French Onion Pasta Recipe - The Washington Post
This dish, popularized on TikTok, turns French onion soup into a one-pot pasta. This recipe tweaks that viral version, increasing the onion flavor by using an entire pound of yellow onions and calling for Gruyère instead of parmesan to better capture the flavor of the classic soup.
Refrigerate leftovers for up to 4 days.
From Voraciously staff writer Aaron Hutcherson.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 2-4 (makes about 3 1/2 cups)
- 2 tablespoons unsalted butter
- 2 medium yellow onions (1 pound), thinly sliced
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 cup tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth)
- 3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought
- 8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette
- 5 sprigs fresh thyme, tied together with twine, plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 ounces (1/2 cup) finely shredded Gruyère cheese, plus more for serving
Directions
Time Icon Total: 1 hourStep 1
In a large pot or Dutch oven over medium heat, melt the butter. Add the onions and salt, stir, cover and cook for 5 minutes. Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes.
Step 2
Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.
Step 3
Add the stock or broth, pasta, thyme, and pepper, cover partially and increase the heat to bring to a boil. Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see NOTE). Remove from the heat, discard the thyme, and stir in the cheese until melted. Taste, and season with more salt and/or pepper, if needed.
Step 4
Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve.
Step 5
NOTE: The pasta will continue to absorb liquid as it sits, so it’s okay if it is still saucy.
Step 6
CORRECTION: In an earlier version of this recipe, the nutritional analysis included an incorrect amount for the total fat.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (scant 1 cup), based on 4
Calories
373
Fat
12 g
Saturated Fat
7 g
Carbohydrates
47 g
Sodium
401 mg
Cholesterol
31 mg
Protein
15 g
Fiber
2 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
Published February 16, 2023
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnlqeyr6%2FHZqanoZ%2BjerGt0q2YaA%3D%3D