French Onion Pasta
French Onion Pasta
Ingredients
- 3 yellow onions, large
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons white wine
- as needed salt
- as needed black pepper
- as needed dried Italian herbs
- 10 ounces rigatoni, or pasta of choice
- 3 cups beef broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup Gruyère cheese, freshly grated
Instructions
- 1
Slice the 3 large yellow onions thinly.
⏱️ 5 min
- 2
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and tender. This process typically takes 30-45 minutes.
⏱️ 40 min
- 3
Add the 2 minced garlic cloves to the caramelized onions and cook for about 1 minute until fragrant. Pour in 2 tablespoons of white wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated.
⏱️ 5 min
- 4
Season the onion mixture generously with salt, black pepper, and dried Italian herbs to taste.
⏱️ 1 min
- 5
While the onions are caramelizing, cook the 10 ounces of rigatoni (or pasta of choice) according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 12 min
- 6
Add the 3 cups of beef broth to the caramelized onions. Bring to a simmer and let it cook for a few minutes to allow the flavors to meld.
⏱️ 5 min
- 7
Stir in the 1 cup of heavy cream. Add the 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of freshly grated Gruyère cheese, stirring until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
⏱️ 5 min
- 8
Add the cooked and drained rigatoni to the sauce. Toss to coat thoroughly.
⏱️ 1 min
- 9
Stir in the 1/4 cup of shredded mozzarella cheese. Cook briefly until just melted.
⏱️ 1 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pasta
- 3 yellow onions, large
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons white wine
- as needed salt
- as needed black pepper
- as needed dried Italian herbs
- 10 ounces rigatoni, or pasta of choice
- 3 cups beef broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup Gruyère cheese, freshly grated
Instructions
- 1
Slice the 3 large yellow onions thinly.
⏱️ 5 min - 2
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and tender. This process typically takes 30-45 minutes.
⏱️ 40 min - 3
Add the 2 minced garlic cloves to the caramelized onions and cook for about 1 minute until fragrant. Pour in 2 tablespoons of white wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated.
⏱️ 5 min - 4
Season the onion mixture generously with salt, black pepper, and dried Italian herbs to taste.
⏱️ 1 min - 5
While the onions are caramelizing, cook the 10 ounces of rigatoni (or pasta of choice) according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 12 min - 6
Add the 3 cups of beef broth to the caramelized onions. Bring to a simmer and let it cook for a few minutes to allow the flavors to meld.
⏱️ 5 min - 7
Stir in the 1 cup of heavy cream. Add the 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of freshly grated Gruyère cheese, stirring until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
⏱️ 5 min - 8
Add the cooked and drained rigatoni to the sauce. Toss to coat thoroughly.
⏱️ 1 min - 9
Stir in the 1/4 cup of shredded mozzarella cheese. Cook briefly until just melted.
⏱️ 1 min - 10
Serve immediately and enjoy!