French Onion Pasta Recipe with Caramelized Onions and Gruyere

This French onion pasta is creamy, savory, and packed with deep flavor from caramelized onions, beef broth, Gruyere cheese, and rigatoni cooked all in one pan. It's rich, indulgent, and far easier than you'd think.

Course Dinner, Main Course

Cuisine American, American-Comfort

Keyword caramelized onion pasta, creamy french onion pasta, french onion pasta, french onion rigatoni, one-pan french onion pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 493kcal

Author Cathy Pollak

Equipment

Dutch Oven Bif enough to hold all the ingredients and simmer pasta.
box grater For grating Gruyere cheese.
measuring cups and spoons For accuracy.

Ingredients

2 large (~ 600 g) onions thinly sliced
2 tbsps. (30 ml) olive oil
2 tbsps. (28 g) butter
1 tsp (6 g) salt
2 cloves garlic minced
¼ cup (60 ml) dry white wine
6 sprigs fresh thyme leaves
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2 g) black pepper
5 cups (1200 ml) beef broth
1 lb. (454 g) dry rigatoni pasta
7 oz. (198 g) Gruyere cheese
1/4 cup (60 ml) heavy cream

Instructions

In a large skillet or Dutch oven over medium heat, add the sliced onions, olive oil, butter, and salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 to 35 minutes.
2 large (~ 600 g) onions, 2 tbsps. (30 ml) olive oil, 2 tbsps. (28 g) butter, 1 tsp (6 g) salt
Add the minced garlic and cook for 30 seconds until fragrant.
2 cloves garlic
Deglaze the pan with the white wine, scraping up any browned bits. Stir in the fresh thyme sprigs, Worcestershire sauce, and black pepper.
¼ cup (60 ml) dry white wine, 6 sprigs fresh thyme leaves, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (2 g) black pepper
Pour in the beef broth and add the rigatoni. Bring to a boil, then cover and cook for 10 to 12 minutes, or until the pasta is al dente.
5 cups (1200 ml) beef broth, 1 lb. (454 g) dry rigatoni pasta
Remove the thyme sprigs. Stir in the grated Gruyere and heavy cream. Cook for another 1 to 2 minutes, until the cheese is melted and the sauce is creamy and thickened.
7 oz. (198 g) Gruyere cheese, 1/4 cup (60 ml) heavy cream

Notes

Caramelizing the onions low and slow is key to the deep flavor. Don’t rush this step.
You can substitute vegetable or mushroom broth to make this dish vegetarian.
For a protein boost, add shredded chicken, steak, or butter beans.
The nutrition info accounts for 25% absorption of the cooking liquid.

For optimal outcomes when making this French onion pasta recipe, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition