Ingredients
- 3–4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter (or butter + olive oil)
- 1/2 cup dry white wine
- 1/4 cup sherry
- 1 lb rigatoni (or other short pasta)
- 4 cups beef broth (or vegetable broth)
- 1 tbsp Worcestershire sauce
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese (or Gruyère)
- 1–2 sprigs fresh thyme
- Salt and black pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized (20–30 minutes).
- Deglaze the pot with white wine and sherry, scraping up browned bits.
- Add pasta, broth, Worcestershire sauce, thyme, salt, and pepper. Stir well and bring to a boil.
- Reduce heat, cover, and simmer until pasta is al dente and most liquid is absorbed (about 10 minutes). Stir occasionally.
- Remove thyme sprigs. Turn off heat and stir in heavy cream and Parmesan until creamy. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and thyme.
Notes
Caramelizing onions takes time low and slow yields the best sweetness.
Gruyère is a great substitute or addition to Parmesan for authentic French onion flavor.
Use vegetable broth for a lighter or vegetarian version.
Add-ins like mushrooms can deepen flavor.
If sauce is too thin, simmer uncovered for a few extra minutes before adding cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Fusion (French-Italian)
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
