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Creamy French Onion and Browned Butter Pasta Recipe

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  • Author: admin
  • Prep Time: 0h 10m
  • Cook Time: 0h 40m
  • Total Time: 0h 50m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Description

This Creamy French Onion and Browned Butter Pasta combines caramelized onions, rich cream, and nutty browned butter to create a luscious sauce that perfectly coats tender pasta. Enhanced with gruyere and parmesan cheeses, flavorful thyme, and a splash of balsamic vinegar, this comforting dish offers a harmonious balance of sweet, savory, and tangy notes. Easy to prepare on the stovetop, it makes an elegant yet simple weeknight dinner or a special meal for guests.

Ingredients

Scale

Pasta

  • 8 ounces pasta (spaghetti, fettuccine, or your choice)

Sauce

  • 3 tablespoons unsalted butter, divided
  • 2 large onions, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon thyme leaves
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup gruyere cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon balsamic vinegar

Garnish (optional)

  • 2 tablespoons fresh parsley, chopped
  • Additional parmesan cheese for serving

Instructions

  1. Cook Pasta: Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  2. Caramelize Onions: In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the thinly sliced onions, season with salt, and sauté for about 20 minutes, stirring occasionally until the onions become caramelized and a deep golden brown.
  3. Add Garlic and Thyme: Stir in the minced garlic and thyme leaves, cooking for another 2 minutes or until the garlic becomes fragrant.
  4. Deglaze Pan: Increase the heat slightly, add the balsamic vinegar, and stir to deglaze the pan, incorporating the caramelized bits stuck to the bottom of the skillet.
  5. Add Cream and Thicken Sauce: Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 5 minutes until the sauce slightly thickens.
  6. Melt Cheeses: Stir in the shredded gruyere and grated parmesan cheeses, allowing them to fully melt into the creamy sauce.
  7. Prepare Browned Butter: In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Continue cooking for 3–4 minutes until the butter turns light brown and emits a nutty aroma, then remove immediately from heat to prevent burning.
  8. Toss Pasta with Sauce: Add the cooked pasta to the skillet with the onion and cream sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
  9. Add Browned Butter: Drizzle the browned butter over the pasta and toss again to evenly incorporate this rich flavor.
  10. Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and extra parmesan cheese, if desired.

Notes

  • For best caramelization, cook onions low and slow to develop deep flavor without burning.
  • Use freshly grated cheeses for better melting and taste.
  • Reserve pasta water to help adjust sauce consistency and improve sauce adherence.
  • Browned butter adds a nutty richness—watch closely to avoid burning.
  • This dish pairs well with a side salad or crusty bread for a complete meal.

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Find it online: https://freshandtastyrecipes.com/creamy-french-onion-and-browned-butter-pasta-recipe/