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French Onion Pasta

Creamy French onion pasta with deeply caramelized onions, thyme, Gruyere, and Parmesan.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Snack
Cuisine: American, Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni or other short pasta
  • 3 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1/2 cup dry white wine or low-sodium broth
  • 2 cups beef or vegetable broth
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/4 cup grated Parmesan
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley

Equipment

  • Large pot (for boiling pasta)
  • 12-inch skillet or Dutch oven (for caramelizing onions and making sauce)
  • Colander (for draining pasta)

Method
 

  1. Step 1: Cook the pasta in well-salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
  2. Step 2: Melt butter with olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar. Cook 30 to 35 minutes, stirring often, until deeply golden and jammy.
  3. Step 3: Add garlic and thyme and cook for 1 minute. Pour in wine or broth, scraping up browned bits, and simmer until nearly evaporated.
  4. Step 4: Add broth and cream. Simmer 5 minutes, then stir in Gruyere and Parmesan until smooth.
  5. Step 5: Add pasta and toss until coated. Loosen with reserved pasta water as needed. Finish with black pepper and parsley.

Notes

For the deepest flavor, do not rush the onion-caramelizing stage.