French Onion Fettuccine Alfredo

French Onion Fettuccine Alfredo


  • 1 lb. fettuccine
  • 6 tbsp. butter, divided
  • 2 large yellow onions, thinly sliced
  • ¼ c. white wine
  • 4 cloves garlic, minced
  • 4 tbsp. all-purpose flour
  • 2 c. heavy cream
  • 2 c. milk
  • ½ c. freshly grated Parmesan
  • 1 tsp. fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 2½ c. shredded Gruyère, divided
  • 1 baguette, thinly sliced
  1. Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain.
  2. In a large skillet over medium heat, melt 2 tablespoons butter. Add onions and cook, stirring often, until deep golden and caramelized, about 30 minutes. Add white wine and continue to cook until evaporated, 5 minutes more.
  3. In a medium skillet over medium heat, melt remaining 4 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Slowly whisk in cream and milk. Bring mixture to a simmer, then add Parmesan and thyme and simmer until thickened, 5 minutes. Season with salt, pepper, and red pepper flakes.
  4. Add pasta to sauce and toss to combine. Top with caramelized onions and 1 cup Gruyère. Bake until cheese is melty, 20 minutes.
  5. Heat oven to broil. Top pasta dish with baguette slices and top with remaining 1 ½ cup Gruyère. Broil until golden, 5 minutes.

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