Creamy one-pot French onion pasta

Step 1/3

• 4 onions
• 2 cloves garlic
• 50 g butter
• 2 tbsp olive oil

• knife
• cutting board
• frying pan

Peel onions and garlic. Finely mince garlic and set aside, then slice onions as thinly as possible into fine half-moons. Heat the butter and olive oil in a large frying pan. Once the butter has melted, add the sliced onions and cook over a low to medium heat for approx. 30–40 min., stirring occasionally, until soft and caramelised.

Step 2/3

• 50 ml white wine
• 4 sprigs thyme

• cooking spoon

Once onions are very soft and caramelised to a golden brown, deglaze with white wine. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Then add thyme sprigs and minced garlic, stir and let simmer for approx. 2–3 min. until fragrant.

Step 3/3

• 400 g pasta
• 800 ml beef stock
• 100 ml heavy cream
• 80 g shredded Gruyère cheese
• salt
• pepper

Next, add the raw pasta and beef stock to the pan. Simmer over medium-high heat, stirring frequently, until the liquid is absorbed and the pasta is al dente. Remove the thyme sprigs, then stir in the cream and half of the Gruyère cheese. Bring to a boil once more until the sauce is creamy, then season to taste with salt and pepper. To serve, sprinkle with the remaining Gruyère and garnish with fresh thyme leaves, if desired.

Enjoy your meal!