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 dish reminds me of cozy family dinners where everyone comes back for seconds and warm conversation lasts late into the evening
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 This recipe always brings my family together around the table sharing stories and laughter
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 flour and dairy alternatives for allergies
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 62 g Protein 16 g
Save This creamy French Onion Ditalini is perfect for comforting dinners and can be customized easily to your taste
Recipe FAQs
- → How do I caramelize onions properly?
Cook sliced onions slowly over medium heat with butter and oil, stirring often until deeply browned and sweet, about 25–30 minutes.
- → Can I use a different type of pasta?
Yes, small tubular or short pasta shapes work well to hold the creamy sauce similarly to ditalini.
- → What broth works best for this dish?
Vegetable broth offers a vegetarian option, while beef broth provides a richer, deeper flavor.
- → How can I make this dish gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative like rice or chickpea flour.
- → What cheese alternatives can I use?
Swiss cheese or a blend of mozzarella and sharp cheddar can replace Gruyère for a different but delicious flavor profile.