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French Onion Fettuccine Alfredo Is A Dream Pasta Dish

Fettuccine Alfredo meets French onion soup right now dish. It's smooth and mushy and is as debauched as we dream. 

To finish off the dish Gruyère gets dissolved over roll cuts and truly sends this dish to the following level. It's not for weak willed. 

Yields: 6 servings 

Planning Time: 1 day 0 hours 15 mins 

Absolute Time: 1 hour 30 mins 


450 g fettucine 

6 tbsp. spread 

2 huge onions, daintily cut 

60 mL white wine 

4 cloves garlic, squashed 

4 tbsp. plain flour 

480 mL twofold cream 

480 mL milk 

50 g newly ground Parmesan 

1 tsp. new thyme leaves 


Newly ground dark pepper 

Squeeze squashed stew chips 

250 g destroyed Gruyère 

1 loaf, daintily cut 


Preheat stove to 180°C (160ºC fan). In a huge pot of bubbling salted water, cook pasta as per bundle bearings until still somewhat firm. Channel. 

In a huge dish over medium warmth, dissolve 2 tablespoons spread. Include onions and cook, blending frequently, until profound brilliant and caramelized, around 30 minutes. Add white wine and keep on cooking until dissipated, 5 minutes more. 

In a medium dish over medium warmth, dissolve staying 4 tablespoons spread. Include garlic and cook until fragrant, 1 moment. Include flour and cook until brilliant, brief more. Gradually race in cream and milk. Carry blend to a stew, at that point include Parmesan and thyme and stew until thickened, 5 minutes. Season with salt, pepper, and bean stew pieces. 

Add pasta to sauce and hurl to consolidate. Top with caramelized onions and 100g Gruyère. Heat until cheddar is melty, 20 minutes. 

Warmth stove to barbecue. Top pasta dish with loaf cuts and top with remaining Gruyère. Flame broil until brilliant, 5 minutes.