Combine the classic flavors of French onion soup with tender pasta to create this French Onion Pasta recipe. This recipe became very popular on TikTok and caught my wife’s attention so we had to give it a try. Perfect for those who love comforting and flavorful pasta dishes that are easy to make, this recipe starts by caramelizing sweet and savory onions in butter. Then, it simmers the onions in a rich and flavorful beef broth and white wine and tops it off with melted Gruyère cheese. I must say this dish is delicious and I am happy I gave it a try.
INGREDIENTS:
- 1 lb. Rigatoni
- 3 Large Onions, thinly sliced
- 2 Garlic Cloves, chopped
- 4 Thyme Sprigs, or 1 tsp. dried thyme
- 2 Tbsp. All Purpose Flour
- 4 Tbsp. Unsalted Butter
- 1 cup Gruyère Cheese, grated
- 2 cups Beef Broth
- 1 cup Dry White Wine, like Sauvignon Blanc
- Salt and Black Pepper, to taste
- Fresh Parsley, optional, chopped for garnish
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat the butter over medium heat. Add the onions and garlic and cook over medium heat until soft and translucent, about twenty minutes, stirring occasionally.
Add the thyme to the skillet, season with salt and black pepper, and cook for two minutes, until fragrant.
Add the pasta to the pot of boiling water and cook until al dente, or two minutes less than the package instructions. Reserve a cup of the pasta water. Drain the pasta and set aside.
Meanwhile, sprinkle the flour over the onions and stir to combine.
Pour in the white wine while stirring constantly, to avoid any lumps. Then pour in the beef broth and continue to cook, stirring constantly, until the mixture thickens, about 10 minutes.
Combine the cooked pasta with the onion sauce and toss until the pasta is evenly coated.
Over low heat, stir in the grated gruyère cheese until melted and fully combined. Add 1/4 cup of the reserved pasta water to help thicken the sauce and help it bind to the pasta. Add more if needed.
Serve hot, garnished with fresh parsley if desired.
French Onion Pasta
Ingredients
- 1 lb. Rigatoni
- 3 Large Onions thinly sliced
- 2 Garlic Cloves chopped
- 4 Thyme Sprigs or 1 tsp. dried thyme
- 2 Tbsp. All Purpose Flour
- 4 Tbsp. Unsalted Butter
- 1 cup Gruyère Cheese grated
- 2 cups Beef Broth
- 1 cup Dry White Wine like Sauvignon Blanc
- Salt and Black Pepper to taste
- Fresh Parsley optional, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large skillet, heat the butter over medium heat. Add the onions and garlic and cook over medium heat until soft and translucent, about twenty minutes, stirring occasionally.
- Add the thyme to the skillet, season with salt and black pepper, and cook for two minutes, until fragrant.
- Add the pasta to the pot of boiling water and cook until al dente, or two minutes less than the package instructions. Reserve a cup of the pasta water. Drain the pasta and set aside.
- Meanwhile, sprinkle the flour over the onions and stir to combine.
- Pour in the white wine while stirring constantly, to avoid any lumps. Then pour in the beef broth and continue to cook, stirring constantly, until the mixture thickens, about 10 minutes.
- Combine the cooked pasta with the onion sauce and toss until the pasta is evenly coated.
- Over low heat, stir in the grated gruyère cheese until melted and fully combined. Add 1/4 cup of the reserved pasta water to help thicken the sauce and help it bind to the pasta. Add more if needed.
- Serve hot, garnished with fresh parsley if desired.