Caramelized French Onion Pasta

Serves 1
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Directions

  1. 1Slice your onions, mince the garlic, and measure out all your seasoning.
  2. 2Slice your onions, mince the garlic, and measure out all your seasoning.
  3. 3Slice your onions, mince the garlic, and measure out all your seasoning.
  4. 4Heat an oven-safe deep pan over medium-low heat, add butter and olive oil.
  5. 5Heat an oven-safe deep pan over medium-low heat, add butter and olive oil.
  6. 6Heat an oven-safe deep pan over medium-low heat, add butter and olive oil.
  7. 7Add the sliced onions to the hot pan and stir.
  8. 8Add the sliced onions to the hot pan and stir.
  9. 9Add the sliced onions to the hot pan and stir.
  10. 10Let the onions caramelize slowly over low heat, stirring occasionally to prevent sticking. Add a splash of water if they start catching too much.
  11. 11Let the onions caramelize slowly over low heat, stirring occasionally to prevent sticking. Add a splash of water if they start catching too much.
  12. 12Let the onions caramelize slowly over low heat, stirring occasionally to prevent sticking. Add a splash of water if they start catching too much.
  13. 13Once the onions are caramelized, add the minced garlic, fresh thyme, salt, pepper, oregano, and rosemary. Let it cook for two minutes.
  14. 14Once the onions are caramelized, add the minced garlic, fresh thyme, salt, pepper, oregano, and rosemary. Let it cook for two minutes.
  15. 15Once the onions are caramelized, add the minced garlic, fresh thyme, salt, pepper, oregano, and rosemary. Let it cook for two minutes.
  16. 16Pour in cooking wine, scraping up any bits from the bottom, and let it mostly evaporate for a minute or two.
  17. 17Pour in cooking wine, scraping up any bits from the bottom, and let it mostly evaporate for a minute or two.
  18. 18Pour in cooking wine, scraping up any bits from the bottom, and let it mostly evaporate for a minute or two.
  19. 19Add Worcestershire sauce and an optional tablespoon of balsamic glaze or vinegar. Turn on the oven to broil.
  20. 20Add Worcestershire sauce and an optional tablespoon of balsamic glaze or vinegar. Turn on the oven to broil.
  21. 21Add Worcestershire sauce and an optional tablespoon of balsamic glaze or vinegar. Turn on the oven to broil.
  22. 22Add beef stock, water, and rigatoni pasta to the pan. Mix well, ensuring the pasta is covered. Bring to a boil, then simmer until the pasta is al dente and most liquid has evaporated, about 6-8 minutes.
  23. 23Add beef stock, water, and rigatoni pasta to the pan. Mix well, ensuring the pasta is covered. Bring to a boil, then simmer until the pasta is al dente and most liquid has evaporated, about 6-8 minutes.
  24. 24Add beef stock, water, and rigatoni pasta to the pan. Mix well, ensuring the pasta is covered. Bring to a boil, then simmer until the pasta is al dente and most liquid has evaporated, about 6-8 minutes.
  25. 25Remove from heat, stir in the heavy cream and 1 cup of cheese until it's melted and smooth.
  26. 26Remove from heat, stir in the heavy cream and 1 cup of cheese until it's melted and smooth.
  27. 27Remove from heat, stir in the heavy cream and 1 cup of cheese until it's melted and smooth.
  28. 28Top with the remaining 1/2 cup of cheese.
  29. 29Top with the remaining 1/2 cup of cheese.
  30. 30Top with the remaining 1/2 cup of cheese.
  31. 31Broil for 2 minutes until the cheese is melted and golden brown. Garnish with fresh thyme and serve hot.
  32. 32Broil for 2 minutes until the cheese is melted and golden brown. Garnish with fresh thyme and serve hot.
  33. 33Broil for 2 minutes until the cheese is melted and golden brown. Garnish with fresh thyme and serve hot.

Ingredients

  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 3 large yellow onions
  • 3 large yellow onions
  • 3 large yellow onions
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 3 tsp fresh thyme
  • 3 tsp fresh thyme
  • 3 tsp fresh thyme
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried rosemary
  • 1 tsp dried rosemary
  • 1 tbsp balsamic glaze
  • 1 tbsp balsamic glaze
  • 1 tbsp balsamic glaze
  • 3 cups beef stock
  • 3 cups beef stock
  • 3 cups beef stock
  • 12 oz rigatoni
  • 12 oz rigatoni
  • 12 oz rigatoni
  • 0.33 cup cream
  • 0.33 cup cream
  • 0.33 cup cream
  • 1.5 cups gruyere or cheddar cheese
  • 1.5 cups gruyere or cheddar cheese
  • 1.5 cups gruyere or cheddar cheese

Equipment

oven-safe panknifegraterwooden spoon
Caramelized French Onion Pasta | Clip Recipe