Description
Creamy French Onion Pasta is a decadent, comforting dish featuring deeply caramelized onions cooked slowly with red wine and fresh thyme, combined with rigatoni pasta simmered in a rich beef broth and finished with creamy heavy cream and melted gruyere cheese. This recipe balances savory, sweet, and slightly spicy flavors, creating a luscious, cheesy pasta perfect for a comforting dinner.
Ingredients
Units
Scale
Onions and Butter
- 2 large white onions, sliced thin
- 5 tbsp butter
Pasta and Liquids
- 1 lb short pasta (rigatoni recommended)
- 3/4 cup dry red wine (Cabernet Sauvignon recommended)
- 3.5 cups beef broth
- 1/4 cup heavy cream or half & half
Flavorings and Seasonings
- 1 tbsp fresh thyme leaves
- 1/2 tbsp garlic, minced
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp pepper (adjust to taste)
- 1/4 tsp cayenne pepper
Cheese
- 1 cup shredded Gruyere cheese
Instructions
- Caramelize Onions: Thinly slice the white onions. Heat 3 tbsp of butter in a large soup pot over low-medium heat. Add the onions and sauté for about 8-10 minutes until softened. Gradually add the red wine in 1/4 cup increments, allowing it to absorb each time while stirring frequently. Continue cooking and stirring for about 30 minutes total until your onions are deeply caramelized and soft, adding the remaining 2 tbsp butter as necessary to prevent drying or burning.
- Add Herbs and Spices: Stir in the fresh thyme leaves, minced garlic, and cayenne pepper. Continue to sauté for another 5-7 minutes until the onions are richly flavored but not burnt, maintaining low heat and patience during this process.
- Add Liquids and Pasta: Pour in the final 1/4 cup of red wine, the heavy cream, beef broth, and Worcestershire sauce. Add the rigatoni pasta and stir well to combine. Leave the pot uncovered and stir frequently until the liquid is mostly absorbed and the pasta becomes al dente (about 10-11 minutes).
- Incorporate Cheese: Stir in 3/4 cup of shredded Gruyere cheese until melted and evenly distributed. Taste and adjust the salt and cheese quantity as desired to fit your preference. Confirm the pasta’s doneness to prepare for the baking step.
- Prepare for Baking: Transfer the pasta mixture into an oven-safe baking dish. Top with the remaining Gruyere cheese evenly across the surface.
- Bake or Broil: If the pasta is fully cooked and soft, broil the dish uncovered for 3 minutes until the cheese is bubbly and slightly browned. If the pasta is al dente and slightly undercooked, bake in a 400°F (205°C) oven for 8-10 minutes, then broil for an additional 2 minutes at the end to achieve a golden cheese crust.
- Serve: Remove from the oven and optionally top with extra cheese and fresh thyme. Serve hot and enjoy your creamy, cheesy French onion pasta!
Notes
- Use low heat and stir frequently during caramelization to avoid burning the onions.
- The red wine should be a dry variety like Cabernet Sauvignon to balance the sweetness of the onions.
- Gruyere cheese adds a nutty, creamy flavor; shredding from a block fresh is preferred for best melt quality.
- Adjust salt and pepper to taste after mixing in cheese to avoid oversalting.
- Patience during caramelizing is key for deep, rich onion flavor.
- Ensure pasta doesn’t overcook before baking; timing depends on your stove and pot.
- You can substitute half & half for heavy cream for a lighter option, but the sauce will be less rich.
