Save 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 has become a favorite in my home on cool evenings when comfort food is a must.
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
- Cook Pasta:
- 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
- Caramelize Onions:
- 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
- Add Garlic:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant
- Add Flour:
- Sprinkle the flour over the onions, stir, and cook for 2 minutes to eliminate raw flour taste
- Add Broth:
- Pour in the broth, scraping up any browned bits Bring to a simmer and cook for 2 3 minutes until slightly thickened
- Add Cream and Seasonings:
- Add the heavy cream, thyme, Dijon mustard, and black pepper Simmer gently for 3 4 minutes until creamy
- Combine Pasta and Sauce:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency
- Add Cheese:
- Remove from heat Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy Adjust seasoning if needed
- Serve:
- Serve hot, topped with remaining Gruyère and fresh herbs
Save My family gathers around this dish every fall It’s a meal that warms both the body and the soul
Required Tools
Large pot, Large skillet, Wooden spoon or spatula, Knife and cutting board, Cheese grater
Allergen Information
Contains Milk (butter, cream, cheese) and Wheat (pasta, flour) Use gluten-free pasta and flour and dairy alternatives for allergies Always check ingredient labels
Nutritional Information
Per serving: 525 calories, 23 g total fat, 62 g carbohydrates, 16 g protein
Save This creamy French onion ditalini is perfect for a cozy meal once you try it you’ll want to make it again and again
Cooking Guide
- → What pasta works best for this dish?
Ditalini pasta is ideal here due to its small tube shape, which holds the creamy sauce well and complements the texture of caramelized onions.
- → How do I achieve deeply caramelized onions?
Cook sliced onions slowly over medium heat with butter, olive oil, a pinch of sugar, and salt, stirring often for 25–30 minutes until they become golden brown and rich in flavor.
- → Can I make this dish gluten-free?
Yes, simply substitute the ditalini pasta and all-purpose flour with gluten-free versions to accommodate dietary needs without sacrificing taste.
- → What type of broth enhances the flavor?
Vegetable broth works well for a vegetarian option, while beef broth adds richness for a non-vegetarian variation.
- → How is the creamy sauce thickened?
A mixture of flour and broth is simmered, then combined with heavy cream, fresh thyme, and Dijon mustard to create a smooth, velvety sauce coating the pasta.
- → What cheese options complement this dish?
Gruyère and Parmesan cheeses provide a nutty and savory finish, but Swiss or a mozzarella-sharp cheddar mixture can also work well.