Ingredients
Scale
- 8 oz pasta (e.g., spaghetti or fettuccine)
- 2 large onions, thinly sliced
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 cups beef or vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup grated Gruyère cheese
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until they are deep golden brown and caramelized (about 12–15 minutes).
- Add minced garlic and thyme to the skillet and sauté for 30–60 seconds until fragrant.
- Pour in the broth, scraping up any browned bits from the pan. Bring to a simmer and let it reduce slightly for 3–5 minutes. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat in the onion-broth mixture so the noodles soak up the flavor.
- Stir in half of the grated Gruyère until it melts into the pasta, creating a creamy coating.
- Plate the pasta, sprinkle with the remaining Gruyère and chopped parsley, and serve immediately while the cheese is gooey.
Notes
Slow caramelizing the onions gives the best sweet, deep flavor. Use good-quality broth for richer taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian