One-Pot Creamy French Onion Pasta with Caramelized Onions & Gruyère

🛒 Ingredients

• 3 large yellow onions, peeled and thinly sliced
• 3 tbsp unsalted butter (plus 1 tbsp extra virgin olive oil)
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 tbsp Worcestershire sauce
• 4 cups rich beef bone broth
• 10 oz (280g) medium pasta shells, rigatoni, or orecchiette
• 1/2 cup heavy whipping cream
• 1.5 cups freshly shredded Gruyère cheese (or Swiss / Fontina)
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt and freshly cracked black pepper to taste

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: In a large Dutch oven or heavy deep skillet, melt butter with olive oil over medium heat. Add thinly sliced onions and 1/2 tsp salt. Cook for 25 to 30 minutes, stirring occasionally, until deeply jammy, sweet, and golden caramel brown.
2. 2
   Step 2: Add minced garlic and fresh thyme leaves; sauté for 1 minute until fragrant.
3. 3
   Step 3: Deglaze the pan with dry white wine and Worcestershire sauce, scraping up all browned flavorful bits from the bottom of the pot. Simmer for 2 minutes until liquid reduces by half.
4. 4
   Step 4: Pour in the beef broth and bring to a gentle rolling boil. Stir in the uncooked dry pasta shells.
5. 5
   Step 5: Reduce heat to medium-low, cover with a lid, and simmer for 10 to 12 minutes (stirring twice to prevent sticking), until the pasta is al dente and has absorbed most of the savory broth.
6. 6
   Step 6: Remove lid and reduce heat to low. Stir in the heavy cream, 1 cup of shredded Gruyère, and grated parmesan until melted into a glossy, velvety sauce. Season with black pepper to taste.
7. 7
   Step 7: Sprinkle the remaining 1/2 cup of Gruyère over the top. Pop under the oven broiler for 2 to 3 minutes until bubbly and golden brown.
8. 8
   Step 8: Garnish with fresh thyme leaves and serve warm with crusty garlic bread!

🥗 Nutrition Facts (Per Serving)