Pin it 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.
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
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
- Step 4:
- Sprinkle the flour over the onions, stir, and cook for 2 minutes to eliminate raw flour taste.
- Step 5:
- Pour in the broth, scraping up any browned bits. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
- Step 6:
- Add the heavy cream, thyme, Dijon mustard, and black pepper. Simmer gently for 3 4 minutes until creamy.
- Step 7:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency.
- Step 8:
- Remove from heat. Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Step 9:
- Serve hot, topped with remaining Gruyère and fresh herbs.
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Pin it Recipe Questions & Answers
- → How do I caramelize onions perfectly for this dish?
Cook sliced onions slowly over medium heat with butter and olive oil, stirring often for about 25-30 minutes until golden brown and deeply caramelized.
- → Can I use a different type of pasta instead of ditalini?
Yes, small pasta shapes like elbow macaroni or small shells can work well as alternatives.
- → What is the purpose of adding Dijon mustard?
Dijon mustard adds subtle tanginess that balances the creamy richness and enhances overall flavor complexity.
- → How can I make the sauce gluten-free?
Use gluten-free flour or omit the flour step and adjust broth amount to maintain sauce thickness.
- → Is it necessary to reserve pasta water for the sauce?
Yes, the starchy pasta water helps adjust sauce consistency and improves adhesion to the pasta.
- → Can I prepare this ahead of time?
The pasta and sauce are best served fresh, but you can prepare components in advance and combine just before serving.