One Pot French Onion Pasta
A delicious combination of rich beef broth, caramelized onions, and creamy Gruyère cheese, all cooked in one pot for a comforting meal.
Ingredients
Main ingredients
- 2 Tbsp Salted Butter
- 2 Large Onion thinly sliced
- 1 Tbsp Olive Oil
- 4 Cloves Garlic minced
- 0.5 tsp Dried Thyme
- 1 Tbsp Balsamic Vinegar
- 0.25 Cup Dry White Wine
- 0.5 LB Rigatoni UNCOOKED!
- 1 Tbsp Worcestershire Sauce
- 32 Oz Beef Broth or about 4 cups
- 5.3 Oz Le Gruyère® AOP shredded
- 0.25 Cup Heavy Cream
Instructions
- Add butter to a heavy bottomed skillet over medium heat. Once melted, add onions, olive oil, and a hefty pinch of salt. Cook for 20 minutes, stirring often until soft and starting to brown.
- Add garlic and thyme and cook for 3 more minutes or until the garlic is tender and fragrant.
- Add balsamic vinegar and white wine to deglaze the pan - scraping up all the little bits on the bottom of the pan.
- Add rigatoni, Worcestershire sauce, and beef broth and stir everything together. Carefully submerge the noodles and cook over a medium simmer for 20 minutes with the lid on, occasionally removing it and stirring so the noodles don’t stick to the pot. The liquid should absorb into the uncooked pasta - if it’s still watery after this step, leave the lid off and simmer for a few minutes or until it thickens back up.
- Once al dente, add the Gruyère and heavy cream and gently stir until creamy. Taste and season with flaky salt and pepper.
Notes
My version of the Viral One-Pot French Onion Pasta that’s loaded with rich beef broth and caramelized onion sauce, and REAL Gruyère made in the Swiss region of Gruyère using the same recipe for the last 900 years!