Description
Creamy French Onion Pasta is a comforting dish featuring deeply caramelized onions sautéed with fresh thyme and garlic, combined with rigatoni pasta cooked in a rich mixture of red wine, beef broth, and Worcestershire sauce, finished with creamy heavy cream and melted Gruyere cheese for a luscious, cheesy bake.
Ingredients
Units
Scale
Vegetables and Herbs
- 2 large white onions, sliced thin
- 1 tbsp fresh thyme leaves
- 1/2 tbsp garlic, minced
Dairy
- 5 tbsp butter
- 1/4 cup heavy cream or half & half
- 1 cup shredded Gruyere cheese, divided
Liquids
- 3/4 cup dry red wine (Cabernet Sauvignon recommended)
- 3.5 cups beef broth
- 1 tbsp Worcestershire sauce
Dry Goods & Pasta
- 1 lb short pasta (rigatoni recommended)
Spices and Seasonings
- 1/2 tsp salt, adjust to taste
- 1/2 tsp black pepper, adjust to taste
- 1/4 tsp cayenne pepper
Instructions
- Caramelize the Onions: Thinly slice the white onions. In a large soup pot, heat 3 tbsp of butter over low to medium heat. Add the onions and sauté for 8-10 minutes until softened. Pour in 1/4 cup of red wine, continuing to sauté and stir frequently until the wine is absorbed. Repeat with another 1/4 cup of red wine, continuing to sauté until fully absorbed. This caramelization step will take about 30 minutes. Add the remaining 2 tbsp butter if needed to keep the onions moist and avoid burning. The onions should be deeply caramelized but not charred.
- Add Aromatics and Spices: Stir in fresh thyme leaves, minced garlic, and cayenne pepper. Continue to sauté for an additional 5-7 minutes until the onions are well cooked down and flavorful. Keep the heat low to prevent burning.
- Combine Liquids and Pasta: Add the last 1/4 cup of red wine, heavy cream, beef broth, Worcestershire sauce, and the rigatoni pasta to the pot. Stir thoroughly to combine all ingredients well. Leave the pot uncovered, stirring frequently, and cook until the liquid is mostly absorbed and the pasta is al dente, approximately 10-11 minutes.
- Add Cheese and Seasonings: Mix in 3/4 cup of shredded Gruyere cheese until melted and incorporated. Taste the dish and adjust seasoning with additional salt or cheese as desired. Test the pasta’s tenderness to determine the baking time.
- Prepare for Baking: Transfer the pasta mixture into an oven-safe baking dish. Sprinkle the remaining Gruyere cheese evenly on top.
- Bake and Broil: Preheat your oven to 400°F. If the pasta is fully cooked and soft, broil the dish for 3 minutes until the cheese on top is melted and golden. If the pasta is still slightly al dente, bake it uncovered for 8-10 minutes, then broil for 2 minutes to finish.
- Serve: Remove from the oven, garnish with additional Gruyere cheese and fresh thyme if desired. Serve hot and enjoy your creamy, flavorful French Onion Pasta.
Notes
- Caramelizing onions takes time and patience but is key to developing deep flavor.
- Use a dry red wine like Cabernet Sauvignon for best results; inexpensive wine is fine.
- Stir frequently during pasta cooking to prevent sticking and ensure even cooking.
- Adjust salt and pepper according to taste after adding cheese.
- If you prefer a lighter dish, half & half can be used instead of heavy cream.
- Gruyere cheese can be substituted with other melting cheeses like Swiss or Emmental if unavailable.
- The baking step helps meld flavors and create a delicious browned cheese crust.
