Caramelized Onion and Mushroom Gruyere Pasta
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Rich, savory, and deeply comforting, Caramelized Onion and Mushroom Gruyère Pasta is a dish that feels like a warm hug on a chilly evening. Slow-cooked caramelized onions bring out a natural sweetness, while earthy mushrooms add depth and texture. The creamy, nutty Gruyère cheese melts beautifully into the pasta, creating a luxurious sauce that clings to every bite. This dish is perfect for a cozy dinner at home, a special occasion, or even as an elegant side dish for a holiday meal.
A Luxurious Pasta Dish:
Caramelized onions and Gruyère cheese are a classic combination often found in French cuisine, particularly in dishes like French onion soup and savory tarts. Gruyère, a Swiss cheese with a smooth, melt-in-your-mouth quality, adds a rich nuttiness that perfectly complements the sweetness of caramelized onions and the umami depth of mushrooms. By bringing these elements together in a creamy pasta, this dish transforms humble ingredients into something truly decadent.
Why You’ll Love This Recipe:
Deep, Rich Flavors – The slow-cooked onions and mushrooms add layers of complexity, giving this pasta an incredibly rich flavor.
Creamy & Indulgent – The Gruyère cheese melts into a velvety sauce that coats every bite.
Perfect for Any Occasion – A cozy weeknight meal or an elegant addition to a dinner party, this comforting pasta dish works well for any type of occasion!
Vegetarian-Friendly – This onion and mushrooms pasta is a perfectly satisfying meatless dish packed with umami flavor.
Gathering Ingredients:
Pasta. For this recipe, you can use your favorite type of pasta! You will need 1 lb (454 g) dry pasta. I enjoy a short cut pasta such as rotini, rigatoni, or penne, but you could also use Fettuccine!
Olive Oil.
Butter.
Onions. For this recipe, I recommend using white or yellow onions.
Salt & Pepper.
Brown Sugar. This helps the onions to caramelize a bit faster, but it can be omitted entirely if you wish.
White Wine. Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Marsala. You can substitute chicken broth or water for the wine.
Mushrooms. Brown mushrooms such as Crimini or Baby Bellas are recommended for this recipe.
Garlic.
Herbs.
Milk.
Heavy Cream.
Gruyère Cheese. If you do not have Gruyère, other cheeses such as Emmental, Comté, Beaufort, or Jarlsberg can be used in its place.
How to Make Caramelized Onion & Mushroom Gruyere PAsta:
Step One: Begin by filling a large pot with salted water and cooking the pasta to al dente according to the package directions. Drain the pasta, reserving about 1 cup (240 ml) of the pasta water, and set this aside for now.
Step Two: In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons (28 g) of the butter until melted. Stir in the sliced onions, 1/2 teaspoon of the salt, and the brown sugar. Lower the heat to medium and continue to cook, stirring occasionally, until the onions are caramelized, or golden and syrupy, about 15 to 20 minutes.
Step Three: Pour in the white wine to deglaze the pan. Remove the onions and set them aside on a plate for now. In the same skillet, melt the remaining 2 tablespoons (28 g) butter and stir in the mushrooms. The mushrooms will soak up all of the butter at first, then after a few minutes will begin omit their own juices in the pan. At this point, stir in the garlic, sage, and thyme and cook until fragrant, about 1 to 2 minutes.
Step Four: Add the onions back to the pan along with the milk and cream. Bring the sauce to a simmer, cooking until slightly thickened, about 2 to 3 minutes. Stir in the cooked pasta, using the reserved pasta water to help thin the sauce as needed. Simmer the noodles in the sauce for about 2 minutes or until it has combined with the pasta. Remove the skillet from heat and stir in the shredded Gruyère cheese until melted. Season the pasta with salt to your taste and the black pepper.
Step Five: Serve the warm pasta immediately topped with a sprinkling of minced fresh sage or parsley.
Tips for Making Chicken Parmesan:
Take Your Time with the Onions – Low and slow cooking (at least 30-40 minutes) is key to achieving deep caramelization. The addition of brown sugar in this recipe can help to reduce the time it takes to caramelize the onions, though it can be omitted if you wish.
Use a Mix of Mushrooms – Cremini, shiitake, or oyster mushrooms add more depth than brown mushrooms alone.
Reserve Pasta Water – Adding a splash of starchy pasta water helps create a silky sauce when combined with the cooked pasta.
Don’t Rush the Cheese – Add the Gruyère gradually and off the heat to prevent clumping.
Serving Suggestions:
This pasta is best enjoyed fresh with a sprinkle of freshly cracked black pepper and a handful of chopped fresh thyme or parsley. Serve it alongside a crisp green salad with a tangy vinaigrette or a slice of rustic sourdough bread to soak up the rich sauce. For an extra indulgent touch, top with crispy fried shallots or a drizzle of truffle oil.
Try these recipes served alongside your pasta!
Final Thoughts:
Caramelized Onion and Mushroom Gruyère Pasta is the kind of dish that brings comfort and sophistication to the table in one bowl. The balance of sweet, savory, creamy, and nutty flavors makes it an unforgettable meal. Whether you're cooking for yourself or entertaining guests, this pasta is sure to be a favorite. I hope you enjoy making this for your next weeknight meal!
xoxo Kayla
Caramelized Onion and Mushroom Gruyère Pasta
Rich, savory, and deeply comforting, Caramelized Onion and Mushroom Gruyère Pasta is a dish that feels like a warm hug on a chilly evening. Slow-cooked caramelized onions bring out a natural sweetness, while earthy mushrooms add depth and texture. Combined with gooey Gruyère cheese, this is the perfect cozy dinner at home!
Ingredients
- 1 lb (454 g) dry pasta
- 2 tbsp (30 ml) olive oil
- 4 tbsp (58 g) salted butter, divided
- 2 large white or yellow onions, halved and sliced thinly
- 1 tsp kosher salt, plus more
- 1 tsp brown sugar
- 1/3 cup (80 ml) white wine, chicken broth, or water
- 8 oz (226 g) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp (4 g) fresh sage, minced, or 2 tsp dried
- 1 tsp dried thyme
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (54 g) Gruyère cheese, shredded
- 1/2 tsp black pepper
- Fresh sage or parsley, for serving
Instructions
- Begin by filling a large pot with salted water and cooking the pasta to al dente according to the package directions. Drain the pasta, reserving about 1 cup (240 ml) of the pasta water, and set this aside for now.
- In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons (28 g) of the butter until melted. Stir in the sliced onions, 1/2 teaspoon of the salt, and the brown sugar. Lower the heat to medium and continue to cook, stirring occasionally, until the onions are caramelized, or golden and syrupy, about 15 to 20 minutes.
- Pour in the white wine to deglaze the pan. Remove the onions and set them aside on a plate for now. In the same skillet, melt the remaining 2 tablespoons (28 g) butter and stir in the mushrooms. The mushrooms will soak up all of the butter at first, then after a few minutes will begin omit their own juices in the pan. At this point, stir in the garlic, sage, and thyme and cook until fragrant, about 1 to 2 minutes.
- Add the onions back to the pan along with the milk and cream. Bring the sauce to a simmer, cooking until slightly thickened, about 2 to 3 minutes. Stir in the cooked pasta, using the reserved pasta water to help thin the sauce as needed. Simmer the noodles in the sauce for about 2 minutes or until it has combined with the pasta. Remove the skillet from heat and stir in the shredded Gruyère cheese until melted. Season the pasta with salt to your taste and the black pepper.
- Serve the warm pasta immediately topped with a sprinkling of minced fresh sage or parsley.
Nutrition Facts
Calories
415
