French onion pasta

Ingredients

• 3 Yellow Onion (large, thinly sliced)
• 2 Tbsp Unsalted Butter (cut into small pieces, room temperature)
• 1 Tbsp Olive Oil (extra‑virgin preferred)
• 1/2 cup Beef Broth (low‑sodium)
• 2 Tbsp Dry White Wine (optional, adds depth)
• 1 tsp Fresh Thyme (leaves stripped)
• 1/2 Baguette (cut into 1‑inch slices)
• 1 cup Gruyère Cheese (grated)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Slice the onions

   Trim the ends of the onions, halve them, and slice thinly (about 1/8 inch).

   Time: PT5M

2. Caramelize the onions

   Heat butter and olive oil in a large skillet over medium heat. Add the sliced onions, stir to coat, then cook, stirring occasionally, for about 20 minutes until deep golden and sweet. If the onions start to brown too quickly, lower the heat.

   Time: PT20M

   Temperature: Medium heat

3. Deglaze and simmer

   Add the white wine (if using) and scrape the browned bits from the pan. Pour in the beef broth, add thyme, and let the mixture simmer for 5 minutes until slightly reduced. Season with salt and pepper.

   Time: PT5M

   Temperature: Medium‑low heat

4. Assemble the toast

   Place baguette slices on a baking sheet. Spoon a generous amount of the onion‑broth mixture onto each slice, then top with grated Gruyère.

   Time: PT5M

5. Broil until bubbly

   Position the baking sheet under the broiler set to high (about 450°F) and broil for 2‑3 minutes, or until the cheese is melted and lightly browned. Watch closely to avoid burning.

   Time: PT5M

   Temperature: 450°F

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g