One-Pot French Onion Pasta

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1/4 cup salted butter

4 cups thinly sliced yellow onions (3 medium onions)

3 cloves garlic, minced

2 large sprigs fresh thyme

1/2 cup dry white wine (such as sauvignon blanc)

6 cups beef stock or broth

16 ounces dried rigatoni

1 tablespoon sherry vinegar

1/3 cup finely shredded gruyere

1/3 cup parmesan cheese

1/3 cup heavy cream

Salt

Freshly ground black pepper

Chopped fresh thyme, for serving

Additional gruyere, for serving

Additional parmesan cheese, for serving

Directions

Cook Onions

In a 4- to 6-quart dutch oven heat the butter over medium. Add the thinly sliced onions and a generous pinch of salt. Cook, covered, 5 minutes. Uncover and reduce heat to medium-low. Cook, stirring frequently, until caramelized, about 30 minutes.

Add Flavorings

Add the garlic and fresh thyme. Cook for 2 minutes or until the garlic is fragrant. Add the white wine to deglaze the pan, scraping up any browned bits.

Add Beef Stock and Pasta

Add the beef stock to the pot and bring to a boil. Stir in the pasta and cook, uncovered, until al dente, about 12 minutes. Remove the pot from heat and discard the thyme sprigs.

Finish and Serve

Stir in the heavy cream, shredded cheese, and sherry vinegar; stir until well combined. Season to taste with salt and black pepper. If desired, top with additional shredded cheese and fresh thyme.

Nutrition

• Calories: 307 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 51 mg
• Sodium: 404 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 12 g