French Onion Pasta Bowls Recipe

Introduction

French Onion Pasta Bowls combine the rich, caramelized flavors of classic French onion soup with comforting pasta for a cozy, satisfying meal. This dish is perfect when you want something hearty and flavorful that’s quick to prepare.

Ingredients

• 3 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup dry white wine
• 4 cups beef broth
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 12 ounces pasta (fusilli or campanelle work well)
• 1 cup grated Gruyère cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the sliced onions, sugar, and salt, stirring to coat the onions evenly in butter.
2. Step 2: Cook the onions, stirring occasionally, for about 30 minutes until they are deeply caramelized and golden brown.
3. Step 3: Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine is mostly evaporated, about 5 minutes.
5. Step 5: Add the beef broth, thyme, and bay leaf, then bring the mixture to a simmer. Cook for another 10 minutes to allow the flavors to meld.
6. Step 6: While the broth is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Step 7: Remove the bay leaf from the broth, then stir in the cooked pasta. Season with salt and pepper to taste.
8. Step 8: Ladle the pasta and broth into bowls, then top with grated Gruyère cheese. Broil briefly, if desired, to melt and lightly brown the cheese.
9. Step 9: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for beef broth and use a vegetarian-friendly cheese.
• Use Vidalia or sweet onions for a milder, sweeter caramelized onion flavor.
• Try adding a splash of balsamic vinegar to the broth for extra depth.
• To save time, caramelize the onions the day before and refrigerate them until ready to use.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed. For the best texture, avoid overcooking the pasta during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyère is traditional for its melting qualities and flavor, but you can substitute Emmental, Swiss, or even mozzarella if needed. Each will give a slightly different taste and texture.

What pasta works best for this recipe?

Short pasta shapes like fusilli, campanelle, or penne work best as they hold onto the broth and cheese well, giving you a fuller flavor with each bite.

French Onion Pasta Bowls Recipe

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4.6 from 103 reviews

French Onion Pasta Bowls combine the rich, caramelized flavors of classic French onion soup with tender pasta, all topped with melted Gruyère cheese. This comforting dish features slow-cooked onions in a savory beef broth, simmered with herbs and finished with a melty cheese topping, perfect for a cozy meal.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Onion Soup Base

• 3 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup dry white wine
• 4 cups beef broth
• 1 tablespoon fresh thyme leaves
• 1 bay leaf

Pasta and Toppings

• 12 ounces pasta (fusilli or campanelle work well)
• 1 cup grated Gruyère cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Caramelize the Onions: In a large pot, melt the butter over medium heat. Add the thinly sliced onions, sugar, and salt, stirring well to coat the onions evenly. Cook the onions, stirring occasionally, for about 30 minutes until they turn deeply caramelized and golden brown, developing a rich, sweet flavor.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the savory depth of the dish.
3. Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer until it mostly evaporates, about 5 minutes. This step builds complexity in the broth.
4. Simmer Broth: Add the beef broth, fresh thyme leaves, and bay leaf to the pot. Bring to a simmer and cook for 10 more minutes to meld all the flavors together into a rich broth.
5. Cook Pasta: While the broth is simmering, cook the pasta according to package instructions until al dente. Drain the pasta and set it aside, ready to be combined with the broth.
6. Combine Pasta and Broth: Remove the bay leaf from the broth and stir the cooked pasta directly into the pot. Season with salt and pepper to taste, ensuring the dish is well-balanced.
7. Serve and Garnish: Ladle the pasta and broth mixture into serving bowls. Top each bowl with grated Gruyère cheese. Optionally, place the bowls under the broiler briefly to melt and lightly brown the cheese for a bubbly, golden finish.
8. Finish with Parsley: Garnish each bowl with chopped fresh parsley before serving for a fresh, vibrant touch.

Notes

• You can substitute beef broth with vegetable broth for a lighter version, though the flavor will be less robust.
• Using fusilli or campanelle pasta helps hold the broth well with their shapes.
• Broiling the cheese topping is optional but adds a delicious golden crust.
• Adjust the salt carefully, especially if your broth is already salted.
• This dish pairs beautifully with a simple green salad or crusty bread for dipping.

Keywords: french onion pasta, caramelized onions, pasta bowls, Gruyère cheese pasta, comforting pasta recipe