French Onion Pasta
I absolutely LOVE French Onion soup….my family is not a big fan, but they will eat just about any kind of pasta. We are definitely a Noodle family! So I thought…why not turn my favorite soup into a pasta? It is super comforting and yummy and it was a total crowd pleaser!
French Onion Pasta
Prep: 10 minutes | Cook time: 45 minutes
Ingredients
- 16 oz uncooked cavatappi (or any short pasta)
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 3 large yellow onion sliced thin
- 4 cloves garlic minced
- 4 teaspoon fresh thyme chopped (divided)
- 1-2 Tbsp worcestershire sauce
- 1 teaspoon kosher salt
- 1 tsp black pepper
- 4 cups low sodium beef stock
- 1 cup water
- ¼ cup heavy cream
- 1 cup gruyere cheese grated
- 2 cups bread crumbs (homemade or store bought)
Instructions
Heat a large dutch oven over medium heat. Melt butter and warm oil. Add all the sliced onions and stir frequently until they are caramelized and brown. Make sure to scrape up the bottom of the pan often. Should be around 30 minutes.
Once the onions are caramelized, add the minced garlic and 2 tsp of the chopped thyme. Sauté for a couple of minutes. Add the worcestershire and salt.
Into the same pot, add the beef broth, water, and dry uncooked pasta. Stir to combine and try to get as much pasta covered as possible.Bring it up to a boil and then reduce to a simmer. Cook until the pasta is al dente and most of the liquid has been absorbed (about 8-10 minutes).
Start toasting the bread crumbs (either in the oven at 350 for 10 minutes or on a skillet until golden). For the bread crumbs, add the other 2 tsp of thyme and a drizzle of oil then toast.
Once the pasta is cooked, add the heavy cream and shredded gruyere cheese. Mix together and heat through. Serve with more shredded gruyere and the toasted bread crumbs.
