutch oven heat the butter and olive oil over medium-low heat.2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil
- Add the onions, sugar, thyme, and a pinch of salt. Cook slowly, stirring often, until onions are deeply golden brown and jammy, about 35-45 minutes. Don't rush this step; it is the base of the dish.3 large yellow onions, 1 teaspoon fresh thyme, 1 teaspoon sugar
- Stir in the garlic and cook for 1 minute.2 cloves garlic
- Add the wine, scraping up any browned bits. Let it reduce by half, about 3-4 minutes.½ cup dry white wine
- Add the beef broth and bring to a simmer. Let it reduce for 10 minutes so the flavors concentrate.1 cup beef broth
- Cook the pasta in salted water until just shy of al dente. Reserve about 1 cup of the pasta water, then drain the pasta.12 ounces pasta
- Stir the cream into the onion mixture. Add the drained pasta directly into the sauce. Turn off the heat and toss with the cheese and stir until creamy. Add the reserved pasta water a splash at a time to loosen the sauce if needed.½ cup heavy cream, ½ cup Parmesan cheese, 1 cup shredded Gruyere cheese
- Season with salt and pepper to taste.salt, pepper
- Serve with extra cheese and fresh parsley if desired.fresh parsley
Notes
Caramelizing the onions slowly is the key to the depth of flavor in this dish, so give them the full time to reach a deep golden color before moving on.
You can caramelize the onions a day in advance and store them in the refrigerator. When you are ready to cook, warm them gently, add the wine and broth, and proceed with the recipe.
If you are using gluten-free pasta, cook it just shy of al dente so it holds its shape when tossed with the sauce and be sure to reserve extra pasta water because gluten-free pasta absorbs more liquid as it sits.
Add the cheese off the heat to keep the sauce smooth and creamy.
Leftovers keep well for three to four days in the refrigerator and reheat best with a splash of broth or water to bring the sauce back together. This pasta is rich and comforting, and it is even better the next day when the flavors have time to settle.
I like using a dairy-free cream with this recipe or a coconut cream.
Can I skip the wine? Yes. Use more beef broth and add a splash of either red wine vinegar or balsamic vinegar.
If you like the taste of French onion soup, you may like French Onion Chicken. For another pasta, try my Feta Tomato Pasta!
Nutrition
Calories: 794kcal | Carbohydrates: 78g | Protein: 28g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 679mg | Potassium: 485mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1049IU | Vitamin C: 10mg | Calcium: 557mg | Iron: 2mg
