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In a large pot or Dutch oven, melt the 2 tablespoons of salted butter with 1 tablespoon of olive oil over medium heat.

Add the 2 thinly sliced large onions to the pot. Stir frequently with a wooden spatula, cooking until they are deeply caramelized and softened, turning a rich golden brown. This process can take 10-15 minutes.

Add the 4 minced garlic cloves and 1/2 teaspoon of dried thyme to the caramelized onions. Stir to combine and cook for about 1 minute until fragrant.

Pour in 1 tablespoon of balsamic vinegar and 1/4 cup of dry white wine. Stir well, scraping the bottom of the pot with your spatula to deglaze and incorporate any browned bits stuck to the bottom.

Add the 1/2 pound of rigatoni mezzi, 1 tablespoon of Worcestershire sauce, and 4 cups of beef bone broth to the pot.

Stir all the ingredients to combine, ensuring that the pasta is fully submerged in the liquid. Bring the mixture to a gentle simmer.

Cover the pot with a lid and reduce the heat to low. Cook for 8-10 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Remove the pot from the heat. Pour in the 1/4 cup of heavy cream.

Add the 5.3 ounces of shredded Le Gruyère AOP cheese to the pasta. Stir continuously until the cheese is completely melted and combined, creating a creamy and cohesive sauce.

Season generously with freshly ground black pepper to taste. Serve immediately and enjoy your One Pot French Onion Pasta!


In a large pot or Dutch oven, melt the 2 tablespoons of salted butter with 1 tablespoon of olive oil over medium heat.

Add the 2 thinly sliced large onions to the pot. Stir frequently with a wooden spatula, cooking until they are deeply caramelized and softened, turning a rich golden brown. This process can take 10-15 minutes.

Add the 4 minced garlic cloves and 1/2 teaspoon of dried thyme to the caramelized onions. Stir to combine and cook for about 1 minute until fragrant.

Pour in 1 tablespoon of balsamic vinegar and 1/4 cup of dry white wine. Stir well, scraping the bottom of the pot with your spatula to deglaze and incorporate any browned bits stuck to the bottom.

Add the 1/2 pound of rigatoni mezzi, 1 tablespoon of Worcestershire sauce, and 4 cups of beef bone broth to the pot.

Stir all the ingredients to combine, ensuring that the pasta is fully submerged in the liquid. Bring the mixture to a gentle simmer.

Cover the pot with a lid and reduce the heat to low. Cook for 8-10 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Remove the pot from the heat. Pour in the 1/4 cup of heavy cream.

Add the 5.3 ounces of shredded Le Gruyère AOP cheese to the pasta. Stir continuously until the cheese is completely melted and combined, creating a creamy and cohesive sauce.

Season generously with freshly ground black pepper to taste. Serve immediately and enjoy your One Pot French Onion Pasta!
