A creamy pasta dish that combines the flavors of traditional French onion soup with the ease of a one-pot meal.
Ingredients
Scale:
8 ounces pasta (any shape, but recommend fusilli or penne)
2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
4 cups vegetable broth
½ cup heavy cream
1 cup shredded Gruyère cheese
2 teaspoons fresh thyme, chopped
Salt to taste
Pepper to taste
Instructions
In a large pot, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes or until the onions are deeply caramelized and golden brown.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a simmer. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Once the pasta is cooked, reduce heat to low and stir in the heavy cream and shredded Gruyère cheese. Stir continuously until the cheese is melted and the sauce is creamy. Season with salt, pepper, and fresh thyme to taste.
Serve immediately, garnished with additional cheese or thyme if desired.
