French Onion Soup Pasta
Equipment
- 1 Large pot
- 1 large skillet
- 1 Wooden spoon
- 1 Pasta strainer
- 1 cheese grater
- 1 Cutting board
- 1 sharp knife
Ingredients
- 8 ounce spaghetti or linguine
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup dry white wine
- 2 cup beef broth
- 1 tablespoon fresh thyme leaves
- 1 cup Gruyère cheese grated
- 1/2 cup Parmesan cheese grated
- 1 tablespoon chopped fresh parsley
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, then drain and set aside.
- In a large skillet, melt the butter with olive oil over medium heat.
- Add the sliced onions to the skillet, seasoning with salt, pepper, and sugar.
- Cook the onions, stirring frequently, until caramelized, about 15 minutes.
- Pour the white wine into the skillet, stirring to deglaze the pan, and cook until the wine has evaporated.
- Add the beef broth and thyme to the skillet, bringing the mixture to a simmer.
- Add the cooked pasta to the skillet, tossing to combine with the onion broth mixture.
- Gradually mix in the Gruyère and Parmesan cheeses until melted and well combined.
- Remove the skillet from heat and let the pasta rest for 5 minutes to absorb the flavors.
- Garnish with chopped fresh parsley before serving.
Notes
For best results, ensure the onions are thoroughly caramelized to develop a deep, rich flavor, which is key to mimicking the essence of French onion soup. Using a high-quality beef broth will also enhance the dish, giving it a more authentic taste. Finally, feel free to adjust the cheese quantities to your preference for a creamier or cheesier finish.
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