Description
This comforting French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with tender orecchiette pasta, crispy bacon, and a creamy cheese sauce. Simmered in beef stock and finished with a bubbly Gruyère and Parmesan topping, this one-pot dish is perfect for a cozy dinner.
Ingredients
Scale
Pasta and Broth
- 1 lb orecchiette pasta
- 4 cups beef stock
- ½ cup dry white wine
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- salt and pepper to taste
Vegetables and Aromatics
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
Meat and Dairy
- 6–8 slices bacon, chopped
- ½ cup heavy cream
- 2 cups shredded Gruyère or Swiss cheese, divided
- ½ cup grated Parmesan
Oils and Fats
- 1 tbsp olive oil
Instructions
- Caramelize Onions: Heat olive oil in a large Dutch oven over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, and add small splashes of water as needed to prevent burning, until the onions are deeply caramelized, about 20-25 minutes.
- Cook Bacon: Remove the caramelized onions and set aside. In the same pot, cook chopped bacon over medium heat until crispy. Drain excess grease leaving about 1 tablespoon in the pot.
- Sauté Garlic and Combine: Add the caramelized onions back to the pot along with minced garlic. Cook until the garlic is fragrant, about 1-2 minutes.
- Deglaze Pot: Pour in dry white wine and scrape the bottom of the pot to loosen any browned bits for added flavor.
- Add Pasta and Liquids: Add orecchiette pasta, beef stock, fresh thyme, rosemary, and black pepper to the pot. Stir to combine, making sure the pasta is evenly submerged in the broth.
- Simmer Pasta: Bring the liquid to a low simmering boil, then cover with a lid, reduce heat to low, and cook until the pasta is tender and most of the liquid is absorbed, about 10 minutes.
- Add Cream and Cheese: Stir in heavy cream and 1 cup of shredded Gruyère cheese until melted and incorporated into a creamy sauce.
- Bake Cheese Topping: Top the pasta with the remaining Gruyère and grated Parmesan. Cover with the lid to melt the cheese or place the pan under a broiler for a few minutes until the cheese layer is bubbly and golden brown.
Notes
- Adding small splashes of water during onion caramelization helps soften onions and prevents burning while building flavor.
- Use low heat when caramelizing onions to avoid bitterness and develop deeper flavor.
- Gruyère cheese provides the most authentic French onion taste, but Swiss cheese is a good substitute.
- If broiling cheese, watch closely to prevent burning.
- Reserve some bacon grease for extra flavor but discard excess to prevent greasiness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
