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Per serving
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- 1
Caramelize the onions
Slice 3 large yellow onions about a quarter-inch thin. Heat a large Dutch oven or deep skillet over medium heat and melt the butter with the olive oil. Add all the onions, toss to coat, and cook, stirring every few minutes, until they're deep amber and jammy. This takes about an hour and it's mostly hands-off, so don't rush it. If they start sticking or burning, add a splash of water. This step is the whole dish, so it's the one thing you can't skip.
- 2
Add garlic and thyme
Mince the garlic and chop the thyme leaves. Stir them into the caramelized onions and cook 3 to 4 minutes until fragrant.
- 3
Deglaze
Pour in the white wine and scrape up all the browned bits stuck to the bottom of the pot with a wooden spoon. Let it simmer 1 to 2 minutes until mostly absorbed. No wine on hand? A splash of sherry or apple cider vinegar does the job.
- 4
Season
Stir in the worcestershire sauce, salt, and black pepper.
- 5
Cook the pasta right in the pot
Add the beef stock, water, and dry pasta to the same pot. Stir and push the pasta down so most of it is submerged. Bring to a boil, then drop to a simmer and cook, stirring often so nothing sticks, until the pasta is al dente and most of the liquid has cooked off, about 8 to 10 minutes. It'll still look a little loose, that's fine, it tightens up in the next step.
- 6
Finish creamy
Pull the pot off the heat. Stir in the heavy cream and grated gruyere until melted and creamy. Serve hot.
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One-Pot French Onion Pasta
Created by: OnePotWonders
Ingredients
- 12 oz mezze rigatoni
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 yellow onion
- 4 garlic
- 2 tsp fresh thyme
- 1/4 cup dry white wine
- 1 tsp worcestershire sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 cup beef stock
- 1 cup water
- 1/4 cup heavy cream
- 1 cup gruyere cheese
Instructions
- Caramelize the onionsSlice 3 large yellow onions about a quarter-inch thin. Heat a large Dutch oven or deep skillet over medium heat and melt the butter with the olive oil. Add all the onions, toss to coat, and cook, stirring every few minutes, until they're deep amber and jammy. This takes about an hour and it's mostly hands-off, so don't rush it. If they start sticking or burning, add a splash of water. This step is the whole dish, so it's the one thing you can't skip.
- Add garlic and thymeMince the garlic and chop the thyme leaves. Stir them into the caramelized onions and cook 3 to 4 minutes until fragrant.
- DeglazePour in the white wine and scrape up all the browned bits stuck to the bottom of the pot with a wooden spoon. Let it simmer 1 to 2 minutes until mostly absorbed. No wine on hand? A splash of sherry or apple cider vinegar does the job.
- SeasonStir in the worcestershire sauce, salt, and black pepper.
- Cook the pasta right in the potAdd the beef stock, water, and dry pasta to the same pot. Stir and push the pasta down so most of it is submerged. Bring to a boil, then drop to a simmer and cook, stirring often so nothing sticks, until the pasta is al dente and most of the liquid has cooked off, about 8 to 10 minutes. It'll still look a little loose, that's fine, it tightens up in the next step.
- Finish creamyPull the pot off the heat. Stir in the heavy cream and grated gruyere until melted and creamy. Serve hot.