If you love French onion soup, this creamy pasta is a must-try!
Ingredients ⭐️
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions thinly sliced salt and black pepper 2 garlic cloves, minced
1 teaspoon fresh thyme leaves
2 teaspoons Worcestershire
¼ cup dry white wine
6 cups beef broth
1 pound rigatoni
½ cup heavy cream
1 cup shredded Gruyère cheese
½ cup finely grated Parmesan cheese
In a large Dutch oven, heat the butter and olive oil over medium-low. Add the onions and cook, stirring every few minutes, until deeply browned, soft and jammy, about 45 minutes. Once the onions are caramelized, add ¾ teaspoon salt, several grinds of black pepper, garlic, thyme and Worcestershire sauce and cook until fragrant, about 30 seconds.
Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until mostly reduced, about 30 seconds. Add the rigatoni to the pot, then pour in enough broth to just cover the pasta. Bring to a boil, then reduce the heat to medium and cook uncovered, stirring every 1 to 2 minutes, until the pasta is just tender and the liquid has thickened into a sauce, 15 to 18 minutes.
Lower the heat and stir in the heavy cream.
Remove the pot from the heat. Add the Gruyère a small handful at a time, stirring until fully melted and smooth before adding more. Once fully incorporated, stir in the Parmesan until the sauce is glossy and coats the pasta evenly. Taste and adjust seasoning with additional salt and pepper if needed. Enjoy!
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2 Comments
Looks delicious!!
Looks fire