Name: French Onion Fettuccine Alfredo
Yield: 6
Ingredients: 1 lb. fettuccine -; 6 tbsp. butter, divided -; 2 large yellow onions, thinly sliced -; 1/4 c. white wine -; 4 cloves garlic, minced -; 4 tbsp. all-purpose flour -; 2 c. heavy cream -; 2 c. milk -; 1/2 c. freshly grated Parmesan -; 1 tsp. fresh thyme leaves -; Kosher salt -; Freshly ground black pepper -; Pinch crushed red pepper flakes -; 2 1/2 c. shredded Gruyère, divided -; 1 baguette, thinly sliced -

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Ingredients for - French Onion Fettuccine Alfredo

1. 1 lb. fettuccine -

2. 6 tbsp. butter, divided -

3. 2 large yellow onions, thinly sliced -

4. 1/4 c. white wine -

5. 4 cloves garlic, minced -

6. 4 tbsp. all-purpose flour -

7. 2 c. heavy cream -

8. 2 c. milk -

9. 1/2 c. freshly grated Parmesan -

10. 1 tsp. fresh thyme leaves -

11. Kosher salt -

12. Freshly ground black pepper -

13. Pinch crushed red pepper flakes -

14. 2 1/2 c. shredded Gruyère, divided -

15. 1 baguette, thinly sliced -

How to cook deliciously - French Onion Fettuccine Alfredo

1. Stage

Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain.

2. Stage

In a large skillet over medium heat, melt 2 tablespoons butter. Add onions and cook, stirring often, until deep golden and caramelized, about 30 minutes. Add white wine and continue to cook until evaporated, 5 minutes more.

3. Stage

In a medium skillet over medium heat, melt remaining 4 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Slowly whisk in cream and milk. Bring mixture to a simmer, then add Parmesan and thyme and simmer until thickened, 5 minutes. Season with salt, pepper, and red pepper flakes.

4. Stage

Add pasta to sauce and toss to combine. Top with caramelized onions and 1 cup Gruyère. Bake until cheese is melty, 20 minutes.

5. Stage

Heat oven to broil. Top pasta dish with baguette slices and top with remaining 1 ½ cup Gruyère. Broil until golden, 5 minutes.