French Onion Pasta

Print Recipe

No ratings yet

French Onion Pasta

A twist on the classic soup, this French Onion Pasta takes just 20 minutes to make and is oh-so rich and delicious!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: French, Italian

Keyword: caramelized onion pasta, french onion pasta

Servings:

Calories: 550kcal

Author: Jordan

Equipment

Ingredients

12 oz tagliatelle
1 tablespoon olive oil
3 tablespoons unsalted butter divided
1 cup panko bread crumbs
Flaky salt
½ teaspoon lemon zest and juice plus more for serving
½ cup caramelized onion jam*
2 cloves garlic minced
1 teaspoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup beef broth or vegetable broth for a lighter option
½ cup heavy cream
½ cup grated Gruyère cheese
Salt and pepper to taste
2 tablespoons fresh chopped parsley
Freshly grated parmesan cheese optional

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 3 cups of pasta water, and set aside.
12 oz tagliatelle
While the pasta is cooking, heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet and heat over medium heat for 1-2 minutes or until the butter has melted. Add the panko and toss to coat it in the melted butter and oil. Cook, stirring occasionally, for 4-5 minutes, until the panko is golden brown. Mix in a pinch of flaky salt and about ½ tsp of lemon zest, then set the toasted panko aside on a plate.
1 tablespoon olive oil, 3 tablespoons unsalted butter, 1 cup panko bread crumbs, Flaky salt, ½ teaspoon lemon zest and juice
In the same pan, heat the remaining 2 tbsp of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the caramelized onion jam and fresh thyme. Let the jam cook for 1-2 minutes to warm through.
Sprinkle the flour over the onion jam mixture and stir to combine. Cook for 1-2 minutes. Slowly pour in the beef broth while stirring to form a smooth sauce. Allow it to simmer for 3-5 minutes until it thickens slightly.
3 tablespoons unsalted butter, ½ cup caramelized onion jam*, 2 cloves garlic, 1 teaspoon fresh thyme leaves
Reduce the heat to low and stir in the heavy cream and grated Gruyère cheese, continuing to stir constantly until the cheese melts and the sauce becomes creamy and smooth. Add in the reserved pasta water, ¼ cup at a time until the sauce has reached your desired consistency. (I used about 1 ½ cups) Season with salt and pepper to taste.
½ cup heavy cream, ½ cup grated Gruyère cheese, Salt and pepper
Add the cooked pasta to the sauce, tossing to coat the noodles evenly. If the sauce seems too thick, add more of the reserved pasta water until it reaches your desired consistency.
Divide the pasta among serving plates, garnish with the toasted panko, fresh parsley, grated Parmesan, and a squeeze of lemon juice. Serve warm and enjoy!
2 tablespoons fresh chopped parsley, Freshly grated parmesan cheese

Notes

You can substitute the onion jam with caramelized onions from one onion.
For a lighter version, swap the heavy cream for half-and-half or a lighter milk like almond milk, and use vegetable broth instead of beef broth.
To get a smoother sauce, add the pasta water gradually, stirring as you go, and be careful not to thin it out too much.

Nutrition