Save to Pinterest 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 dish reminds me of cozy evenings when I crave something warm and hearty but still elegant enough for guests.
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
- Step 1:
- 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.
- Step 2:
- Meanwhile 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.
- Step 3:
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
- Step 4:
- Sprinkle the flour over the onions stir and cook for 2 minutes to eliminate raw flour taste.
- Step 5:
- Pour in the broth scraping up any browned bits. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
- Step 6:
- Add the heavy cream thyme Dijon mustard and black pepper. Simmer gently for 3 4 minutes until creamy.
- Step 7:
- Stir in the cooked ditalini pasta and reserved pasta water as needed for desired sauce consistency.
- Step 8:
- Remove from heat. Gently fold in half the Gruyère and all the Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Step 9:
- Serve hot topped with remaining Gruyère and fresh herbs.
Save to Pinterest This recipe brings the family together during chilly nights as we share stories over a delicious warm meal.
Required Tools
Large pot, large skillet, wooden spoon or spatula, knife and cutting board, cheese grater
Allergen Information
Contains Milk (butter cream cheese) Wheat (pasta flour). For gluten or dairy allergies use gluten-free pasta flour and dairy alternatives
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 62 g Protein 16 g
Save to Pinterest This creamy French Onion Ditalini is a perfect blend of flavors that will satisfy any pasta lover’s craving.
Common Recipe Questions
- → How do I caramelize onions perfectly?
Cook thinly sliced onions slowly over medium heat with butter and oil, stirring frequently, until they turn golden brown and deeply caramelized, usually 25-30 minutes.
- → Can I use a different pasta than ditalini?
Yes, small tubular or short pasta shapes like elbow or small shells work well to hold the creamy sauce.
- → How can I make this dish gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative to maintain the sauce’s texture.
- → What can I substitute for Gruyère cheese?
Swiss cheese or a mix of mozzarella and sharp cheddar provide a similar creamy and savory profile.
- → Is it better to use vegetable or beef broth?
Vegetable broth keeps the dish vegetarian and light, while beef broth adds a richer, deeper flavor for non-vegetarian options.