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One Pot French Onion Pasta

One Pot French Onion Pasta

This rich and decadent One Pot French Onion Pasta is reminiscent of French Onion Soup with caramelized onions in a creamy beefy sauce. The addition of rigatoni pasta and mushrooms makes it a complete meal and one you'll love!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, French
Servings 6
Calories 695 kcal

Equipment

Ingredients
  

  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 3 medium yellow onions cut in half and thinly sliced
  • 2 tsp. Coarse sea salt divided
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. mushrooms sliced
  • 5 fresh thyme whole sprigs
  • 5 garlic cloves minced
  • 1 tbsp balsamic glaze
  • 1 cup dry white wine
  • 4 cup beef broth
  • 2 cup Water
  • 1 tbsp Worcestershire sauce
  • 1 lb rigatoni pasta
  • 1 cup heavy cream
  • 1 cup Gruyere cheese grated
  • 1/2 cup mozzarella cheese grated

Instructions
 

  • Heat olive oil and the butter in a large skillet with high sides or a large Dutch oven over medium-low heat. Add the onion, pepper and 1 teaspoon of salt. Stir occasionally, until the onion is very soft and golden brown - this will take about 15 to 20 minutes. Caramelizing onions takes time!
    2 tbsp. olive oil, 2 tbsp. unsalted butter, 3 medium yellow onions, 2 tsp. Coarse sea salt, 1/2 tsp. freshly ground black pepper
  • Add the mushrooms, thyme (whole sprigs), garlic and balsamic glaze. Sauté until the mushrooms begin to soften, 3-4 minutes.
    8 oz. mushrooms, 5 fresh thyme, 5 garlic cloves, 1 tbsp balsamic glaze
  • Add wine and deglaze the pan by stirring wine into onion mixture and cook until the liquid is almost completely evaporated - which should take about 2 minutes.
    1 cup dry white wine
  • Pour in beef broth, water, Worcestershire sauce and remaining salt. Bring to a boil over medium-high heat.
    4 cup beef broth, 2 cup Water, 1 tbsp Worcestershire sauce
  • Add the pasta and put on the lid. Lower to medium heat and simmer about 10 to 11 minutes until pasta is al dente. Remove thyme sprigs.
    1 lb rigatoni pasta
  • Remove from heat. Add cream and cheeses and stir and let stand for 3-5 minutes to thicken up.
    1 cup heavy cream, 1 cup Gruyere cheese, 1/2 cup mozzarella cheese
  • Serve with fresh thyme leaves, fresh parsley and grated parmesan cheese

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1.5cupsCalories: 695kcalCarbohydrates: 68gProtein: 24gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 86mgSodium: 1510mgPotassium: 592mgFiber: 4gSugar: 8gVitamin A: 1005IUVitamin C: 8mgCalcium: 381mgIron: 2mg
Keyword mushrooms, onion, pasta
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