Creamy French Onion Pasta

The coziest winter pasta with creamy French onion sauce, garlic-rosemary breadcrumbs, and a hint of charred lemon.

By @julieandamy_

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 whole lemons
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 whole Spanish onions
• 0.5 teaspoon salt
• 1 teaspoon balsamic vinegar
• 1 teaspoon dark soy sauce
• 4 whole garlic cloves
• 1 sprig fresh thyme
• 0.5 cup white wine
• 8 ounces cream cheese
• 0.5 tablespoon Dijon mustard
• 1.5 cups mushroom or vegan beef broth
• 1 pound cavatelli pasta
• 0.5 cup Parmesan cheese
• 1 cup pasta water
• 0.25 cup parsley
• 0.5 whole charred lemon

Instructions

1. Heat a large pan over medium heat. Lightly oil the cut sides of the lemons and place them cut-side down in the pan. Char for 4–5 minutes.
2. Remove the charred lemons from the pan and set aside.
3. Melt the butter and olive oil in the pan. Add the sliced onions and salt. Cook for about 30 minutes on medium-low heat, stirring occasionally, until the onions are soft and caramelized.
4. Stir in the balsamic vinegar and dark soy sauce. Cook for an additional 5–10 minutes.
5. Lower the heat and add the sliced garlic, thyme sprig, and white wine. Simmer until the wine is mostly evaporated.
6. Add the cream cheese, Dijon mustard, and broth. Stir until the mixture is smooth.
7. Cook the pasta in salted water until very al dente. Reserve 1 cup of pasta water.
8. Add the cooked pasta to the sauce and stir until the sauce coats the noodles.
9. Add the grated Parmesan cheese and reserved pasta water as needed to achieve the desired consistency.
10. Off heat, stir in the chopped parsley and juice from 1/2 charred lemon. Taste and add more lemon juice or salt if needed.