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Andrew Fowler

French Onion Beef Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 tsp fine salt divided
  • 1 cup water divided and reserved as needed
  • 1 lb 90% lean ground beef
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 3 cups low-sodium beef broth
  • 8 oz dry spaghetti broken in half
  • 1 tsp sherry vinegar
  • 4 oz Gruyere finely grated

Method
 

  1. Melt butter in a deep 12-inch saute pan over medium heat. Add onions and 1/4 teaspoon salt; cook 30 to 40 minutes, stirring often, until deeply golden and soft. Add up to 1/2 cup measured water a tablespoon at a time to loosen browning before it burns.
  2. Push onions aside, add beef and cook for 7 to 8 minutes, breaking it finely and stirring it into the onions once browned, until the meat reaches 160°F. Spoon off excess fat.
  3. Add thyme, pepper, remaining salt and broth and scrape the pan. Bring to a simmer and add broken spaghetti, separating the strands with tongs.
  4. Cook uncovered over medium-low heat for 10 to 13 minutes until pasta is tender, lifting and stirring often. Use the remaining reserved water as needed to keep a shallow layer of sauce in the pan.
  5. Remove from heat, stir in vinegar and wait 1 minute. Fold in Gruyere a small handful at a time until melted and serve promptly while the onion sauce is soft.