One pot french onion pasta recipe

Ingredients

• 2 each Onion (thinly sliced)
• 2 tbsp Unsalted Butter (melted)
• 1 tbsp Olive Oil (extra virgin)
• 1 tsp Salt (to taste)
• 5.3 oz Gruyère Cheese (shredded)
• 2 oz Havarti Cheese (shredded, creamy)
• 4 cloves Garlic (grated)
• 0.5 tsp Dried Thyme (ground)
• 1 tsp Balsamic Vinegar (for deglazing)
• 0.25 cup White Wine (dry, for deglazing)
• 1 tbsp Worcestershire Sauce (adds umami)
• 32 oz Beef Broth (low‑sodium)
• 0.5 lb Rigatoni Pasta (uncooked)
• 0.25 cup Heavy Cream (for richness)
• 12 pieces Frozen Meatballs (pre‑cooked, heated before adding)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Slice the onions

   Trim the ends, halve the onions, and slice them thinly using a chef's knife.

   Time: PT5M

2. Caramelize the onions

   Heat the large skillet over low heat, melt the butter, add olive oil, then add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 60 minutes until deep golden and sweet.

   Time: PT1H

   Temperature: low

3. Prepare the cheeses

   While the onions caramelize, shred the Gruyère and Havarti cheeses and set aside.

   Time: PT5M

4. Add aromatics

   Increase heat to medium, add the grated garlic and dried thyme to the onions, and sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

5. Deglaze

   Stir in the balsamic vinegar and white wine, scraping up any browned bits. Cook for another 2 minutes to reduce slightly.

   Time: PT2M

   Temperature: medium

6. Simmer the pasta

   Add Worcestershire sauce, beef broth, and the uncooked rigatoni. Bring to a gentle simmer, cover, and cook for 20 minutes, stirring every 5 minutes and checking for doneness.

   Time: PT20M

   Temperature: medium simmer

7. Finish with cream and cheese

   Reduce heat to low, stir in the heavy cream, then add the shredded Gruyère and Havarti. Cook, stirring constantly, until the cheese melts into a silky sauce (about 5 minutes).

   Time: PT5M

   Temperature: low

8. Add meatballs

   In a separate pan, heat the frozen meatballs until hot (about 5 minutes), then toss them into the skillet and stir to combine.

   Time: PT5M

   Temperature: medium

9. Season and serve

   Taste and adjust salt and pepper as needed. Spoon the creamy rigatoni onto plates and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

70g

Fat

25g

Fiber

3g