One-Pot Creamy French Onion Pasta
Nothing says comfort like a bowl of One-Pot Creamy French Onion Pasta rich, creamy, cheesy, and made with love.
Recipe by: Expresso Editorial
Serves: 4
Ingredients:
- 3 large brown onions, thinly sliced
- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves, plus extra to garnish
- 125 ml dry white wine
- 750 ml beef or vegetable stock, plus extra if needed
- 1 Tbsp Worcestershire sauce
- 300 g short pasta, such as rigatoni or penne
- 125 ml fresh cream
- 100 g Gruyère cheese, finely grated, plus extra to serve
- Salt and freshly ground black pepper
- Toasted baguette crumbs, to serve (optional)
How To Make One-Pot Creamy French Onion Pasta
- Melt the butter with the olive oil in a large, deep frying pan over medium-low heat. Add the onions and a pinch of salt, then cook for 25–30 minutes, stirring regularly, until soft and deeply caramelised.
- Add the garlic and thyme and cook for 1 minute. Pour in the wine and scrape up any caramelised bits from the base of the pan. Simmer for 2–3 minutes.
- Add the stock, Worcestershire sauce and pasta. Bring to a simmer and cook uncovered for 12–15 minutes, stirring often, until the pasta is al dente and the liquid has reduced to a sauce. Add a splash more stock or hot water if needed.
- Remove from the heat and stir through the cream and Gruyère until smooth. Season with salt and pepper.
- Spoon into bowls and finish with extra Gruyère, thyme and toasted baguette crumbs, if using. Serve immediately.