Description
A delicious fusion of pasta and the rich flavors of French onion soup, topped with gooey Gruyère cheese.
Ingredients
Scale
- 12 oz wide pasta (e.g., pappardelle)
- 3 large yellow onions, thinly sliced
- 4 cups low-sodium beef broth
- 1 cup shredded Gruyère cheese
- 2 tbsp unsalted butter
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the sliced onions with a pinch of salt and cook for about 20-25 minutes until caramelized, stirring occasionally.
- Pour in the beef broth and add the thyme. Bring to a simmer and cook for an additional 10 minutes.
- In a separate pot, bring salted water to a boil and cook the pasta until al dente, reserving some pasta water before draining.
- Mix the cooked pasta into the onion-broth mixture, adjusting with reserved pasta water for desired consistency.
- Transfer the mixture to an oven-safe dish, sprinkle with Gruyère cheese, and broil for 3-5 minutes until bubbly and golden-brown.
Notes
For a vegetarian version, substitute beef broth with vegetable broth and use plant-based butter. Customize by adding sautéed mushrooms or greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg