One-Pot French Onion Pasta

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 3 tbsp unsalted butter
• 3 large (about 2 lb), thinly sliced yellow onions
• 1¼ tsp, divided kosher salt
• ¾ tsp, divided freshly ground black pepper
• 4, minced garlic cloves
• 1 tsp (or ½ tsp dried) fresh thyme leaves
• ½ cup dry white wine
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 12 oz uncooked short pasta (rigatoni or penne)
• ½ cup heavy cream
• 1½ cups gruyère cheese, shredded
• ½ cup parmesan cheese, grated
• 2 tbsp, for serving fresh parsley, chopped

Instructions

1. 1Melt the butter in a large Dutch oven or deep 12-inch skillet over medium heat. Add the sliced onions, salt, and pepper and cook, stirring every few minutes, for 25–30 minutes until the onions are deep golden brown and jammy; lower the heat if they start to scorch.
2. 2Stir in the minced garlic and thyme and cook 60 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot; let it simmer 2–3 minutes until mostly reduced.
3. 3Add the beef broth, Worcestershire sauce, remaining salt, and remaining pepper. Bring the liquid to a lively simmer over medium-high heat.
4. 4Stir in the uncooked pasta, pressing it down so it is mostly submerged. Reduce heat to medium, cover, and cook 10–12 minutes, stirring every 3 minutes so nothing sticks, until the pasta is al dente and most of the liquid has been absorbed.
5. 5Uncover and stir in the heavy cream. Simmer uncovered 2 minutes until the sauce looks glossy and coats the pasta.
6. 6Remove the pot from the heat. Sprinkle in the shredded gruyère and grated parmesan a handful at a time, stirring until fully melted and the sauce is stretchy and creamy. Taste and adjust salt and pepper.
7. 7Let the pasta sit 2 minutes off heat so the sauce thickens slightly. If it seems too tight, loosen with a splash of warm broth or water.
8. 8Divide into bowls, top with chopped parsley and an extra grind of black pepper, and serve immediately while the cheese is still gooey.