Description
This One Pot French Onion Pasta is a comforting and flavorful dish combining the deep sweetness of caramelized onions with tender mezze rigatoni, enriched with creamy gruyere cheese and a hint of thyme. Cooked entirely in one pot, this recipe simplifies the classic French onion soup flavors into a hearty pasta meal perfect for cozy dinners.
Ingredients
Pasta and Cheese
- 12 oz uncooked mezze rigatoni (or other short pasta)
- 1 cup gruyere cheese (grated)
- 1/4 cup heavy cream
Onion Base
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 large yellow onions (sliced 1/4" thin)
- 4 cloves garlic (minced)
- 2 tsp fresh thyme (chopped)
Liquids and Seasonings
- 1/4 cup dry white wine
- 1 tsp worcestershire sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 cups low sodium beef stock
- 1 cup water
Instructions
- Caramelize the Onions: Heat a large dutch oven or deep skillet over medium heat. Melt the butter with olive oil. Add the sliced onions and toss to coat in the fat. Sauté, stirring frequently every 3 minutes for about one hour, until onions are deep golden brown and jammy. If the onions start burning or sticking excessively, add a bit more oil or 1-2 tablespoons of water.
- Sauté Garlic and Thyme: Once onions are caramelized, add minced garlic and chopped thyme. Cook for 3-4 minutes until fragrant.
- Deglaze with Wine: Pour in the white wine and scrape the bottom of the pot with a wooden spoon to lift any browned bits. Let the wine simmer and reduce for 1-2 minutes until mostly evaporated.
- Add Seasonings: Stir in worcestershire sauce, kosher salt, and black pepper to deepen the flavor of the onion base.
- Cook Pasta in Broth: Add beef stock, water, and dry uncooked pasta to the pot. Stir to combine and submerge as much pasta as possible. Bring to a boil then reduce to a simmer. Stir very frequently to prevent sticking, and cook for 8-10 minutes until pasta is al dente and some liquid has evaporated.
- Finish with Cream and Gruyere: Remove pot from heat. Stir in heavy cream and grated gruyere cheese until fully incorporated and creamy. Serve warm.
Notes
- Stir frequently during caramelizing and pasta cooking to prevent burning and sticking.
- If onions are burning, add a splash of water or extra oil to keep them moist.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for deglazing.
- For a vegetarian version, substitute beef stock with vegetable stock and omit the worcestershire sauce or use a vegetarian alternative.
- The pasta continues to thicken as it cools due to the cheese and cream, so serve immediately for best texture.
