Fettucini with French Onion Soup Sauce
Elevate your pasta night with this indulgent recipe for Fettuccine with French Onion Soup Sauce—an irresistible fusion of two comfort food classics. Perfectly al dente fettuccine is cloaked in a rich, velvety sauce inspired by the deep, caramelized flavors of French onion soup. Sweet, golden-brown onions are simmered with dry white wine, savory beef broth, and a touch of cream, then finished with melty Gruyère cheese for a luxurious finish. Fresh thyme and a bay leaf infuse the sauce with aromatic depth, while a sprinkle of chopped parsley adds a burst of freshness to every bite. Simple yet elegant, this dish is a must-try for lovers of hearty pastas and gourmet flavor. Whether it's a cozy dinner for two or a dinner party centerpiece, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 medium Yellow onions
- 3 cloves Garlic cloves
- 1 cup Dry white wine
- 3 cups Beef broth
- 3 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 cup Heavy cream
- 1 cup Gruyère cheese (shredded)
- to taste Salt
- to taste Black pepper
- 2 tbsp Chopped parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Peel and thinly slice the yellow onions. Mince the garlic cloves.
In a large skillet, melt the butter and olive oil together over medium heat.
Add the sliced onions to the skillet. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 25-30 minutes. Lower the heat if needed to avoid burning.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes or until the liquid is reduced by half.
Add the beef broth, thyme sprigs, and bay leaf to the skillet. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove the thyme sprigs and bay leaf.
Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens slightly.
Add the shredded Gruyère cheese to the sauce, stirring until melted and smooth. Season with salt and black pepper to taste.
Toss the cooked fettuccine with the French onion sauce, adding the reserved pasta water a little at a time if the sauce needs thinning.
Plate the fettuccine and garnish with chopped parsley for a fresh pop of flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 8.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
