French Onion Pasta
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
438 kcal
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Course
Main Course
French Onion Pasta
Report
This ultra-creamy French Onion Pasta features plenty of caramelized sweet onions, fresh thyme, al dente pasta and lots of cheesy goodness. It's a fun twist on french onion soup; delicious served as is or with chicken, steak, fish or ground beef.
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Ingredients
- 4 yellow onion sliced 1/8th inch thick
- 4 Tbsp. butter unsalted
- 1/2 cup white wine dry
- 4 cloves garlic minced
- 1 Tbsp. thyme fresh, chopped
- 1/2 tsp. salt
- 1/4 tsp. chili flakes
- 2 Tbsp. flour
- 1 cup beef broth
- 8 oz. cream cheese softened
- 2 cups water reserved pasta water
- 1/3 cup gruyere cheese or Parmesan cheese, shredded
- 16 oz. cavatappi pasta
- parsley for garnish
Instructions
- Melt the butter in a large stainless steel saucepan, cast iron skillet or pot over medium-high heat.
- Add 1-2 large handfuls of the onions at a time. Stir for a few minutes, and then add more onions in, a few handfuls at a time, until they are all added. Season with a small pinch of salt.
- Stir until the onions have softened, about 5 minutes. Then turn the heat down to medium-low and cook until the onions are sweet and have a deep golden brown color. This will take about 45 minutes to an hour. Stir the onions every 3 minutes or so to prevent them from sticking or burning. Add a splash of white wine as needed to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary.
- Meanwhile, cook the pasta al dente according to package directions. Reserve 2 cups of the pasta water. Drain and set aside.
- Once the onions are browned and sweet, add the garlic, thyme, salt and chili flakes. Stir to combine.
- Add the flour and stir to coat the onions. Then add in the beef broth. Simmer for 2-3 minutes.
- Add the cooked pasta to the onions, with 1/2 cup of the reserved pasta water. Stir to combine.
- Add the cream cheese with another 1/2 cup of pasta water and stir until the cheese has melted and coated the pasta.
- Taste and adjust seasonings as desired and add more pasta water to create a creamier sauce. Serve with cheese and parsley on top and enjoy.
Notes
- Storage: keep in an air-tight container in the fridge for 3-4 days.
- How to slice the onions: peel the onions and half the onions through the root end. Cut off the root to ensure the slices separate when you begin to cut. Then, with the onion cut side down, use a mandolin or sharp knife to make thin 1/8th inch slices in the onion. Be sure onions are evenly sliced.
- Feel free to use other types of pasta. Penne, bow tie, rigatoni, orecchiette, elbows, etc.
Nutrition Information
Show Details
Serving
1serving
Calories
438kcal
(22%)
Carbohydrates
53g
(18%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
51mg
(17%)
Sodium
369mg
(15%)
Potassium
290mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
664IU
(13%)
Vitamin C
5mg
(6%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 369mg | 15% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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