I believe this is the best version of this recipe I have ever created, it is very appealing.

 

Ingredients:

12 oz pasta (fettuccine, linguine, or your choice)

3 large onions, thinly sliced

3 tbsp unsalted butter

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup beef broth

1/2 cup heavy cream

1/2 cup shredded Gruyère cheese (or Swiss cheese)

1/4 cup grated Parmesan cheese

Fresh thyme (optional, for garnish)

Salt and pepper to taste

Instructions:

Cook the pasta: Boil the pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Caramelize the onions: In a large pan, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25-30 minutes until deep golden brown and caramelized. If the onions start sticking, you can add a splash of water to deglaze the pan.

Add garlic and deglaze: Once the onions are caramelized, stir in the minced garlic and cook for 1-2 minutes until fragrant. Then, add the white wine (if using) to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half.

Add broth and cream: Pour in the beef broth and bring to a simmer. Stir in the heavy cream, letting it thicken for a few minutes. Season with salt and pepper to taste.

Combine with pasta: Toss the cooked pasta in the sauce, adding a little reserved pasta water if the sauce is too thick. Stir in the Gruyère and Parmesan cheese until melted and creamy.

Serve: Garnish with fresh thyme (if using) and an extra sprinkle of Parmesan.

This creamy pasta is packed with that classic French onion soup flavor. Let me know how this version compares to your own!