Description
A comforting and flavorful one pot pasta dish inspired by classic French onion soup, featuring caramelized onions, garlic, and a creamy sauce all cooked together for an easy weeknight meal.
Ingredients
4 medium yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon smoked paprika
1/4 cup dry white wine
4 cups low sodium beef broth
12 ounces uncooked fettuccine pasta
1 cup heavy cream
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large deep skillet or Dutch oven, heat the butter and olive oil over medium heat until melted and hot.
Add the sliced onions, sugar, and salt. Cook, stirring frequently, for about 20 minutes until the onions are deeply caramelized and golden brown.
Add the minced garlic, dried thyme, dried rosemary, black pepper, and smoked paprika. Cook for 1-2 minutes until fragrant.
Pour in the white wine and cook for 2-3 minutes, scraping the bottom of the pan to deglaze and reduce the liquid slightly.
Add the beef broth and bring the mixture to a boil.
Add the uncooked fettuccine pasta, pressing it down gently to submerge it in the broth. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is tender and most of the liquid is absorbed.
Stir in the heavy cream, Gruyère cheese, and Parmesan cheese. Cook for an additional 2-3 minutes, stirring until the cheese is melted and the sauce is creamy.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes