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Creamy French Onion Pasta

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Ingredients

Warning0 allergens identified

Creamy French Onion Pasta

2 tablespoons olive oil, or butter

3 yellow onionsthinly sliced

½ tsp fine sea salt

½ tsp black pepper

3 cloves garlicminced

1 tsp fresh thymeor 1/2 teaspoon dried

1 tbsp balsamic vinegar

4 cups vegetable broth

8 ounces pasta of choice

½ cup gruyère cheese*shredded

¼ cup parmesan cheesegrated

½ cup heavy cream

Heat the olive oil in a large skillet over medium heat. Add the onions, salt, and pepper. Cook for 20–25 minutes, stirring occasionally, until deeply golden and jammy. Lower the heat if they start to burn!

Stir in the garlic and thyme and cook for 1–2 minutes. Add the balsamic vinegar and cook for another minute to deglaze the pan.

Pour in the vegetable broth and bring to a simmer. Add the uncooked pasta, making sure it’s mostly submerged. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Reduce the heat to low and stir in the gruyère and parmesan until melted and silky. Add in the cream and stir until combined. Taste and adjust salt/pepper as needed. Top with extra cheese, fresh thyme, and lots of cracked black pepper.

Notes

Cheese – While it’s traditional in French onion flavors, I know gruyere can be quite expensive. Swiss cheese is the best affordable substitute, but mozzarella, white cheddar, or provolone also work well depending on what you have on hand.

Storage Instructions – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Master the Caramelization 🧅
Cook onions low and slow for 30-40 minutes, stirring occasionally, until they're deep golden brown—this develops the sweet, complex flavors that make this dish exceptional. Patience here is non-negotiable; rushing will result in merely softened onions rather than true caramelization.
Deglaze for Depth 🍶
After caramelizing onions, deglaze the pot with balsamic vinegar to lift all the browned fond from the bottom—this concentrated layer adds incredible umami and richness to your final sauce.
Cheese Emulsion Technique 🧀
Add grated cheeses off the heat or at very low temperature while stirring constantly to create a silky sauce; high heat causes the proteins to seize and create a grainy texture rather than smooth creaminess.
Pasta Water Magic 💧
Reserve 1 cup of starchy pasta cooking water before draining, then use it to adjust sauce consistency and help emulsify the cream and cheese together for a luxuriously cohesive coating on every strand.
Thyme Infusion Strategy 🌿
Add a fresh thyme sprig to the broth while caramelizing onions, then finish with chopped fresh thyme at the end—this layering technique builds aromatic complexity while preserving bright herbal notes in the final dish.