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Caramelized French Onion Pasta
This dish takes the best parts of French onion soup—caramelized onions, Gruyère, white wine—and turns them into a rich, velvety pasta. Bow ties soak up the lush sauce, while golden breadcrumbs add a subtle. Elegant and comforting flavors that will transport you to a cozy Parisian bistro.
Nutritional facts
Protein
28g
Carbs
105g
Calories
810
Fat
32g
Ingredients
Elbow Pasta, Chives, Extra Virgin Olive Oil, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Balsamic Vinegar Reduction, Thyme, White Wine, Parmesan Cheese
Reviews
4.4
Based on 85 reviews
Liz Ruble · 04/17/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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