Description
A rich and comforting French Onion Pasta that combines caramelized onions, fragrant garlic, and tender shell pasta simmered in savory beef broth, finished with creamy heavy cream and Parmesan cheese. This dish offers all the flavors of classic French onion soup transformed into a hearty pasta meal perfect for any occasion.
Ingredients
Base
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 yellow onions (thinly sliced)
- 4 cloves garlic (minced)
Broth and Pasta
- 4 1/2 cups beef broth (or vegetable stock)
- 1 pound shell pasta (or other short, dry pasta)
- 1 teaspoon dried thyme
Finishing
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- Salt (to taste)
- Pepper (to taste)
- 1/4 cup fresh parsley (finely chopped, for garnish, optional)
Instructions
- Caramelize the Onions: Heat the olive oil and butter in a large skillet or saucepan over low heat. Add the thinly sliced onions and cook, stirring occasionally, for 25-30 minutes until they are deeply caramelized and golden brown.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in a splash of the beef broth and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
- Cook Pasta in Broth: Add the remaining beef broth, dried thyme, and shell pasta to the skillet. Stir to combine, then increase heat to medium. Simmer uncovered, stirring occasionally, for 10-15 minutes or until the pasta is tender. Add additional broth if the liquid reduces too much during cooking.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Cook for 1 minute more, stirring occasionally, until heated through. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta and serve immediately for the best flavor and texture.
Notes
- Vegetarian option: Use vegetable stock instead of beef broth.
- For extra depth, consider adding a splash of white wine when deglazing after adding garlic.
- Parmesan can be substituted with Pecorino Romano for a sharper flavor.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- If pasta absorbs too much broth before fully cooking, add hot water or broth as needed to maintain moisture.
