The Best French Onion Pasta Ever

Ingredients

• 4 tbsp Ghee (Can substitute with unsalted butter (same amount) or 2 tbsp butter + 2 tbsp olive oil)
• 3 lb Sweet Onions (Peel and slice into half‑inch pieces; about 4‑5 onions)
• 1 tsp Black Pepper (Freshly ground)
• 1.5 tsp Fine Sea Salt (1 tsp for onions, 0.5 tsp for beef)
• 2 tsp Dried Thyme Leaves (Half added with onions, half added before topping)
• 1 lb Thinly Sliced Beef (Carne piccata style; can use top round, skirt steak, or thinly sliced filet)
• 1 bulb Roasted Garlic (About 10‑11 cloves, roasted beforehand)
• 0.25 cup Cooking Sherry (Optional; can replace with extra beef consomme)
• 1 can (10.5 oz) Beef Consomme (Campbell's brand preferred)
• 10.5 oz Beef Broth (Low‑sodium preferred)
• 10.5 oz French Onion Soup (Campbell's canned French onion soup)
• 1 lb Rigatoni Pasta (Sturdy, about 6 cups dry; penne or elbows can substitute)
• 6 oz Swiss Cheese (Shredded; Gruyère works as a substitute)
• 8 oz Provolone Cheese (Sliced)
• 3 cup Croutons (Air‑fryer croutons from a French baguette; store‑bought works)

Instructions

1. Prep Ingredients

   Peel and slice the onions into half‑inch pieces, roast a whole bulb of garlic, measure all spices, and shred the Swiss cheese.

   Time: PT10M

2. Heat Ghee

   Set the Ninja Foodi to High Sear/Sauté, add 4 tbsp ghee and let melt, spreading it evenly.

   Time: PT2M

3. Caramelize Onions

   Add the sliced onions, 1 tsp black pepper, 1 tsp fine sea salt, and 1 tsp dried thyme. Cook on High Sear/Sauté, stirring only every 5‑7 minutes, for about 25 minutes until deep golden‑brown and reduced to roughly 1½‑2 cups.

   Time: PT25M

4. Reserve Half of the Onions

   Scoop out about half of the caramelized onions (≈1 cup) and set aside for later topping.

   Time: PT2M

5. Brown the Beef

   Add the thinly sliced beef and 0.5 tsp fine sea salt to the pot. Stir and cook for 3‑4 minutes until the pink disappears.

   Time: PT5M

6. Add Roasted Garlic and Deglaze

   Toss in the whole roasted garlic bulb. Pour in ¼ cup sherry (or extra beef consomme) and scrape the fond from the bottom.

   Time: PT3M

7. Add Liquids

   Pour in the 10.5 oz beef consomme, 10.5 oz beef broth, and 10.5 oz canned French onion soup. Stir to combine.

   Time: PT2M

8. Add Pasta

   Add the dry rigatoni, pressing it down so it is mostly submerged in the liquid.

   Time: PT2M

9. Pressure Cook

   Seal the lid, set to High Pressure, and cook for 4 minutes. Allow a natural release for 2 minutes, then quick‑release any remaining pressure.

   Time: PT8M

10. Finish and Season

    Open the pot, stir gently, return the reserved onions, and taste. Adjust salt, pepper, or thyme as needed.

    Time: PT3M

11. Add Cheese and Croutons

    Evenly sprinkle the shredded Swiss cheese, lay the provolone slices on top, and then scatter the croutons.

    Time: PT2M

12. Crisp/Bake Topping

    Close the crisping lid, select Bake/Roast at 375°F and cook for 20 minutes until the cheese is bubbly and the croutons are golden.

    Time: PT20M

    Temperature: 375°F

13. Rest and Serve

    Turn off the machine, let the casserole rest for 5 minutes, then serve hot, scooping from the bottom to get pasta, beef, onions, and crunchy topping in each bite.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

55 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ghee: Unsalted Butter, Butter and Olive Oil
• Instead of Sweet Onions: Yellow Onion, White Onion, Red Onion
• Instead of Fine Sea Salt: Kosher Salt
• Instead of Dried Thyme Leaves: Fresh Thyme (1 tsp)
• Instead of Thinly Sliced Beef: Ground Beef, Mushrooms (vegetarian)
• Instead of Roasted Garlic: Raw minced garlic (1 tbsp)
• Instead of Cooking Sherry: Beef Consomme
• Instead of Beef Consomme: Beef Broth
• Instead of Beef Broth: Water + bouillon
• Instead of French Onion Soup: Homemade French onion soup base
• Instead of Rigatoni Pasta: Penne, Elbow Macaroni
• Instead of Swiss Cheese: Gruyère, Emmental
• Instead of Provolone Cheese: Mozzarella, Monterey Jack
• Instead of Croutons: Bread cubes (baked)

Equipment Needed

• Ninja Foodi Pressure Cooker with Crisping Lid
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Tongs
• Spatula (non‑stick)
• Cheese Grater
• Can Opener
• Oven (optional)
• 9x13 Baking Dish (optional)
• Air Fryer (for croutons) (optional)

Critical Steps — Do Not Skip

• Caramelizing the onions for a deep, sweet flavor
• Deglazing the pot to capture fond
• Timing the pressure‑cook to achieve perfect pasta texture
• Adding cheese and croutons before the final crisp

Chef Tips from the Video

• Homemade ghee adds a nutty depth and raises the smoke point, preventing burnt butter.
• Use a high‑quality thinly sliced beef for quick cooking and tender texture.
• For extra crunch, toss the croutons with a drizzle of olive oil before adding them on top.
• A splash of sherry deglazes the pot and adds a subtle sweetness that mimics classic French onion soup.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe containers, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and re‑crisp before serving.

Room temperature: Do not leave out longer than 2 hours; the dish contains dairy and meat.

Make-Ahead Tips

• Caramelize the onions a day ahead and store them in the fridge; re‑heat briefly before adding to the pot.
• Roast the garlic bulb in advance; it keeps well sealed for up to 5 days.
• Cook the pasta al dente separately, drain, and refrigerate; add during the final assembly.
• Assemble the casserole without the cheese and croutons, cover, and refrigerate up to 24 hours. Add toppings and crisp just before serving.

Frequently Asked Questions