This is a unique spin on one of my favorite soups of all time – French onion soup! All of the traditional flavors in that soup come together perfectly for this creamy French onion pasta – the buttery caramelized onions, the dry red wine, and creamy gruyere cheese all make this feel just like the original, with a fun twist!
I have been home sick with Covid for the last 6 days, and I was really craving something savory and cozy and this dish was just that. With the buttery onions, savory beef broth, and creamy gruyere cheese, there is no shortness of flavor in this one. It is salty and umami and exactly what my body was craving.
A true labor of love. I’m very confident that any dish that incudes caramelized onions is going to be a good one. Not only because they’re loaded with butter (which *does indeed* make everything better), but because they require TIME and PATIENCE. They cook low and slow, and to get them really caramelized you really have to tend to them frequently. It will be a true test to your patience in the kitchen, it always is for me – that’s for sure.
3 things to remember for caramelized onions: Low and slow, lots of butter, patience.
For this specific recipe I used a dry red wine – a Cabernet Sauvignon to be exact. I found one at Trader Joe’s for legitimately $3.99. So, I’m going to assume this one will NOT be one I’ll be drinking. The red wine helps to caramelize the onions at a quicker rate. It also gives that slight tang to the creamy french onion pasta that you often find in the traditional soup.
This cheese is a necessity for this recipe – I wouldn’t use substitutions for this one. It is the cheese that is traditionally used in the recipe. Gruyère is creamy, melty, and has a deep savory flavor. It pairs really well with the sweetness from the caramelized onions and the acidity from the red wine. This cheese is on the pricier side, but you should only need one block of it for the recipe.
You can use whatever brand of beef broth you’d like here. I used Kettle & Fire’s beef bone broth for a little added nutritional benefits, but feel free to grab whatever your heart desires. I used beef broth instead of chicken broth in this because it’s richer in flavor, a bit saltier, and is consistent with the traditional recipe.
As always, let me know in the comments if you make this!