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French Onion Pasta

French Onion Pasta

French Onion Pasta

French Onion Pasta


1/4 cup unsalted butter

3 large yellow onions, sliced

1 tsp. kosher salt

3/4 tsp. ground black pepper

2 cloves garlic, minced

1/2 cup dry white wine

2 tbsp. sherry vinegar

4 cups less sodium beef broth

1/2 cup water

2 tsp. worcestershire sauce

1 tbsp. fresh thyme leaves, plus more for garnish

1 (16 oz.) package rigatoni pasta

1/2 cup heavy whipping cream

1 1/2 cups gruyere cheese, shredded


Melt butter in a large Dutch oven set over medium

Add onions and cook, stirring occasionally, about 1 hour or until onions are caramelized. When onions begin to brown, turn down the heat to low. As they cook, you may need to watch them more carefully to make sure they do not burn.

Stir in garlic and cook 30 seconds. Pour in white wine and sherry vinegar. Increase heat to medium-high, and cook until liquid has nearly evaporated, about 5-6 minutes. Be sure to scrape up any browned bits on the bottom and sides of the pan.

Stir in beef broth, water, Worcestershire, and thyme leaves. Stir in pasta.

Bring to a boil over high, then reduce heat to low and cover. Cook 10 minutes or until pasta is tender, stirring occasionally.

Uncover and stir in cream. Simmer 3-5 minutes, stirring often, until sauce has thickened.

Gradually stir in cheese until melted. Serve sprinkled with additional thyme leaves and pepper.

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