French Onion Pasta

Ingredients

• 12 oz New York Strip Steak (1 thick steak, about 1 inch thick)
• 2 tbsp Olive Oil (Extra‑virgin for seasoning)
• 1 tsp Kosher Salt (Season steak and onions)
• 1 tsp Freshly Cracked Black Pepper (Season steak and onions)
• 4 tbsp Unsalted Butter (Divided: 2 tbsp for onions, 2 tbsp for steak)
• 1 sprig Fresh Thyme (Adds aroma to steak)
• 1 large White Onion (Thinly sliced)
• 1 cup Heavy Whipping Cream (Full‑fat for sauce richness)
• 3/4 cup Parmesan Cheese (Freshly grated; 1/2 cup in sauce, extra for topping)
• 8 oz Farfalle Pasta (About 2 cups dried)

Instructions

1. Season the Steak

   Pat the steak dry, drizzle both sides with olive oil, then sprinkle evenly with kosher salt and freshly cracked black pepper. Let it sit at room temperature while you prep the rest of the dish.

   Time: PT5M

2. Slice the Onion

   Trim the root end, halve the white onion, and slice into thin half‑moons (about 1/8‑inch thick).

   Time: PT3M

3. Preheat the Oven

   Set the oven to 375°F (190°C) and allow it to come to temperature.

   Time: PT5M

   Temperature: 375°F

4. Caramelize the Onions

   Heat a cast‑iron skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When foamy, add the sliced onions, a pinch of salt, and a pinch of pepper. Stir occasionally and cook until deep golden and sweet, about 20 minutes.

   Time: PT20M

5. Boil Water for Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

6. Sear the Steak

   While the onions cook, heat a second skillet until very hot. Add 1 tbsp butter and the thyme sprig. Place the seasoned steak in the pan and sear 3 minutes on the first side without moving, then flip and sear another 3 minutes.

   Time: PT6M

7. Finish Steak in the Oven

   Transfer the skillet (or move steak to an oven‑safe pan) into the preheated oven. Roast for 5‑7 minutes for medium doneness (internal temp ~140°F).

   Time: PT7M

   Temperature: 375°F

8. Rest the Steak

   Remove the steak from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.

   Time: PT10M

9. Make the Cream‑Parmesan Sauce

   Reduce the heat under the onion pan to low. Stir in 1 cup heavy whipping cream, scraping the browned bits (deglazing). Add 1/2 cup grated Parmesan and stir until the sauce thickens, about 3 minutes. Taste and adjust salt/pepper.

   Time: PT3M

10. Cook the Farfalle

    Add the farfalle to the boiling water and cook according to package directions until al dente, usually 10 minutes. Reserve 1/4 cup pasta water, then drain.

    Time: PT10M

11. Combine Pasta and Sauce

    Return the drained farfalle to the skillet with the cream‑onion sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Sprinkle the remaining 1/4 cup Parmesan and toss again.

    Time: PT2M

12. Plate and Serve

    Slice the rested steak against the grain into 1/2‑inch strips. Place a mound of pasta on each plate, top with steak slices, and finish with a drizzle of any remaining sauce and extra Parmesan if desired.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

2 g