Ingredients (~8 servings)
- 1 lb dry pasta (penne, rigatoni or any tube pasta)
- 4 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 large yellow onions, sliced thin
- 1 Tbsp fresh thyme, finely chopped
- 4 cloves garlic, finely minced
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 1/2 tsp Worcestershire
- 1/2 cup heavy cream
- 1 1/2 cups Gruyère cheese, grated
- 1 Tbsp dry sherry (optional)
- Salt and pepper to taste
Caramelize the Onions
Start by slicing the onions thinly – they’re going to shrink down a lot so don’t worry about having too much.
Heat a large pot or Dutch oven over medium heat and add the butter and olive oil. Add the sliced onions and fresh thyme.
Cook the onions slowly, stirring occasionally until they turn golden brown and develop a sweet, caramelized flavor. This process usually takes about 1 hour.
The key here is patience – if you rush this step by turning up the heat, you’ll burn the onions instead of caramelizing them.
Add the Garlic and Deglaze
Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
Pour the white wine into the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom. Allow the liquid to simmer and reduce slightly, about 2-3 minutes.
Add the Worcestershire sauce and season with salt and pepper.
Cook the Pasta in the Broth
Pour the beef broth into the same pot and add the dry, uncooked pasta. Bring to a boil, then reduce the heat to a simmer.
Cover with a lid and cook until the pasta is al dente, stirring occasionally to prevent sticking to the bottom. This usually takes ~12-15 minutes depending on your pasta shape.
Some liquid will remain – don’t worry, it’ll thicken when you add the cream and cheese.
Finish with Cream and Cheese
With the heat on low, stir in the heavy cream, sherry if using, and grated Gruyère cheese.
Stir until the cheese is melted and everything is evenly coated. The remaining pasta liquid will create a creamy sauce.
Taste and add more salt if needed – the cheese adds some saltiness but you’ll likely need a bit more.
One Pot French Onion Pasta
Ingredients
Ingredients (~8 servings)
- 1 lb dry pasta penne, rigatoni or any tube pasta
- 4 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 large yellow onions sliced thin
- 1 Tbsp fresh thyme finely chopped
- 4 cloves garlic finely minced
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 1/2 tsp Worcestershire
- 1/2 cup heavy cream
- 1 1/2 cups Gruyère cheese grated
- 1 Tbsp dry sherry optional
- Salt and pepper to taste
Instructions
- Heat butter and olive oil in large pot over medium heat.
- Add sliced onions and thyme, cook slowly for 1 hour stirring occasionally until golden brown and caramelized.
- Add garlic and cook 1-2 minutes until fragrant.
- Pour in white wine and scrape up browned bits, simmer 2-3 minutes to reduce.
- Add Worcestershire sauce, salt, and pepper.
- Pour in beef broth and add dry pasta, bring to boil then reduce to simmer.
- Cover and cook 12-15 minutes stirring occasionally until pasta is al dente.
- Reduce heat to low and stir in heavy cream, sherry, and grated Gruyère until cheese melts and sauce is creamy.
- Taste and adjust salt as needed.
