French Onion Pasta
If you love french onion soup, this is for YOU. I’ve made French onion soup once before, and seen French onion pasta quite a lot of my fyp; the universe was obviously trying to tell me something, so I thought I’d give it a go with a few tweaks of my own. This dinner was SO delicious, creamy and filling. A must try for your weekly menu <3
Recipe ✍️📝
1/4 cup unsalted butter
3 medium Vidalia onions
4 cloves garlic
1 red bell pepper
salt, pepper
parsley, thyme
2 bay leaves
1 box of pasta of choice (or diced potatoes)
2 tbsp all-purpose flour
1 cup beef broth
2 - 4 tbsp soy sauce
1 tbsp balsamic vinegar
1 cup Gruyère or Swiss/mozzarella
1/2 cup cheddar
polenta:
1 tube polenta
2-4 tbsp cream
garlic + onion powder
salt, pepper
1. Preheat the oven to 350F.
2. In a large skillet, melt the butter and onions together. Fry, stirring til soft, ~ 5 minutes. Slowly add 1/2 cup of the stock, and the balsamic and soy sauce. Simmer until the onions are caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, pinch of chili flakes, and season with salt and pepper. Break up the meat as it cooks, 3-4 minutes until lightly browned. Stir in the flour and cook another minute. Add the remaining stock. Bring to a boil and simmer until thickened 3-5 minutes.
3. *For the polenta, blend with the other ingredients till smooth then pour into your greased baking dish.
4. Take the French onion beef mixture off the heat and fold in the pasta (cooked according to package, or baked potatoes if using), sprinkle the cheese overtop. Slide into the oven and bake 25 minutes, or until the cheese is gooey and melty.
4. Sprinkle with fresh thyme and tuck in :)
I recently tried making this French Onion Pasta dish, and it quickly became a favorite in my household. The key to its incredible flavor starts with slow-caramelizing the Vidalia onions along with a combination of soy sauce and balsamic vinegar—this adds a deep, rich umami taste that perfectly complements the beef and pasta. I also appreciated the flexibility in the recipe, as you can swap pasta for diced baked potatoes to change up the texture and make it more hearty. One tip I found useful was not to rush the onion caramelization process; letting them soften and brown slowly really brings out their natural sweetness and enhances the depth of the sauce. For the cheese, using a mix of Gruyère and cheddar creates a gooey, melty layer that crisps up slightly on top when baked, giving a lovely contrast of textures. The polenta addition is a fantastic twist, creating a creamy base seasoned with garlic and onion powder that ties all the flavors together. I baked the polenta alongside the pasta mixture, which allowed the flavors to meld while keeping the dish moist and satisfying. This dish is filling without feeling heavy, making it ideal for a cozy dinner. Overall, this recipe combines the beloved flavors of French onion soup with the comforting qualities of pasta and cheese. It’s a versatile, crowd-pleasing meal that's easy to customize with your favorite herbs and seasonings. If you enjoy hearty, creamy dinners with rich flavors, this French Onion Pasta is definitely worth adding to your rotation.
