Lunch: French Onion Penne

Recipe by Lindsay Funston The perfect hybrid of pasta and the classic soup.

Ingredients

2 tbsp. butter
1 large onion, thinly sliced
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. fresh thyme leaves, plus more for garnish
1 packet French onion soup mix (such as Lipton's)
1 lb. penne pasta
2 c. beef broth
2 c. water
1/4 c. heavy cream
1 1/2 c. shredded Gruyere

Instructions

In a large pot, melt butter over medium-low heat. Add onions and caramelize, stirring occasionally, until deeply golden, 15 minutes. Season with salt and pepper.
Add garlic, thyme, and french onion soup mix to pot and stir until garlic in fragrant, 1 minute.
Add penne, beef broth, and water and bring to a boil, then let simmer until penne is al dente and most liquid is absorbed (it should be saucy), 15 to 20 minutes.
Add heavy cream and 1 cup gruyere and stir until cheese is melted.
Serve as is, or serve like French onion soup: Heat broiler. Transfer pasta to oven-safe bowls or ramekins and top with more gruyere. Broil until cheese is melted, 1 to 2 minutes, then garnish with more thyme and serve immediately.

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