Description
This Creamy French Onion Pasta combines richly caramelized onions, fresh thyme, garlic, and a hint of cayenne pepper with tender rigatoni pasta in a luscious beef broth and red wine sauce. Topped with melted Gruyere cheese and finished under the broiler, this comforting dish offers a perfect balance of savory, creamy, and slightly spicy flavors, perfect for a satisfying weeknight dinner or special meal.
Ingredients
Scale
Onion and Base
- 2 large white onions, sliced thin
- 5 tbsp butter, divided
- 1 tbsp fresh thyme leaves
- 1/2 tbsp garlic, minced
- 1/4 tsp cayenne pepper
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper (adjust to taste)
Liquids and Seasoning
- 3/4 cup dry red wine (Cabernet Sauvignon recommended)
- 3.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/4 cup heavy cream or half & half
Pasta and Cheese
- 1 lb short pasta (rigatoni preferred)
- 1 cup shredded Gruyere cheese (use freshly shredded from block)
Instructions
- Caramelize the Onions: Thinly slice the onions. Heat 3 tablespoons of butter in a large soup pot over low to medium heat. Sauté the onions for 8 to 10 minutes until softened. Add 1/4 cup of red wine, stirring frequently until the liquid is absorbed. Repeat this step with another 1/4 cup of red wine, continuing to sauté and stir until absorbed. Continue cooking slowly for about 30 minutes in total, adding the remaining 2 tablespoons of butter if needed to prevent the onions from drying out. The onions should be deeply caramelized and richly golden without burning.
- Add Herbs and Spices: Stir in the fresh thyme leaves, minced garlic, and cayenne pepper. Continue cooking for an additional 5 to 7 minutes on low heat to deepen the flavors while ensuring the garlic doesn’t burn or char.
- Combine Pasta and Liquids: Pour the last 1/4 cup of red wine, heavy cream, beef broth, and Worcestershire sauce into the pot with the onions. Add the rigatoni pasta and stir well to combine. Leave the pot uncovered and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is cooked to al dente, about 10 to 11 minutes.
- Add Cheese and Adjust Seasoning: Mix in 3/4 cup of shredded Gruyere cheese thoroughly until melted into the sauce. Taste and adjust the seasoning with additional salt or more cheese if desired. Check the pasta doneness carefully, as it will determine the next baking step.
- Bake with Cheese Topping: Transfer the pasta mixture into an oven-safe baking dish. Sprinkle the remaining Gruyere cheese evenly on top. If the pasta is fully cooked and tender, place under the broiler for 3 minutes until the cheese melts and develops a golden brown crust. If the pasta is slightly undercooked (still al dente), bake it for 8 to 10 minutes first to finish cooking, then broil for 2 minutes to brown the cheese.
- Serve: Remove the dish from the oven and optionally garnish with extra cheese and fresh thyme leaves. Serve the creamy, flavorful French onion pasta hot and enjoy.
Notes
- Use freshly shredded Gruyere for the best melting and flavor results.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
- Ensure slow caramelization of onions to develop deep, rich flavor without burning.
- Cooking times for pasta may vary slightly depending on the brand and type; check for al dente texture before baking.
- You can substitute rigatoni with other short pasta like penne or ziti if preferred.
