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French Onion Pasta Recipe

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This ultra-creamy French Onion Pasta combines sweet caramelized onions with fresh thyme, a touch of white wine, and rich cream cheese to create a luscious sauce coating al dente cavatappi pasta. Inspired by classic French onion soup flavors, this dish is versatile and hearty, perfect to serve on its own or alongside chicken, steak, fish, or ground beef for a comforting meal.

Ingredients

Onion Mixture

  • 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

Pasta & Cheese

  • 16 oz. cavatappi pasta
  • 2 cups reserved pasta water
  • 8 oz. cream cheese, softened
  • 1/3 cup Gruyere or Parmesan cheese, shredded

Garnish

  • Parsley for garnish

Instructions

  1. Caramelize the Onions: Melt the butter in a large stainless steel saucepan, cast iron skillet, or pot over medium-high heat. Add 1-2 large handfuls of sliced onions at a time, stirring for a few minutes before adding more until all onions are in the pan. Season with a small pinch of salt. Stir until softened, about 5 minutes, then reduce heat to medium-low and continue cooking, stirring every 3 minutes, until onions are deeply golden brown and sweet, about 45 minutes to 1 hour. Deglaze the pan with splashes of white wine as needed to prevent sticking and to enhance flavor.
  2. Cook Pasta: While onions cook, prepare the cavatappi pasta according to package instructions until al dente. Reserve 2 cups of pasta water before draining the pasta, then set aside.
  3. Add Aromatics and Thicken Sauce: Once onions are browned, stir in minced garlic, fresh thyme, salt, and chili flakes. Add flour and stir to coat the onions evenly. Pour in beef broth and simmer the mixture for 2 to 3 minutes to thicken.
  4. Combine Pasta and Sauce: Add the cooked pasta to the onion mixture along with 1/2 cup of the reserved pasta water. Stir to combine thoroughly.
  5. Add Cream Cheese and Adjust Consistency: Mix in softened cream cheese with an additional 1/2 cup of pasta water, stirring until the cheese melts and creates a creamy sauce coating the pasta. Add more pasta water as needed to reach desired creaminess.
  6. Serve: Taste and adjust seasoning if necessary. Serve topped with shredded Gruyere or Parmesan cheese and a sprinkle of fresh parsley. Enjoy warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Onion Slicing Tips: Peel onions and halve them through the root end. Cut off the root to ensure slices separate easily. Lay flat side down and slice evenly into 1/8th inch slices using a mandolin or sharp knife for consistent thickness.
  • Alternate Pasta Options: This recipe works well with penne, bow tie, rigatoni, orecchiette, or elbow macaroni as substitutes for cavatappi.

Find it online: https://recipesbyliza.com/french-onion-pasta-recipe/