Description

This One Pot French Onion Pasta combines the rich, deep flavors of caramelized onions with tender mezze rigatoni pasta, creating a creamy and comforting dish reminiscent of classic French onion soup. The pasta is cooked directly in a savory beef broth with hints of thyme and white wine, then finished with a luscious blend of heavy cream and melted gruyere cheese for a perfectly indulgent meal that’s easy to prepare and packed with flavor.

Ingredients

Scale

Pasta and Liquids

12 oz uncooked mezze rigatoni (or other short pasta)
1/4 cup dry white wine
3 cups low sodium beef stock
1 cup water
1/4 cup heavy cream

Vegetables and Aromatics

3 large yellow onions (sliced 1/4″ thin)
4 cloves garlic (minced)
2 tsp fresh thyme (chopped)

Fats and Seasonings

2 tbsp unsalted butter
2 tbsp olive oil
1 tsp Worcestershire sauce
2 tsp kosher salt
1 tsp black pepper

Cheese

1 cup gruyere cheese (grated)

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Instructions

Caramelize the Onions: Heat a large Dutch oven or deep skillet over medium heat. Melt butter and olive oil together. Add all the sliced onions and toss to coat thoroughly in the fats. Sauté, stirring frequently every 3 minutes for about one hour until the onions develop a deep golden brown, jammy texture. If onions stick excessively or begin to burn, add a small amount of oil or 1-2 tablespoons water to prevent scorching.
Add Aromatics: Stir in the minced garlic and chopped fresh thyme into the caramelized onions. Cook for 3-4 minutes until the mixture is very fragrant, ensuring the garlic does not brown.
Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for 1-2 minutes until mostly evaporated and absorbed into the onions.
Season the Onions: Stir in Worcestershire sauce, kosher salt, and black pepper to finish the caramelized onion base, enhancing the savory depth.
Cook the Pasta: Add the beef stock, water, and uncooked pasta directly to the pot. Stir well to combine and submerge as much pasta as possible. Bring to a boil, then reduce to a simmer. Cook, stirring very frequently, for 8-10 minutes until pasta is al dente and much of the liquid has evaporated while maintaining some moisture for a creamy texture.
Finish the Dish: Remove the pot from heat and stir in the heavy cream and grated gruyere cheese until fully incorporated and silky smooth. Serve immediately for a rich and comforting one-pot meal.

Notes

Use a Dutch oven or a deep, heavy skillet to allow enough space for stirring and even cooking.
Constant stirring during pasta cooking helps prevent sticking and ensures even cooking.
Adjust seasoning after adding cheese and cream as needed to taste.
Gruyere cheese adds a nutty, creamy flavor, but you can substitute with mozzarella or Swiss cheese if unavailable.
White wine can be omitted or replaced with additional broth for a non-alcoholic version.
This dish is best enjoyed fresh but can be refrigerated and gently reheated with a splash of broth or cream.