This creamy French onion pasta is cozy, cheesy and loaded with caramelized onion flavor. It’s French onion soup meets pasta night—comfort food at its best! —Alex Bala, Longmont, Colorado
Ingredients
- 5 tablespoons unsalted butter
- 3 to 4 large sweet onions, thinly sliced
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 cup dry white wine
- 3 tablespoons sherry vinegar
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 cups vegetable broth
- 3/4 cup heavy whipping cream
- 3/4 cup water
- 1 pound uncooked Campanelle noodles
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh thyme
- 2 teaspoons Better than Bouillon sautéed onion base, optional
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup Gruyere cheese, sliced
Directions
- In a Dutch oven, heat butter over medium heat. Add half the onions, sugar and kosher salt; cook and stir until softened. Add the remaining onions. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
- Add wine and sherry vinegar, stirring to loosen browned bits from pan. Add garlic, let simmer about 3 minutes.
- Add beef and vegetable broth, heavy cream, water and pasta; stir to combine. Reduce heat; simmer until pasta is tender, about 12 minutes. Stir in Worcestershire, thyme, bouillon (if using), salt and pepper.
- Remove from heat, stir in cheeses until well mixed.
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