Pin A comforting pasta dish featuring rich caramelized onions, savory broth, and a creamy sauce, inspired by classic French onion soup and perfectly paired with tender ditalini pasta.
This recipe reminds me of cozy family dinners on chilly evenings where the rich sauce warms everyone from the inside out.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Onions: 4 large yellow onions, thinly sliced 2 tbsp unsalted butter 1 tbsp olive oil 1 tsp sugar 1/2 tsp salt
- Sauce: 2 cloves garlic, minced 1 tbsp all-purpose flour 240 ml (1 cup) vegetable broth (or beef broth for non-vegetarian) 120 ml (1/2 cup) heavy cream 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) 1 tsp Dijon mustard Freshly ground black pepper, to taste
- Cheese Topping: 100 g (1 cup) Gruyère cheese, grated 40 g (1/3 cup) Parmesan cheese, grated Chopped chives or parsley, for garnish (optional)
Instructions
- Step 1:
- Cook the ditalini pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Step 2:
- Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add sliced onions, sugar, and salt. Cook, stirring often, until onions are deeply caramelized and golden brown, about 25 30 minutes. Adjust heat as needed to prevent burning.
- Step 3:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
- Step 4:
- Sprinkle the flour over the onions, stir, and cook for 2 minutes to eliminate raw flour taste.
- Step 5:
- Pour in the broth, scraping up any browned bits. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
- Step 6:
- Add the heavy cream, thyme, Dijon mustard, and black pepper. Simmer gently for 3 4 minutes until creamy.
- Step 7:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency.
- Step 8:
- Remove from heat. Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Step 9:
- Serve hot, topped with remaining Gruyère and fresh herbs.
Pin This dish often brings everyone to the table with warm smiles and lively conversation, making it a true family favorite.
Required Tools
Large pot Large skillet Wooden spoon or spatula Knife and cutting board Cheese grater
Allergen Information
Contains Milk (butter, cream, cheese) Wheat (pasta, flour) For gluten or dairy allergies, use gluten-free pasta flare and dairy alternatives Always check ingredient labels for hidden allergens
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 62 g Protein 16 g
Pin Enjoy this creamy, flavorful pasta as a comforting meal any day you need a little extra warmth.
Recipe FAQ
- → What type of pasta works best for this dish?
Ditalini pasta is ideal for this dish due to its small tube shape, which holds the creamy sauce well. However, other small pastas can be substituted if needed.
- → How do I achieve perfectly caramelized onions?
Cook sliced onions slowly over medium heat with butter and oil, stirring occasionally for 25-30 minutes until golden brown and sweetly fragrant without burning.
- → Can I make this dish gluten-free?
Yes, use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative for thickening the sauce.
- → What cheeses can I use if Gruyère is unavailable?
Swiss cheese, or a mix of mozzarella and sharp cheddar, can replace Gruyère to maintain a creamy, flavorful topping.
- → Is it possible to add a richer flavor for non-vegetarians?
Using beef broth instead of vegetable broth adds depth and richness to the sauce for a non-vegetarian variation.
- → How can I adjust the sauce consistency?
Reserve some pasta water when cooking the ditalini and add it gradually to the sauce to reach your preferred creaminess.