Deliciously caramelized onions, pasta, cheese, and a crispy breadcrumb topping come together effortlessly in this dish, making it much simpler than its soup counterpart.
French Onion Pasta
For the flavorful onion mixture:
- 2 tablespoons olive oil
- 2 tablespoons butter (or vegan butter)
- 3 large yellow onions (halved and thinly sliced)
- 1 ½ tablespoons soy sauce (reduced sodium)
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 ½ teaspoons finely minced garlic
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoons finely chopped fresh parsley
- ¼ teaspoon black pepper
- â…“ cup dry white wine
- ¼ cup dry sherry
Additional ingredients:
- 1 pound pasta of choice (gemelli, farfalle, rotini)
- 4 cups vegetable broth
- 1 ½-2 cups water
- ½ cup shredded mozzarella or Gruyere (or vegan alternative)
- Breadcrumb topping (find the recipe on our site)
- In a large skillet over medium heat, heat olive oil and butter until melted. Add onions and sauté for 10-15 minutes, stirring often, until they are lightly browned.
- Stir in soy sauce, sugar, and salt. Continue cooking, stirring often, for another 15-20 minutes until the onions are deep golden brown and very soft.
- Once the onions are caramelized, add garlic, thyme, parsley, and pepper. Continue cooking for 1 minute.
- Pour in sherry and white wine to deglaze the pan, using a wooden spoon to scrape any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Add the uncooked pasta, broth, and 1 ½ cups of water. Stir well and bring to a boil. Once boiling, reduce heat to low and simmer for 10-15 minutes, until the pasta is al dente. If the pasta absorbs too much liquid, add another ½ cup water.
- Stir in the cheese and remove from heat. Top with toasted breadcrumbs and grated Parmesan, then serve warm. Enjoy your delightful caramelized onion pasta!
