With all the comfort of French Onion Soup plus pasta, this French Onion Pasta is our new favorite pasta recipe. Everything is cooked in one pot, including the pasta! If you love French onion soup, you are going to love this pasta version even more.
1lbpastaany shape, we used campanelle, can use gluten-free
1cupgrated gruyere cheese90 g
½cupgrated parmesan cheese40 g
½cupheavy cream120 mL
Instructions
Prep Onions: Slice 3 lb white or yellow onions thinly into strips. Melt 4 Tbsp unsalted butter over medium heat in a large pan or pot. Add the onions and ½ tsp each salt and pepper.
Caramelize Onions: Cook, uncovered, over medium heat for 45 to 60 minutes. You can stir less in the beginning, but will need to stir often towards the end. If onions begin to brown too quickly and become crispy, reduce heat. Patience is key!
Flavor It: Add ½ cup dry white wine to the pan and stir to deglaze (scraping all the flavor bits off the bottom of the pan to reincorporate them into the sauce). Add 4 cloves garlic (minced), ½ tsp dried thyme, and a pinch nutmeg (optional). Cook for another minute.
Add Pasta: Stir in 4 cups vegan beef broth2 cups water, and 1 tsp vegan Worcestershire sauce. Bring to a simmer, then add 1 lb pasta, pressing the paste down into the broth to fully submerge it. Cover and cook until pasta is al dente, about 10 minutes (depends on the shape, check you box for exact times).
Serve: Remove from heat. Stir in 1 cup grated gruyere cheese, ½ cup grated parmesan cheese, and ½ cup heavy cream. Serve warm!