A comforting dish that combines the flavors of French onion soup with pasta, featuring caramelized onions, garlic, and gooey cheese in a velvety sauce.
Ingredients
Scale:
2 tablespoons olive oil
2 tablespoons butter
3 large onions, thinly sliced
3 cloves garlic, minced
2 cups vegetable broth
12 ounces pasta (of your choice)
1 cup heavy cream
1 cup Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Instructions
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the sliced onions and cook gently, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes.
Add the minced garlic and cook for an additional 2 minutes until fragrant.
Pour in the vegetable broth, scraping the bottom of the skillet to deglaze and combine the flavors. Bring to a simmer and cook for 5 minutes.
While the broth simmers, cook the pasta according to the package instructions until al dente. Drain and set aside.
Stir in the heavy cream, Gruyère, and Parmesan cheeses into the skillet. Mix until the cheeses melt and the sauce becomes creamy. Season with salt, pepper, and fresh thyme.
Add the cooked pasta to the sauce, tossing until well-coated. Cook for an additional 2-3 minutes to combine flavors.
Serve immediately, garnished with extra cheese or fresh thyme if desired.
