French Onion Pasta

This ultra-creamy French Onion Pasta features plenty of caramelized sweet onions, fresh thyme, al dente pasta and lots of cheesy goodness. It's a fun twist on french onion soup; delicious served as is or with chicken, steak, fish or ground beef.

Course Main Course

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 438kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

4 yellow onions, sliced 1/8th inch thick
4 Tbsp. unsalted butter
1/2 cup dry white wine
4 cloves garlic, minced
1 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/4 tsp. chili flakes
2 Tbsp. flour
1 cup beef broth
8 oz. cream cheese, softened
2 cups reserved pasta water
1/3 cup Gruyere or Parmesan cheese, shredded
16 oz. cavatappi pasta
parsley for garnish

US Customary - Metric

Instructions

Melt the butter in a large stainless steel saucepan, cast iron skillet or pot over medium-high heat.
4 Tbsp. unsalted butter
Add 1-2 large handfuls of the onions at a time. Stir for a few minutes, and then add more onions in, a few handfuls at a time, until they are all added. Season with a small pinch of salt.
4 yellow onions, sliced 1/8th inch thick
Stir until the onions have softened, about 5 minutes. Then turn the heat down to medium-low and cook until the onions are sweet and have a deep golden brown color. This will take about 45 minutes to an hour. Stir the onions every 3 minutes or so to prevent them from sticking or burning. Add a splash of white wine as needed to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary.
1/2 cup dry white wine
Meanwhile, cook the pasta al dente according to package directions. Reserve 2 cups of the pasta water. Drain and set aside.
16 oz. cavatappi pasta
Once the onions are browned and sweet, add the garlic, thyme, salt and chili flakes. Stir to combine.
4 cloves garlic, minced, 1 Tbsp. fresh thyme, chopped, 1/2 tsp. salt, 1/4 tsp. chili flakes
Add the flour and stir to coat the onions. Then add in the beef broth. Simmer for 2-3 minutes.
2 Tbsp. flour, 1 cup beef broth
Add the cooked pasta to the onions, with 1/2 cup of the reserved pasta water. Stir to combine.
2 cups reserved pasta water
Add the cream cheese with another 1/2 cup of pasta water and stir until the cheese has melted and coated the pasta.
8 oz. cream cheese, softened
Taste and adjust seasonings as desired and add more pasta water to create a creamier sauce. Serve with cheese and parsley on top and enjoy.
1/3 cup Gruyere or Parmesan cheese, shredded, parsley for garnish

Video

Notes

Storage: keep in an air-tight container in the fridge for 3-4 days.
How to slice the onions: peel the onions and half the onions through the root end. Cut off the root to ensure the slices separate when you begin to cut. Then, with the onion cut side down, use a mandolin or sharp knife to make thin 1/8th inch slices in the onion. Be sure onions are evenly sliced.
Feel free to use other types of pasta. Penne, bow tie, rigatoni, orecchiette, elbows, etc.

Nutrition