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French Onion and Butter Pasta

Creamy French Onion and Butter Pasta for Cozy Nights In

A delightful twist on traditional flavors, this Creamy French Onion and Butter Pasta is a comforting and hearty dish perfect for any weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 ounces Rigatoni use any short pasta if preferred
For the Sauce
  • 2 large White Onions provides sweetness and depth
  • 3 tablespoons Butter unsalted recommended
  • 4 cloves Minced Garlic fresh is always best
  • 1/2 cup Dry Red Wine such as Cabernet Sauvignon
  • 2 cups Beef Broth swap with vegetable broth for vegetarian version
  • 1 tablespoon Worcestershire Sauce omit for gluten-free option
  • 1 tablespoon Fresh Thyme dried thyme works in a pinch
  • 1 cup Heavy Cream or Half & Half for creaminess
  • 1/4 teaspoon Cayenne optional for heat
  • to taste Salt adjust based on broth's saltiness
  • to taste Pepper adjust based on broth's saltiness
For the Finishing Touch
  • 3/4 cup Shredded Gruyère Cheese essential for that lovable French onion flavor
  • Garnish (Optional) extra cheese and fresh thyme

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for French Onion and Butter Pasta
  1. In a large soup pot, melt 3 tablespoons of unsalted butter over low-medium heat. Thinly slice large white onions and add them to the pot. Cook for 8-10 minutes until the onions are softened, then pour in 1/4 cup of dry red wine, stirring until absorbed. Repeat with another 1/4 cup of wine, cooking for a total of 30 minutes until the onions are deeply caramelized.
  2. Add the remaining 1/2 cup of wine, heavy cream, beef broth, Worcestershire sauce, and short pasta directly to the pot. Stir the mixture well, bring to a gentle simmer, and reduce the heat slightly, cooking uncovered while stirring frequently until the pasta is al dente, about 10-11 minutes.
  3. Once the pasta is cooked to al dente, remove the pot from heat and stir in 3/4 cup of shredded gruyère cheese until it melts into the sauce.
  4. If the pasta is fully cooked, sprinkle additional gruyère cheese on top and broil in the oven for about 3 minutes. If the pasta is still al dente, transfer to a baking dish and bake for 8-10 minutes before broiling for 2 minutes.
  5. Allow the dish to cool slightly before serving. Garnish with extra gruyère and fresh thyme.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 60gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Allow the dish to cool slightly before serving. Stir the gruyère in off the heat to ensure it melts smoothly without clumping.

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