One-Pot Caramelized French Onion Pasta

12 mins
Serves 4
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Directions

  1. 1In a skillet, melt butter and olive oil. Add sliced onions and stir until coated. Broil oven.
  2. 2In a skillet, melt butter and olive oil. Add sliced onions and stir until coated. Broil oven.
  3. 3In a skillet, melt butter and olive oil. Add sliced onions and stir until coated. Broil oven.
  4. 4Caramelize onions, stirring occasionally, adding more oil or water if needed.
  5. 5Caramelize onions, stirring occasionally, adding more oil or water if needed.
  6. 6Caramelize onions, stirring occasionally, adding more oil or water if needed.
  7. 7Add garlic and thyme; sizzle until fragrant.
  8. 8Add garlic and thyme; sizzle until fragrant.
  9. 9Add garlic and thyme; sizzle until fragrant.
  10. 10Pour in white wine, scraping up browned bits. Let wine reduce.
  11. 11Pour in white wine, scraping up browned bits. Let wine reduce.
  12. 12Pour in white wine, scraping up browned bits. Let wine reduce.
  13. 13Add beef stock, water, and pasta; mix well. Bring to a boil, then simmer until pasta is al dente (about 6-8 minutes).
  14. 14Add beef stock, water, and pasta; mix well. Bring to a boil, then simmer until pasta is al dente (about 6-8 minutes).
  15. 15Add beef stock, water, and pasta; mix well. Bring to a boil, then simmer until pasta is al dente (about 6-8 minutes).
  16. 16Remove from heat; stir in cream and 1 cup of cheese until melted and smooth.
  17. 17Remove from heat; stir in cream and 1 cup of cheese until melted and smooth.
  18. 18Remove from heat; stir in cream and 1 cup of cheese until melted and smooth.
  19. 19Top with remaining cheese and broil for 2 minutes until golden.
  20. 20Top with remaining cheese and broil for 2 minutes until golden.
  21. 21Top with remaining cheese and broil for 2 minutes until golden.
  22. 22Garnish with fresh thyme and serve.
  23. 23Garnish with fresh thyme and serve.
  24. 24Garnish with fresh thyme and serve.

Ingredients

  • 12 ounces rigatoni pasta
  • 12 ounces rigatoni pasta
  • 12 ounces rigatoni pasta
  • 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 /3 cup white wine
  • 1 /3 cup white wine
  • 1 /3 cup white wine
  • 1 tsp worcestershire sauce
  • 1 tsp worcestershire sauce
  • 1 tsp worcestershire sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 3 cups beef stock
  • 3 cups beef stock
  • 3 cups beef stock
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 /3 cup heavy cream
  • 1 /3 cup heavy cream
  • 1 /3 cup heavy cream
  • 1.5 cups gruyere cheese or sharp white cheddar
  • 1.5 cups gruyere cheese or sharp white cheddar
  • 1.5 cups gruyere cheese or sharp white cheddar

Equipment

skillet