French Onion Soup Pasta

A delicious fusion of French onion soup and pasta, featuring caramelized onions, melted cheese, and aromatic herbs.

Scale

12–16 ounces long pasta (spaghetti or fettuccine)

4 yellow onions, thinly sliced

3 tablespoons unsalted butter

4 cups beef broth (or vegetable broth for vegetarian option)

1 cup dry white wine (or additional broth with vinegar)

3 cloves garlic, minced

A few sprigs of fresh thyme (or dried thyme)

1 cup grated Gruyère cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

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Caramelize the onions by melting unsalted butter in a skillet and cooking sliced onions with salt until golden brown (20-25 minutes).
Add minced garlic and fresh thyme, cooking for 2-3 minutes.
Deglaze the skillet with dry white wine, scraping brown bits until reduced by half (5-7 minutes).
Add beef broth and simmer for about 10 minutes; season with salt and pepper.
Cook the pasta according to package instructions until al dente, then drain.
Add drained pasta to the skillet, mixing well with the broth and onion mixture.
Sprinkle grated Gruyère and Parmesan over the pasta and let melt on low flame.
Serve immediately, garnished with additional thyme and cracked black pepper.

For a lighter version, substitute butter with olive oil and use whole grain pasta. Serve with crusty bread or a green salad.