French Onion Pasta
This baked French onion pasta is a delicious one-pot dinner that combines the flavors of classic French onion soup with creamy, cheesy pasta!
Servings: 6 servings
Ingredients
- 1 pound small cut pasta
- 4 large sweet onions thinly sliced
- 3 tablespoons butter
- 1 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 ½ teaspoons chopped fresh thyme
- ¼ cup dry red wine
- 3 cups beef stock
- ½ cup heavy cream
- ½ cup Parmigiano Reggiano plus additional for garnish
- 2 sprigs fresh thyme or substitute with ½ teaspoon dried thyme
Instructions
- Heat a large pan over medium-high heat, add the olive oil and butter. Cook until the olive oil is shimmering and the butter is melted.
- Add the sliced onions and cook until softened.
- Stir in the garlic, salt, pepper and sugar. Continue to cook on medium-low for 30-40 minutes until golden and caramelized, stirring frequently. Once caramelized, stir in the thyme and add the red wine deglazing the pan by scraping up the brown bits on the bottom of the pan.
- Add the uncooked pasta and beef stock. Simmer over medium heat for 15-20 minutes or until most of the stock is absorbed. Stir frequently so the pasta doesn’t stick to the bottom of the pan.
- Stir in the heavy cream and Parmesan. Stir to combine.
- Top the pasta with the gruyere and transfer to the oven. Bake for 10 minutes or until the cheese is golden brown and the pasta is bubbling.
- Garnish with additional thyme and parmesan.
- Serve immediately.
Nutrition
Calories: 551kcal | Carbohydrates: 77g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 638mg | Potassium: 692mg | Fiber: 5g | Sugar: 15g | Vitamin A: 558IU | Vitamin C: 12mg | Calcium: 188mg | Iron: 2mg