Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Butter: I use salted butter, which I always have in the fridge, but use what you have. I don’t recommend replacing it with oil. You want the buttery flavor.

Onions: Just regular brown onions are fine. But white or yellow works, too.

Sherry: Traditional in French Onion soup, sherry adds depth to the onions. You can buy bottles quite cheaply at the liquor store. Once opened, it is kept well in the cupboard. (If you have a bottle handy, you can use it as a substitute for wine in other recipes.) If you don’t consume alcohol, then you can just use beef broth, but the finished pasta will taste quite different.

White wine: Any dry white wine works here. If you don’t consume alcohol, then you can just use beef broth, but the finished pasta will taste quite different.

Fresh thyme: You can replace it with dried thyme; use ½ teaspoon.

Pasta: Opt for a shape that can withstand stirring without breaking. I like a Penne, Cavatappi, or Casarecce. Avoid farfalle (bowties), as the ends tend to break off when stirring. I would also avoid long pasta noodles as they can be hard to cook evenly using this method.

Beef Broth: I try to make this with homemade beef broth, as the flavor is superior to that of store-bought. If you don’t have homemade, then I opt for the best store-bought beef I can find. However, if you are faced with regular quality store-bought broth, then opt for chicken, as it is simply nicer than a basic beef broth. The better the broth, the better the finished dish, so go for one that tastes good!

Parmesan cheese: Freshly grated is far better; it will melt perfectly into the sauce without leaving you with a grainy texture!

Heavy cream: This helps keep the sauce thick and luscious. If you use a thinner alternative, your sauce will be thinner in consistency.

Cheese: This is sprinkled on top and then broiled. You can opt for mozzarella, Colby, Gruyère, or a combination of cheeses. You want something that melts well. I like a mixture of mozzarella for the stretch and Gruyère for the taste.