French Onion Pasta
Enjoy the rich, cozy flavors of French onion soup transformed into a one-pot pasta dinner. Sweet caramelized onions, savory beef broth, and melted Gruyère cheese combine for a deeply comforting, silky meal.
Equipment
- Large Dutch oven or wide, heavy-bottomed pot
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 teaspoons Worcestershire sauce
- ¼ cup dry white wine
- 5-6 cups broth (beef recommended for deeper flavor, chicken for a lighter profile; vegetable broth also works)
- 1 pound mezzi rigatoni or regular rigatoni
- ½ cup heavy cream
- 1 cup shredded Gruyère cheese (about 5 ounces)
- ½ cup finely grated Parmesan cheese (about 2 ounces), plus more for serving (optional)
Instructions
- Set a large Dutch oven or wide heavy-bottomed pot over medium-low heat and melt the butter with the olive oil, then add the sliced onions. The onions should soften gradually and turn from sharp and pale to deep brown, very soft, and jammy in about 45 minutes.
- Season the caramelized onions with ¾ teaspoon salt and several grinds of black pepper, then stir in the garlic, thyme, and Worcestershire sauce for about 30 seconds. You should smell the onions shift from sweet and mellow to more savory and fragrant almost right away.
- Pour in the white wine and scrape the bottom of the pot to loosen the browned bits. When the wine is mostly reduced after about 30 seconds, the pot should look glossy rather than wet.
- Add the rigatoni, then pour in enough broth to just cover the pasta and bring it to a boil. Once it bubbles, the pasta should be mostly submerged in flavorful liquid with the onions distributed throughout.
- Lower the heat to medium and cook uncovered, stirring every 1 to 2 minutes, until the pasta is just tender and the liquid has thickened into a sauce, 15 to 18 minutes. If the pot starts looking dry before the pasta is ready, add more broth a splash at a time so the pasta cooks without sticking.
- Reduce the heat and stir in the heavy cream, then take the pot off the heat and add the Gruyère in small handfuls, stirring until each addition melts before adding more; finish with the Parmesan and adjust salt and pepper as needed. The sauce may look a little loose at first, but it should turn smooth, glossy, and well-coated as the cheese melts in.
- Let the pasta stand for 5 to 7 minutes before serving, then spoon it out warm with extra Parmesan if desired. That short rest helps the sauce tighten so it clings to the rigatoni instead of pooling at the bottom.
Notes
Caramelization Tip: Be patient with the onions. Cooking them slowly over medium-low heat until they are deeply browned and jammy is essential for developing the authentic, sweet flavor of the dish.
Smooth Sauce Tip: To prevent a grainy sauce, remove the pot from the heat before adding the cheese. Stir it in gradually in small handfuls, letting each one melt completely before adding the next.
Texture Tip: Let the finished pasta rest for 5-7 minutes before serving. The sauce will seem loose at first but will settle into a creamier texture that coats the pasta much better as it cools slightly.
Reheating: To revive leftovers, reheat gently on the stovetop with a splash of broth or milk. Stir frequently until the sauce loosens and becomes creamy again.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.