French Onion Boursin Pasta is a creamy one-pan pasta dish that captures the rich, savory depth of French onion soup through caramelized onions, Boursin cheese, and Gruyère. It's a weeknight-friendly comfort dish with restaurant-quality flavor.
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In a large skillet over medium heat, melt the butter. If not already prepared, add sliced onions and caramelize them slowly. (This step is assumed to be done before the video starts).
Add the dry anelli pasta to the skillet with the caramelized onions.
Pour in the white wine to deglaze the pan, followed by the beef broth.
Bring the mixture to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Add the block of Boursin cheese and stir until it melts completely, creating a creamy sauce.
Sprinkle the shredded Gruyère cheese over the top and stir to combine or let it melt on top.
Serve immediately while warm and cheesy.
Store leftovers in an airtight container up to 3 days; reheat gently on the stovetop with 2–3 tablespoons broth to restore creaminess.
Yes. Anelli works well for trapping sauce, but ditalini, small shells, or even fettuccine work. Avoid very long shapes.
Plan 25–35 minutes over medium to medium-low heat, stirring occasionally. Don't rush this step; deep golden-brown onions are essential to flavor.
Cook the pasta slightly underdone, cool, then refrigerate. Reheat gently in a skillet with a splash of broth to restore creaminess.
Substitute cream cheese (4 oz) mixed with fresh herbs (thyme, parsley) and a pinch of garlic powder.
Yes. Use an extra 1/2 cup beef broth instead, or 1/4 cup apple cider vinegar for acidity.
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