Description
A delightful fusion of comforting pasta and the classic flavors of French onion soup, baked to perfection.
Ingredients
Scale
- 12 oz pasta (such as penne or fusilli)
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups grated Gruyère cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until caramelized, which should take about 20-25 minutes.
- Add minced garlic to the caramelized onions and cook for an additional minute. Pour in the broth and heavy cream, then stir in thyme, salt, and pepper. Bring the mixture to a simmer.
- Combine the cooked pasta with the onion mixture and stir well. Transfer everything to a greased baking dish and top with Gruyère and Parmesan cheese. Bake for 25-30 minutes, or until the cheese is golden and bubbly. Let it cool for a few minutes before serving.
Notes
To store leftovers, let cool completely, then refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg