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Alex Bala’s French Onion Pasta

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  • Author: Emily

Description

Alex Bala’s French Onion Pasta is a cozy, creamy twist on the classic French onion soup. With caramelized onions, a savory beef broth base, melty Gruyère, and silky pasta, this dish delivers deep, comforting flavor in every bite. It’s perfect for chilly nights or anytime you need something warm and rich.


Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups beef broth
  • 12 ounces tagliatelle or fettuccine pasta
  • 1/2 cup heavy cream
  • 1 cup Gruyère cheese, shredded
  • 1/4 cup Parmesan cheese, grated


Instructions

  1. Heat a large skillet over medium-low heat. Add butter and olive oil.
  2. Stir in sliced onions and salt. Cook for 30–40 minutes, stirring often, until golden and caramelized.
  3. Add garlic and thyme during the final 2 minutes of cooking. Stir well.
  4. Pour in beef broth, scraping the pan to deglaze. Simmer 5 minutes.
  5. Stir in heavy cream and reduce heat to low.
  6. Meanwhile, cook pasta in salted water until al dente. Drain and reserve 1/2 cup pasta water.
  7. Add pasta to the onion sauce. Toss well. Remove from heat.
  8. Stir in Gruyère and Parmesan until melted. Adjust with pasta water if needed.
  9. Serve hot with extra cheese and thyme on top.

Notes

  • Use low and slow heat to properly caramelize the onions.
  • Swap beef broth with vegetable broth for a lighter version.
  • Add mushrooms or red pepper flakes for a twist.
  • Leftovers reheat well in a skillet with a splash of cream.