Pin this 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 reminds me of cozy family dinners where the warm flavors bring everyone together.
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.
Pin this This dish often brings my family together, sparking conversations and warm memories over every comforting bite.
Notes
For extra decadence, broil the assembled pasta with extra cheese until bubbly and golden. Substitute Gruyère with Swiss cheese or a blend of mozzarella and sharp cheddar if desired.
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) Use gluten-free pasta flour and dairy alternatives for allergies. Always check ingredient labels for hidden allergens.
Pin this Enjoy this creamy French onion ditalini as a cozy meal that satisfies both comfort and taste.
Recipe FAQs
- → How do you achieve deep caramelization in the onions?
Cook sliced onions slowly over medium heat with butter and olive oil, stirring often to avoid burning, until they turn a golden brown and develop a rich sweetness, usually about 25–30 minutes.
- → Can I use other pasta shapes besides ditalini?
Yes, small pasta shapes like elbow macaroni or small shells work well as they hold the creamy sauce effectively.
- → What broth options enhance the flavor best?
Vegetable broth provides a clean base for vegetarians, while beef broth adds a deeper, savory richness for non-vegetarian versions.
- → How can I make this dish gluten-free?
Substitute regular ditalini with gluten-free pasta and use gluten-free flour to thicken the sauce, ensuring all other ingredients are gluten-free.
- → What cheeses can I use as alternatives to Gruyère and Parmesan?
Swiss cheese or a mix of mozzarella and sharp cheddar can be used for a similar creamy and melty texture and rich flavor.
- → Is it possible to make this dish dairy-free?
Yes, use plant-based cream alternatives and dairy-free cheese substitutes to maintain creaminess without dairy.