French Onion Pasta

Ingredients

• 1 large Yellow Onion (sliced into 1/4‑inch rings)
• 1 tablespoon Unsalted Butter (softened)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 teaspoon Dried Thyme
• 1/2 cup Dry White Wine (dry Chardonnay recommended)
• 2.5 cups Dry Pasta (cavatelli or penne, uncooked)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Heavy Cream
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Gruyère Cheese (shredded from a block for best melt)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Slice the Onion

   Trim the ends of the large yellow onion and slice it into 1/4‑inch thick rings, trying to keep the slices as even as possible for uniform caramelization.

   Time: PT5M

2. Mince the Garlic

   Peel and finely mince three garlic cloves.

   Time: PT3M

3. Shred the Cheeses

   Shred the Gruyère cheese and grate the Parmesan cheese; set aside.

   Time: PT5M

4. Heat Butter and Oil

   Place the Dutch oven over medium‑low heat and add 1 tbsp butter and 1 tbsp olive oil. Let the butter melt completely.

   Time: PT2M

5. Caramelize the Onions – First Batch

   Add the sliced onions, sprinkle a pinch of salt and pepper, stir to coat, then cover the pot. Cook for 5 minutes.

   Time: PT5M

6. Caramelize the Onions – Remaining Batches

   Uncover, stir the onions, then cover again and cook for another 5 minutes. Repeat once more for a total of 15 minutes of cooking, stirring each time the lid is removed.

   Time: PT10M

7. Add Aromatics and Wine

   Sprinkle 1 tsp dried thyme over the onions, add the minced garlic, then pour in 1/2 cup dry white wine. Stir and let the wine reduce for about 2 minutes.

   Time: PT2M

8. Add Pasta, Stock, and Cream

   Add 2.5 cups dry pasta, pour in 2 cups chicken stock, and stir in 1 cup heavy cream. Mix everything together.

   Time: PT2M

9. First Simmer

   Cover the pot and let the mixture simmer for 10 minutes.

   Time: PT10M

10. Second Simmer to Al Dente

    Uncover, give a quick stir, then cover again and cook for another 10‑12 minutes until the pasta is al dente and the sauce has thickened.

    Time: PT12M

11. Finish with Cheese

    Remove the pot from heat, stir in 1/2 cup grated Parmesan and 1 cup shredded Gruyère until fully melted and the sauce becomes glossy.

    Time: PT3M

12. Serve

    Dish the creamy French onion pasta into bowls, top with extra shredded Gruyère or Parmesan if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

55g

Fat

25g

Fiber

3g