French Onion Pasta Recipe

Ingredients

• 12 oz Ziti Pasta (dry)
• 4 cup Beef Stock (low‑sodium)
• 2 count Yellow Onion (thinly sliced)
• 3 clove Garlic (minced)
• 3 tablespoon Unsalted Butter (cut into pieces)
• 2 tablespoon All-Purpose Flour (to thicken sauce)
• ½ cup Dry White Wine (Sauvignon Blanc) (optional, can substitute broth)
• 1 cup Gruyère Cheese (shredded)
• 2 tablespoon Fresh Parsley (chopped, for garnish)
• to taste teaspoon Salt (sea salt)
• to taste teaspoon Black Pepper (freshly ground)

Instructions

1. Gather and Prep Ingredients

   Slice the onions thinly, mince the garlic, shred the Gruyère, and measure out the stock, wine, butter, flour, salt and pepper.

   Time: PT5M

2. Caramelize Onions

   Melt the butter over medium‑low heat in the large sauté pan. Add the sliced onions, season with a pinch of salt and pepper, and cook, stirring every few minutes, until they turn deep golden brown, about 20–25 minutes.

   Time: PT25M

   Temperature: medium-low

3. Add Garlic

   Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.

   Time: PT2M

   Temperature: medium

4. Create a Roux

   Sprinkle the flour over the onions and garlic, stir to coat, and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium

5. Deglaze with Wine

   Pour the white wine into the pan, scraping up any browned bits, and let it reduce for about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Add Beef Stock and Simmer

   Gradually whisk in the beef stock, bring the mixture to a gentle simmer, and let it cook for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium

7. Cook Ziti Pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the ziti and cook al dente, about 11 minutes.

   Time: PT11M

   Temperature: high

8. Drain Pasta

   Reserve 1 cup of the pasta cooking water, then drain the ziti in a colander.

   Time: PT2M

9. Combine Pasta and Sauce

   Add the drained pasta to the onion‑wine‑stock sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water.

   Time: PT3M

   Temperature: medium

10. Melt Gruyère

    Stir in the shredded Gruyère cheese until it melts completely, creating a creamy coating.

    Time: PT2M

    Temperature: medium

11. Finish and Serve

    Season with additional salt and pepper if needed, sprinkle chopped parsley on top, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g