Creamy French Onion Pasta (Edit recipe)

This creamy french onion pasta comes together in just 30 minutes! Made with perfectly caramelized onions and gruyere cheese, this easy pasta recipe is the perfect comfort food for a weeknight meal.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	378
Fat:	18 g
Carbohydrates:	42 g
Protein:	15 g
Cholesterol:	54 g
Sodium:	191 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

8 oz Rigatoni Pasta
3 Tbsp Unsalted Butter
1 whole Yellow Onion, (large) sliced thin
.5 tsp Kosher Salt
.25 tsp Black Pepper
1 Tbsp Red Wine Vinegar
1 tsp fresh Thyme, leaves only
.5 cup Beef stock
.25 cup Heavy Cream (Whipping Cream)
1.5 oz Gruyere Cheese, freshly shredded (plus extra for serving)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the rigatoni pasta in boiling salted water according to package directions until it is al dente.
While the pasta is cooking, heat a large skillet over medium heat with the butter.
When the butter melts, add the onions, salt, pepper, and vinegar and toss to combine.
Continue to saute the onions, stirring frequently, for 12-15 minutes until the onions are a deep golden brown color. They should be softened but still have a slight bite to them.
Drain the pasta from the cooking water when it's al dente and set aside.
Add the fresh thyme leaves to the onions and saute for 1 minute.
Deglaze the pan by adding the beef stock and scraping the bottom of the pan to remove any stuck-on bits.
Add the heavy cream and gruyere cheese to the sauce and remove off the heat.
Stir the sauce until the cheese is melted and then toss with the drained pasta.
Serve with extra gruyere cheese on top, if desired.

Notes

Extras - Add sauteed mushrooms, grilled chicken or shrimp, or roasted veggies. Vegetarian - Use vegetable broth instead of beef stock. Gluten-Free - Use gluten-free pasta. Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat over low heat on the stovetop or the microwave with a little extra cream.