Onion Pasta
A creamy one-pot pasta dish featuring sweet caramelized onions, cheese, and beef broth for a comforting meal.
Ingredients
- 12 oz mezze rigatoni (or your favorite short pasta)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions (sliced thin)
- 4 cloves garlic (minced)
- 2 teaspoons fresh thyme (chopped)
- ¼ cup dry white wine (optional for deglazing)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup water
- ¼ cup heavy cream
- 1 cup grated gruyere cheese
Instructions
- Heat a large Dutch oven or deep skillet over medium heat. Melt butter and olive oil together.
- Add sliced onions and stir to coat. Sauté for about an hour, stirring every few minutes until golden brown and jammy.
- Stir in minced garlic and fresh thyme. Cook for 3-4 minutes until fragrant.
- Pour in white wine (if using) and scrape the bottom of the pot. Let simmer for a couple of minutes.
- Add Worcestershire sauce, salt, and pepper. Then stir in beef stock, water, and uncooked pasta.
- Bring to a boil, then reduce heat to low. Simmer for 8-10 minutes, stirring frequently until pasta is al dente.
- Remove from heat and stir in heavy cream and grated gruyere cheese until melted and smooth.
- Serve hot, garnished with extra cheese and thyme if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.