One Pot French Onion Pasta
A rich and creamy one-pot pasta infused with the comforting flavors of French onion soup, ready in under an hour using simple pantry ingredients.
Equipment
- 1 Dutch oven or pressure cooker Large
Ingredients
Main ingredients
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 3 large onions halved and sliced
- 8 oz cremini mushrooms sliced
- 3-4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt divided
- 1 teaspoon ground black pepper divided
- ¼ cup sherry or dry white wine
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 12 oz rigatoni pasta
- ¼ cup heavy cream
- 1 cup gruyere cheese shredded
Instructions
Instructions
- Heat the olive oil and butter in your pressure cooker or large dutch oven over medium heat until the butter has melted.
- Add in the sliced onions and stir to coat. Cook for 30 minutes, stirring every few minutes until golden brown and caramelized.
- Add the sliced mushrooms and cook for 5 minutes until they soften.
- Stir in minced garlic, thyme, and half the salt and pepper. Cook for 1 minute until fragrant.
- Deglaze with sherry or wine and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Add the beef broth and rigatoni pasta. Bring to a boil, then reduce heat and simmer or pressure cook until pasta is al dente (about 12 minutes).
- Stir often to prevent sticking. Once pasta is cooked, stir in remaining salt, pepper, heavy cream, and shredded gruyere until fully melted and creamy.
- Divide among four bowls and serve warm.
Notes
Store leftovers in the fridge for 3-4 days. Reheat gently with a splash of broth. Freeze in portions if desired.