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Creamy French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 150 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Halal

Description

Creamy French Onion Pasta is a comforting and flavorful dish combining deeply caramelized onions with tender rigatoni pasta simmered in red wine and beef broth, finished with creamy gruyere cheese and a touch of cayenne for a subtle kick. This recipe features slow-cooked onions and a blend of savory ingredients that enrich each bite, topped with melted cheese and fresh thyme for an indulgent meal perfect for weeknights or cozy dinners.

Ingredients

Units Scale

Onion 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 & Seasonings

  • 3/4 cup dry red wine (Cabernet Sauvignon recommended)
  • 3.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1/4 cup heavy cream or half & half

Pasta & Cheese

  • 1 lb short pasta (rigatoni preferred)
  • 1 cup shredded Gruyere cheese (use freshly shredded from block)

Instructions

  1. Caramelize the Onions: Thinly slice the onions and heat 3 tbsp of 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, stir frequently until absorbed. Repeat with another 1/4 cup red wine, continuing to sauté and stir until the liquid is absorbed. Continue this 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.
  2. Add Herbs and Spices: Stir in fresh thyme leaves, minced garlic, and cayenne pepper. Continue cooking for another 5-7 minutes to deepen the flavors while keeping heat low to avoid charring.
  3. Combine Pasta and Liquids: Pour the last 1/4 cup of red wine, heavy cream, beef broth, and Worcestershire sauce into the pot. Add the rigatoni pasta and stir well. Leave the pot uncovered and cook, stirring frequently, until the liquid is mostly absorbed and the pasta is al dente, about 10-11 minutes.
  4. Add Cheese and Adjust Seasoning: Mix in 3/4 cup of the shredded Gruyere cheese thoroughly. Taste and add more salt or cheese to your preference. Check the pasta doneness as it will determine the next baking step.
  5. Bake with Cheese Topping: Transfer the pasta mixture into an oven-safe baking dish. Sprinkle the remaining Gruyere cheese evenly on top. If the pasta is fully cooked and tender, broil for 3 minutes until cheese melts and browns. If the pasta is slightly undercooked (al dente), bake for 8-10 minutes first, then broil for 2 minutes.
  6. 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

  • The key to deep flavor is patience with slow caramelization of the onions; do not rush or use high heat to avoid burning.
  • Use freshly shredded Gruyere cheese for the best melting quality and flavor.
  • Adjust salt and pepper at the end to suit your taste.
  • If you prefer a vegetarian version, substitute beef broth with a high-quality vegetable broth.
  • The level of cayenne can be adjusted or omitted if you prefer less heat.
  • Use an oven-safe dish for the baking step to ensure safety and even cooking.

Find it online: https://emilyquickdinners.com/creamy-french-onion-pasta-recipe/