Description
This Creamy French Onion Pasta recipe combines deeply caramelized onions with a rich blend of red wine, beef broth, and Gruyere cheese to create a comforting and flavorful dish. Perfectly cooked rigatoni absorbs the savory broth, with a final broil adding a golden cheesy crust, making it an irresistible meal for any pasta lover.
Ingredients
Scale
Onion and Base
- 2 large white onions, sliced thin
- 5 tbsp butter, divided
- 1 tbsp fresh thyme leaves
- 1/2 tbsp garlic, minced
- 1/4 tsp cayenne pepper
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper (adjust to taste)
Liquids
- 3/4 cup dry red wine (Cabernet Sauvignon recommended), divided
- 3.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/4 cup heavy cream or half & half
Pasta and Cheese
- 1 lb short pasta (rigatoni preferred)
- 1 cup shredded Gruyere cheese (use freshly shredded from block), divided
Instructions
- Caramelize the Onions: Thinly slice the onions and heat 3 tbsp butter in a large soup pot over low-medium heat. Sauté the onions for 8-10 minutes until softened. Add 1/4 cup red wine and stir frequently until absorbed. Repeat with another 1/4 cup red wine, continuing to sauté and stir until liquid is absorbed. Continue slow cooking for about 30 minutes total, adding the remaining 2 tbsp butter if needed to prevent dryness. The onions should be richly caramelized without burning.
- Add Herbs and Spices: Stir in fresh thyme leaves, minced garlic, and cayenne pepper. Continue cooking for another 5-7 minutes over low heat to deepen flavors without charring.
- Combine Pasta and Liquids: Pour the last 1/4 cup of red wine, heavy cream, beef broth, and Worcestershire sauce into the pot. Add rigatoni pasta and stir well. Leave the pot uncovered and cook, stirring frequently, until the liquid is mostly absorbed and pasta is al dente, about 10-11 minutes.
- Add Cheese and Adjust Seasoning: Mix in 3/4 cup of shredded Gruyere cheese thoroughly. Taste and add more salt or cheese as desired. Check pasta doneness to prepare for baking.
- Bake with Cheese Topping: Transfer the pasta mixture to an oven-safe baking dish. Sprinkle remaining Gruyere cheese on top. If pasta is fully cooked and tender, broil for 3 minutes until cheese melts and browns. If pasta is slightly undercooked (al dente), bake for 8-10 minutes then broil for 2 minutes.
- Serve: Remove from oven and optionally top with extra cheese and fresh thyme leaves. Serve hot and enjoy your creamy, flavorful French onion pasta!
Notes
- For best flavor, use freshly shredded Gruyere rather than pre-shredded cheese.
- Keep the heat low when caramelizing onions to avoid burning and ensure deep sweetness.
- You can substitute half & half for heavy cream for a lighter option.
- Adjust cayenne pepper to taste if you prefer less heat.
- Broiling time depends on pasta doneness, so monitor cheese melting closely to prevent burning.
- Use a dry red wine like Cabernet Sauvignon to complement the beef broth and cheese flavors.
