Creamy French Onion Pasta Recipe You Gonna Love
All the rich, savory flavors of classic French onion soup turned into a creamy, comforting pasta with caramelized onions, beef broth, gruyere cheese, and red wine for depth. Made simple with a pressure cooker or on the stovetop!
Equipment
- 1 Large soup pot
- 1 Oven safe dish
Ingredients
Main Ingredients
- 2 large white onions thinly sliced
- 5 tablespoon butter
- 1 lb short pasta like rigatoni
- ¾ cup dry red wine Cabernet Sauvignon recommended
- 1 tablespoon fresh thyme
- ½ tablespoon minced garlic
- 3.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ cup heavy cream or half & half
- 1 cup shredded gruyere cheese freshly grated
- ¼ teaspoon cayenne pepper
Instructions
Instructions
- In a large skillet on medium heat, melt butter. Add in sliced onions. Cook slowly, stirring occasionally for 15-20 minutes until caramelized.
- Add minced garlic and fresh thyme. Cook for 1-2 minutes until fragrant.
- Pour in red wine and scrape browned bits from bottom. Simmer 3-4 minutes until reduced.
- Stir in beef broth and Worcestershire sauce. Season with salt and pepper and let simmer.
- In a separate pot, boil pasta until al dente. Drain and set aside.
- Add pasta to onion mixture. Cook together for 2-3 minutes, then stir in heavy cream and shredded gruyere.
- Transfer mixture to oven-safe dish. If pasta is fully cooked, broil for 3 minutes. If slightly under, bake for 8-10 minutes then broil 2 minutes.
- Remove from oven, top with extra cheese and fresh thyme, and serve hot.
Notes
Serve hot and garnish with more thyme or cheese as desired. Refrigerate leftovers or freeze for up to 3 months.