French Onion Pasta
This French Onion Pasta is a one pan recipe made with caramelized onions, garlic, pasta, and cheese. Perfect for a cozy, comforting dinner that’s quick and family-friendly!
Ingredients
- ¼ cup unsalted butter
- 5 large sweet onions, sliced
- 1 cup red wine (or 1 cup of beef broth)
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon of dried thyme)
- 3 cups beef broth
- 12 ounces uncooked rigatoni
- 2 cups shredded gruyere cheese
Instructions
- In a large skillet or dutch oven, melt butter over medium heat. Add sliced onions and saute, stirring occasionally, for 25-30 minutes, or until the onions become caramelized and golden brown.
- Stir in minced garlic and thyme and cook for 1-2 minutes. Add the red wine and deglaze the pan, scraping up any browned bits that are stuck on the bottom of the pan. Simmer the wine and onion mixture for 3-4 minutes, or until it slightly reduces. Add beef broth to pan and bring mixture to a simmer.
- Stir in uncooked pasta and then cover the pan and cook for 12-15 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Optional: preheat your broiler to high. If using an oven-safe skillet or dutch oven, spread the pasta evenly in the pan. If your skillet it not oven-proof, spread pasta into a baking dish. Sprinkle the top of the pasta evenly with the shredded cheese. Broil for 2-4 minutes, or until the cheese is melted and bubbly. Tip: be sure to watch the pasta closely so it doesn't burn when broiling.If you don't want to use your broiler: remove the pasta from heat and sprinkle cheese on top. Cover and let sit for several minutes until the cheese is melted and then stir.
Notes
- Leftovers will last in an airtight container in the refrigerator for up to four days.
- To reheat: warm in the microwave and add a splash of broth to loosen the sauce, if needed.
- Be sure to slice the onions thin and evenly to ensure they caramelize properly without burning. The caramelizing will take some time. The deeper the color, the richer the flavor, so don't rush this part.
- I like to use a dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor. If you don't want to use wine or don't have any on-hand, you can use beef broth in its place.
- If the liquid reduces too quickly before the pasta is tender, add a splash of extra broth or water.
- Gruyere cheese has a delicious nutty flavor and melts well. If you don't have that on-hand, Swiss cheese will work in its place.
- See my tips and tricks for making this French Onion Pasta above the recipe box.