Description
This French Onion Soup Pasta is a comforting dish that captures the essence of classic French onion soup in a hearty pasta bake. With deep, savory flavors from caramelized onions, rich broth, and a cheesy topping, it's an ultimate comfort food that will become a family favorite.
Ingredients
3 large Yellow Onions
4 tablespoons Unsalted Butter
1 tablespoon Olive Oil
2 cloves Garlic
1 teaspoon Fresh Thyme Leaves
1 Bay Leaf
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons All-purpose Flour
6 cups Beef Broth
1 tablespoon Balsamic Vinegar
1 pound Campanelle, Rotini, or Penne Pasta
1/2 cup Heavy Cream (optional)
1 1/2 cups Shredded Gruyere Cheese
1/2 cup Grated Parmesan Cheese
Fresh Parsley (optional)
Instructions
- Caramelize the Onions: Melt butter and olive oil, add onions, salt, and pepper. Cook slowly for 45-60 minutes until golden brow
- Build the Flavor Base: Add garlic, thyme, and bay leaf to caramelized onions, cook for 2-3 minutes
- Create the Roux: Sprinkle flour over onions and stir for 1-2 minutes
- Deglaze and Simmer: Add broth and vinegar, bring to simmer, cover, and cook for 20 minutes
- Cook the Pasta: Cook pasta according to package until al dente, drai
- Combine Everything: Remove bay leaf, add cream and cheese to sauce, mix with pasta
- Assemble and Bake: Transfer to baking dish, top with remaining cheese
- Bake: Bake at 375°F (190°C) for 20-25 minutes until bubbly
- Serve: Let rest before serving, garnish with parsley if desired
Notes
Patience is key when caramelizing onions for best flavor.
Use quality broth for richer taste.
Grate cheese fresh for optimal melting.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg