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French Onion Pasta

Creamy French Onion Pasta for Ultimate Comfort Food Delight

This Creamy French Onion Pasta combines the comforting essence of classic French onion soup into a delightful vegetarian dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 large White Onion Provides base flavor through caramelization
  • 3 cloves Garlic Minced for best results
  • 6 tablespoons Olive Oil Can substitute with vegetable oil
  • 3 tablespoons Butter Use dairy-free for a vegan option
  • 1 teaspoon Salt Essential seasoning
  • 1 teaspoon Black Pepper Essential seasoning
  • 3 sprigs Fresh Thyme Dried thyme is a substitute
  • 1 tablespoon Balsamic Vinegar Red wine vinegar is an alternative
  • 1 teaspoon Tamari Soy sauce can be used as a substitute
  • 1 cup Dry White Wine Use extra vegetable stock for alcohol-free version
  • 3 tablespoons Plain Flour Gluten-free flour can be used
  • 1 liter Vegetable Stock Base for cooking the pasta
For the Creamy Finish
  • 225 grams Farfalle Pasta Any pasta shape can be used
  • 60 ml Double Cream Coconut cream is a good dairy-free substitute
  • 60 grams Mature Cheddar Cheese Gruyère or vegan cheese works well

Equipment

  • Sauté Pan
  • Measuring Cups
  • Measuring Spoons
  • Chef's Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Begin by peeling and thinly slicing the large white onion. Aim for uniform, thin slices to ensure even cooking.
  2. In the heated pan, pour in olive oil, then add the sliced onions. Sauté over low heat for about 15-20 minutes until softened and golden.
  3. Incorporate butter, salt, and black pepper. Cook for another 20 minutes, stirring often until caramelized to a golden brown.
  4. Stir in minced garlic, balsamic vinegar, and tamari. Sauté for about 2 minutes until garlic is fragrant.
  5. Sprinkle flour over the onions and stir quickly. Pour in white wine, scrape the bottom to deglaze, and cook for 5-8 minutes until thickened.
  6. Add vegetable stock and uncooked farfalle pasta, stirring well. Cover and simmer for about 10 minutes until pasta is al dente.
  7. Once the pasta is cooked, stir in double cream and grated cheddar cheese until melted and creamy. Serve hot, garnished with additional cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

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