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Description
This pasta dish combines the flavors of French onion soup with Gruyere cheese.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 4 cups sliced onions
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 6 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 20-25 minutes. Stir occasionally.
- Add garlic and thyme to the pot. Cook for 1 minute.
- Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom.
- Add beef broth and bay leaf. Bring to a simmer and cook for 15 minutes.
- Remove bay leaf. Season with salt and pepper to taste.
- Stir in cooked pasta and Gruyere cheese until cheese is melted and evenly distributed.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade beef broth.
- You can add a splash of balsamic vinegar for extra tang.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg