Description
Creamy one-pot French onion pasta with caramelized onions, rigatoni, Gruyère, thyme, broth, and cream.
Ingredients
2 tablespoons unsalted butter (28 g)
1 tablespoon olive oil (15 mL)
2 large yellow onions, thinly sliced (about 1½ pounds / 680 g)
½ teaspoon kosher salt, plus more to taste
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
1 tablespoon balsamic vinegar (15 mL)
½ cup dry white wine (120 mL), or additional broth
12 ounces rigatoni (340 g)
4 cups low-sodium beef broth (960 mL), plus up to ½ cup more if needed
1 teaspoon Worcestershire sauce (5 mL)
3 ounces Gruyère, finely shredded (about ¾ cup / 85 g)
⅓ cup heavy cream (80 mL)
Freshly ground black pepper; Parmesan and extra thyme, optional
Instructions
Melt the butter with olive oil in a Dutch oven over medium heat. Add onions and salt; cook uncovered for 25 to 30 minutes, stirring every few minutes, until deeply golden and jammy.
Add garlic and thyme; stir for 30 seconds. Add balsamic vinegar and wine, scraping the pot; cook for 1 to 2 minutes.
Add rigatoni, broth, and Worcestershire sauce. Bring to a steady simmer; partially cover and cook 14 to 16 minutes, stirring every 3 to 4 minutes, until pasta is al dente. Add hot broth in ¼-cup increments if needed.
Remove from heat. Stir in cream, then Gruyère gradually until melted and saucy. Season with pepper and salt if needed; rest 2 minutes before serving.
Notes
Use pasta texture—not only the timer—as the guide. Refrigerate leftovers within two hours; use within 3 to 4 days. Reheat gently with a splash of broth, milk, or cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: One-Pot
Keywords: french onion pasta, one-pot pasta, pasta dinner