Description
This Creamy French Onion and Browned Butter Pasta combines rich caramelized onions with a luscious cream sauce and nutty browned butter, creating a comforting and elegant pasta dish. With melted Gruyere and Parmesan cheeses folded into the sauce and a touch of balsamic vinegar for depth, this recipe is perfect for a cozy yet refined meal.
Ingredients
Scale
Pasta
- 8 ounces pasta (spaghetti, fettuccine, or your choice)
Onion and Sauce
- 3 tablespoons unsalted butter, divided
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon thyme leaves
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup gruyere cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 tablespoon balsamic vinegar
Garnish (optional)
- 2 tablespoons fresh parsley, chopped
- Additional parmesan cheese for serving
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Caramelize the Onions: In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the sliced onions and salt, then sauté for about 20 minutes, stirring occasionally, until the onions are caramelized to a deep golden brown.
- Add Aromatics: Stir in the minced garlic and thyme leaves, cooking for another 2 minutes until the garlic becomes fragrant.
- Deglaze the Pan: Increase the heat slightly and add the balsamic vinegar, stirring well to deglaze the pan and incorporate the caramelized bits from the skillet bottom.
- Simmer the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–5 minutes until the sauce slightly thickens.
- Melt the Cheeses: Stir in the shredded Gruyere and grated Parmesan, allowing them to melt fully into the sauce to create a creamy texture.
- Prepare Browned Butter: In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Cook for 3–4 minutes until it turns light brown and emits a nutty aroma, then immediately remove from heat to prevent burning.
- Combine Pasta and Sauce: Add the cooked pasta to the onion and cream sauce mixture, tossing to coat evenly. If the sauce is too thick, use reserved pasta water to adjust the consistency as desired.
- Add Browned Butter: Drizzle the browned butter over the pasta and toss once more to distribute the rich, nutty flavor evenly throughout the dish.
- Season and Serve: Taste and season with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
- Use any long pasta like spaghetti or fettuccine for best results.
- Caramelizing onions is key for deep flavor—be patient and keep stirring occasionally.
- Reserve pasta water to adjust sauce consistency without diluting flavor.
- Brown the butter carefully as it can burn quickly; remove from heat as soon as browned.
- Add fresh parsley and extra Parmesan for a bright finish and additional umami.
