PREP TIME: 1 DAY 0 HOURS 15 MINUTES | TOTAL TIME: 1 HR 30 MINS | YIELDS: 6 SERVINGS
Creamy and cheesy French Onion Fettuccine Alfredo where Fettuccine Alfredo and French Onion Soup meet. A crazy pasta dish that makes our every dream come true!
INGREDIENTS
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1 pound fettuccine
6 tablespoons butter, divided
2 large yellow onions, thinly sliced
1/4 cup white wine
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups heavy cream
2 cups milk
1/2 cup freshly grated Parmesan
1 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
2 1/2 cups shredded Gruyère, divided
1 baguette, thinly sliced
How to make French Onion Fettuccine Alfredo
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. When done, drain the pasta.
Step 3: Melt 2 tbsp butter in a large skillet over medium heat. Add the onions once the butter has melted and cooked for about 30 minutes, stirring frequently until deep golden and caramelized. Pour in the white wine and cook for another 5 minutes until evaporated.
Step 4: Melt the rest of the 4 tbsp butter in a medium skillet over medium heat. Once the butter has melted, add the garlic to the hot skillet and cook for about a minute until aromatic. Whisk in the flour and continue to cook for another minute until golden. Then, gradually stir in the cream and milk. Allow the mixture to simmer before adding in the Parmesan along with the thyme. Continue to simmer for 5 minutes more until the mixture has thickened. To taste, season with salt, pepper, and red pepper flakes.
Step 5: To the sauce, add the pasta and toss to coat. On top, add the caramelized onions and a cup of Gruyère. Place in the preheated oven and bake for about 20 minutes until the cheese has melted.
Step 6: Set the oven to broil and top the pasta with slices of baguette and the rest of the 1 ½ cup Gruyère. Then, broil for about 5 minutes until golden.
Ingredients
- 1 pound fettuccine
- 6 tablespoons butter, divided
- 2 large yellow onions, thinly sliced
- 1/4 cup white wine
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 2 cups milk
- 1/2 cup freshly grated Parmesan
- 1 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 1/2 cups shredded Gruyère, divided
- 1 baguette, thinly sliced
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. When done, drain the pasta.
Step 3: Melt 2 tbsp butter in a large skillet over medium heat. Add the onions once the butter has melted and cooked for about 30 minutes, stirring frequently until deep golden and caramelized. Pour in the white wine and cook for another 5 minutes until evaporated.
Step 4: Melt the rest of the 4 tbsp butter in a medium skillet over medium heat. Once the butter has melted, add the garlic to the hot skillet and cook for about a minute until aromatic. Whisk in the flour and continue to cook for another minute until golden. Then, gradually stir in the cream and milk. Allow the mixture to simmer before adding in the Parmesan along with the thyme. Continue to simmer for 5 minutes more until the mixture has thickened. To taste, season with salt, pepper, and red pepper flakes.
Step 5: To the sauce, add the pasta and toss to coat. On top, add the caramelized onions and a cup of Gruyère. Place in the preheated oven and bake for about 20 minutes until the cheese has melted.
Step 6: Set the oven to broil and top the pasta with slices of baguette and the rest of the 1 ½ cup Gruyère. Then, broil for about 5 minutes until golden.
