Creamy French Onion Pasta
Deeply caramelized onions, savory pancetta and tender pasta come together in one pot with beef broth, cream and melted Gruyère for a rich French onion–inspired dinner.
15 min
Prep
70 min
Cook
4
Serves
760
Calories
Macros · per serving
29g protein
84g carbs
34g fat
Ingredients
For 4 servings
- 125 g pancetta
- 750 g onion
- 15 g butter
- 2 clove garlic
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1000 ml beef broth
- 350 g rigatoni
- 100 ml heavy cream
- 100 g Gruyère cheese
Instructions
- 1
Thinly slice the onions, dice the pancetta, mince the garlic and finely grate the Gruyère.
- 2
Place the pancetta in a large, wide, heavy-bottomed pot over medium heat. Cook, stirring occasionally, until golden and crisp, 7–8 minutes. Transfer to a small bowl with a slotted spoon, leaving the rendered fat in the pot.
- 3
Add the butter and onions. Cook over medium-low heat for 40–45 minutes, stirring every few minutes, until the onions are deeply golden, soft and sweet. If the browned bits on the bottom threaten to burn, loosen them with a splash of the measured beef broth.
- 4
Stir in the garlic, thyme and black pepper and cook for 1 minute. Pour in the remaining beef broth, scraping up the browned bits, and bring to a boil.
- 5
Add the rigatoni and reduce the heat to a steady simmer. Cook uncovered for 14–16 minutes, stirring frequently so the pasta cooks evenly and does not stick, until tender with a slight bite and the liquid has reduced to a loose sauce.
- 6
Stir in the cream and pancetta and simmer for 1 minute. Remove from the heat and gradually stir in the Gruyère until melted and creamy. Let stand for 2 minutes to thicken slightly, then divide among four bowls.
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