Viral One Pot French Onion Pasta Recipe

Introduction

This Viral One Pot French Onion Pasta is a comforting and flavorful dish that combines caramelized onions, tender rigatoni, and melted Gruyère cheese in a creamy sauce. Easy to prepare and perfect for a cozy dinner, it captures the rich taste of French onion soup in pasta form.

Ingredients

• 2 Tbsp salted butter
• 2 large onions, thinly sliced
• 1 Tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 Tbsp balsamic vinegar
• 1/4 cup dry white wine
• 1/2 lb rigatoni (uncooked)
• 1 Tbsp Worcestershire sauce
• 32 oz beef broth (about 4 cups)
• 5.3 oz Le Gruyère® AOP, shredded
• 1/4 cup heavy cream

Instructions

1. Step 1: Add butter to a heavy-bottomed skillet over medium heat. Once melted, add onions, olive oil, and a hefty pinch of salt. Cook for 20 minutes, stirring often until the onions are soft and starting to brown.
2. Step 2: Add garlic and thyme, cooking for 3 more minutes until the garlic is tender and fragrant.
3. Step 3: Pour in balsamic vinegar and white wine to deglaze the pan, scraping up all the browned bits from the bottom.
4. Step 4: Add rigatoni, Worcestershire sauce, and beef broth. Stir to combine and carefully submerge the noodles. Cover with a lid and cook over a medium simmer for 20 minutes, removing the lid occasionally to stir and prevent sticking. If the liquid remains watery after cooking, simmer uncovered for a few more minutes until thickened.
5. Step 5: Once the pasta is al dente, stir in the shredded Gruyère cheese and heavy cream until creamy. Taste and season with flaky salt and pepper as desired.

Tips & Variations

• For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
• Use other short pasta shapes like penne or cavatappi if rigatoni is unavailable.
• Adding fresh thyme leaves instead of dried can enhance the flavor.
• If you prefer a richer sauce, increase the heavy cream by a couple of tablespoons.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Gruyère with Swiss, mozzarella, or fontina for a similar creamy melt, though Gruyère offers the classic nutty flavor.

Do I need to pre-cook the pasta before adding it to the pot?

No, the rigatoni cooks directly in the broth along with the sauce ingredients, absorbing all the flavors as it simmers.

Viral One Pot French Onion Pasta Recipe

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★★★★★

4.9 from 132 reviews

This Viral One Pot French Onion Pasta combines the rich, caramelized flavors of classic French onion soup with hearty rigatoni pasta, all cooked in one skillet for an easy, delicious meal. The dish features sweet, slow-cooked onions, flavorful beef broth, white wine, and creamy Gruyère cheese, creating a comforting and satisfying pasta that’s perfect for weeknight dinners or impressing guests with minimal effort.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 Tbsp Salted Butter
• 2 Large Onions, thinly sliced
• 1 Tbsp Olive Oil
• 4 Cloves Garlic, minced
• 1/2 tsp Dried Thyme
• 1 Tbsp Balsamic Vinegar
• 1/4 Cup Dry White Wine

Pasta and Broth

• 1/2 LB Rigatoni (uncooked)
• 1 Tbsp Worcestershire Sauce
• 32 Oz Beef Broth (about 4 cups)

Finishing Ingredients

• 5.3 Oz Le Gruyère® AOP (shredded)
• 1/4 Cup Heavy Cream

Instructions

1. Caramelize Onions: Add the butter to a heavy bottomed skillet over medium heat. Once melted, add the thinly sliced onions, olive oil, and a generous pinch of salt. Cook for 20 minutes, stirring often, until the onions are soft and starting to brown.
2. Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for an additional 3 minutes until the garlic is tender and fragrant.
3. Deglaze the Pan: Pour in the balsamic vinegar and dry white wine to deglaze the skillet, scraping the browned bits off the bottom to incorporate all the flavor.
4. Cook Pasta in Broth: Add the uncooked rigatoni, Worcestershire sauce, and beef broth to the skillet. Stir to combine, ensuring the pasta is submerged. Cover with a lid and simmer over medium heat for about 20 minutes, stirring occasionally to prevent sticking. If the liquid remains too watery after cooking, remove the lid and simmer a few more minutes until it thickens.
5. Add Cheese and Cream: When the pasta is al dente and most of the liquid has been absorbed, stir in the shredded Gruyère and heavy cream gently until the sauce is creamy and smooth. Taste and season with flaky salt and freshly ground pepper to preference.

Notes

• Use a heavy-bottomed skillet or sauté pan for even cooking and to prevent burning while caramelizing the onions.
• Stir frequently during the onion caramelization step to avoid sticking and ensure even browning.
• If you want a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
• Gruyère cheese can be substituted with Swiss cheese if unavailable, though it will alter the flavor slightly.
• For a richer taste, you can add additional herbs like fresh parsley or chives before serving.
• Make sure to stir occasionally during simmering to prevent the pasta from sticking to the pan or burning.

Keywords: French onion pasta, one pot pasta, caramelized onions, creamy pasta, beef broth pasta, Gruyère cheese pasta, easy weeknight dinner