Save A comforting pasta dish featuring rich caramelized onions, savory broth, and a creamy sauce, inspired by classic French onion soup and perfectly paired with tender ditalini pasta.
This recipe has become a family favorite on chilly evenings, filling the home with the wonderful aroma of slowly caramelized onions and creamy cheese.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Onions: 4 large yellow onions, thinly sliced, 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp sugar, 1/2 tsp salt
- Sauce: 2 cloves garlic, minced, 1 tbsp all-purpose flour, 240 ml (1 cup) vegetable broth (or beef broth for non-vegetarian), 120 ml (1/2 cup) heavy cream, 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme), 1 tsp Dijon mustard, Freshly ground black pepper, to taste
- Cheese Topping: 100 g (1 cup) Gruyère cheese, grated, 40 g (1/3 cup) Parmesan cheese, grated, Chopped chives or parsley, for garnish (optional)
Instructions
- Cook Pasta:
- Cook the ditalini pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Caramelize Onions:
- Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add sliced onions, sugar, and salt. Cook, stirring often, until onions are deeply caramelized and golden brown, about 25 30 minutes. Adjust heat as needed to prevent burning.
- Add Garlic:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
- Add Flour:
- Sprinkle the flour over the onions, stir, and cook for 2 minutes to eliminate raw flour taste.
- Add Broth:
- Pour in the broth, scraping up any browned bits. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
- Add Cream and Seasoning:
- Add the heavy cream, thyme, Dijon mustard, and black pepper. Simmer gently for 3 4 minutes until creamy.
- Combine:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency.
- Add Cheese:
- Remove from heat. Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Serve:
- Serve hot, topped with remaining Gruyère and fresh herbs.
Save This dish often brings the family together, evoking warm memories of shared meals on cold nights and creating new ones with each serving.
Required Tools
Large pot, large skillet, wooden spoon or spatula, knife and cutting board, cheese grater
Allergen Information
Contains Milk (butter cream cheese), Wheat (pasta flour). For gluten or dairy allergies, use gluten-free pasta/flour and dairy alternatives.
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 62 g Protein 16 g
Save This creamy French Onion Ditalini is perfect for a cozy dinner and sure to impress your guests with its rich flavors and comforting qualities.
Recipe FAQ
- → How do I caramelize onions properly?
Cook sliced onions slowly over medium heat with butter and oil, stirring occasionally until they turn deep golden brown and sweet, around 25-30 minutes.
- → Can I use a different type of pasta?
Yes, small pasta shapes like ditalini are ideal, but you can substitute with other short pasta like elbow macaroni or small shells.
- → How do I achieve a creamy sauce without curdling?
Simmer the cream gently and add it towards the end of cooking, avoiding high heat, to keep the sauce smooth and creamy.
- → What can I use instead of Gruyère cheese?
Swiss cheese or a blend of mozzarella and sharp cheddar work well to create a melty, flavorful topping.
- → Is it possible to make this gluten-free?
Yes, use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative to maintain the sauce’s consistency.