French Onion Pasta
This creamy, savory French Onion Pasta comes together in a single pot for an easy and comforting weeknight meal. Caramelized onions, beef broth, and parmesan cheese create a rich sauce that coats every piece of rigatoni.
This creamy, savory French Onion Pasta comes together in a single pot for an easy and comforting weeknight meal. Caramelized onions, beef broth, and parmesan cheese create a rich sauce that coats every piece of rigatoni.
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In a large pot or Dutch oven over medium heat, melt the butter.
Add the thinly sliced yellow onions and a generous pinch of salt.
Cover and cook for 5 minutes to allow the onions to soften.
Remove the lid, lower the heat, and continue to cook, stirring occasionally, until the onions are deeply caramelized.
Deglaze the pot with the sherry and white wine, scraping up any browned bits from the bottom.
Add the fresh thyme sprigs and season to taste with salt and pepper.
Stir in the uncooked rigatoni, followed by the beef broth and Worcestershire sauce.
Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Once the pasta is cooked, remove and discard the thyme sprigs.
Turn off the heat. Stir in the grated parmesan cheese and half-and-half until a creamy sauce forms.
Serve immediately, topped with additional grated parmesan cheese if desired.

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