Name: Barilla® One Pot Caramelized French Onion Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 Box Barilla® Elbows Pasta; 2 Tablespoons Butter; 2 Large Yellow Onions, Thinly Sliced; ¼ Cup of Chopped Italian Parsley; ½ Teaspoon Fresh Thyme, Plus More to Finish; 6 Cups Beef Broth, Plus More as Needed; 1 ½ Cups Gruyère, Shredded; ½ Cup Parmigiano-Reggiano, Grated; 1 Cup Packaged Garlic Croutons; To Taste Salt and Black Pepper

Barilla^® One Pot Caramelized French Onion Pasta

35 minutes

Weekend Weeknight Gatherings Fall Recipes Winter Recipes Yellow Onion Parsley Thyme Dairy/Cream Cheese No Meat Butter Classic Blue Box Soup

Everything you love about French onion soup, now in a cozy bowl of pasta. Yellow onions cook slowly in butter until soft, sweet and deeply golden, then simmer with beef broth and fresh thyme. Barilla^® Elbows cook right in the same pot, soaking up the savory broth while their starch helps build a glossy, flavorful sauce. Off the heat, nutty Gruyère and Parmigiano-Reggiano melt in for a creamy , cheesy finish, just like the bubbly cheese on top of a classic bowl of soup . Crushed garlic croutons add crunch, and fresh parsley and black pepper bring it all together. With just one pot to wash, it’s comfort food made simple.

Ingredients

8 servings

1Box Barilla^® Elbows Pasta

2Tablespoons Butter

2Large Yellow Onions, Thinly Sliced

¼Cup of Chopped Italian Parsley

½Teaspoon Fresh Thyme, Plus More to Finish

6Cups Beef Broth, Plus More as Needed

1 ½Cups Gruyère, Shredded

½Cup Parmigiano-Reggiano, Grated

1Cup Packaged Garlic Croutons

To TasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large pot, caramelize onions in butter until soft and deeply golden. Add thyme and season with salt & black pepper.

Step 2

Add broth and bring to a simmer, scraping up any browned bits. Add pasta directly to the pot and cook until al dente, stirring frequently and adding additional broth as needed.

Step 3

Reduce until the remaining broth and pasta starch form a glossy sauce.

Step 4

Remove from heat and stir in Gruyère and Parmigiano until melted and creamy. Let stand briefly to thicken. Crush garlic croutons over the top and finish with fresh Italian Parsley and black pepper.

Elbows

Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups. Barilla^® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.

Shape

Short

Pack size

16oz

Range

Classic Blue Box

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