How To Make French Onion Pasta + Cheesy Croutons

Ingredients

• 4 pieces Sweet Large Onions (peeled and thinly sliced)
• 2 pieces Bay Leaf (for flavor)
• 1 teaspoon Salt (kosher or sea salt)
• 3 cloves Garlic Cloves (2 crushed for onions, 1 crushed for croutons)
• 1/4 teaspoon White Pepper (ground)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/8 teaspoon Nutmeg (freshly grated)
• 2 tablespoons Brandy (or dry sherry, cognac)
• 1/2 cup White Wine (dry, such as Sauvignon Blanc)
• 3 cup Bone Stock (beef or chicken stock, homemade or store‑bought)
• 1.75 cup Water (split: 3/4 cup for softening onions, 1 cup for broth)
• 8 ounce Uncooked Pasta (short pasta such as elbow macaroni or shells)
• 4.5 cup Stale Bread (cut into bite‑size cubes; about 6–8 slices)
• 3 tablespoons Butter (melted)
• 2 tablespoons Olive Oil (for sautéing onions)
• 1 cup Gruyère Cheese (freshly grated)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Slice the Onions

   Peel the four sweet large onions and slice them thinly (about 1/8‑inch).

   Time: PT10M

2. Sauté Onions

   Heat olive oil and butter in the Dutch oven over medium heat. Add the sliced onions, bay leaf, and 1 tsp salt. Add 3/4 cup water, cover, and cook, stirring occasionally, until the onions are soft and start to turn golden, about 15 minutes.

   Time: PT15M

   Temperature: Medium heat

3. Add Aromatics

   Stir in the 2 crushed garlic cloves, white pepper, black pepper, and grated nutmeg. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Deglaze with Brandy

   Remove the pot from the heat and carefully add 2 tbsp brandy (or sherry). Return to the heat and let the alcohol evaporate, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

5. Add White Wine and Reduce

   Pour in 1/2 cup dry white wine. Simmer, stirring, until the wine reduces by half, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Build the Soup Base

   Add the bone stock and the remaining 1 cup water, bringing the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

7. Cook the Pasta in the Soup

   Stir in the uncooked pasta. Cook, stirring frequently and scraping the bottom of the pot, until the pasta is al dente (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

8. Prepare Cheesy Croutons

   While the pasta cooks, toss the bread cubes with the remaining butter, 1 crushed garlic clove, and a pinch of salt. Spread on a baking sheet and bake at 375°F for 10 minutes, or until golden and crisp.

   Time: PT10M

   Temperature: 375°F

9. Incorporate Half the Cheese

   Remove the bay leaf from the pot. Stir in half of the grated Gruyère and Parmesan mixture until melted and well‑combined.

   Time: PT2M

10. Assemble and Broil

    Transfer the mac mixture to an oven‑safe baking dish. Top with the toasted croutons and the remaining cheese blend. Place under the broiler for 5 minutes, or until the cheese is bubbly and golden.

    Time: PT5M

    Temperature: Broil

11. Serve

    Remove from the oven, let rest for 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

5g