@heresyourbite’s One-Pot French Onion Pasta
Rated 3.4 stars by 21 users
Ingredients
-
1 lb Rao’s Homemade Rigatoni
-
1 cup Rao’s Homemade Alfredo Sauce
- 3 tablespoons butter
- 3 large yellow onions, thinly sliced (use 2 if you want less onion)
- 1 cup dry white wine (I used sav blanc)
- Salt and pepper, to taste
- 1 T Fresh thyme
- 6-8 cloves garlic, to taste
- 1.5 cups freshly shredded gruyere, to taste
- 1 T Worcestershire
- 4-6 cups beef broth, hot (you might use more or less depending)
- Garnish: black pepper and parmesan
Directions
In a large saucepan, melt your butter over low heat. Add in your onions, a pinch of salt, and a splash of water. Cook, low and slow for 2.5 hours, stirring every few minutes. If you notice the pan burning, just add in some water to deglaze and scrape it up. It took me an hour and 20 minutes to begin seeing color, it’s a long process so be patient! Once they do begin to caramelize, you need to stir more frequently to make sure they don’t burn. Continue stirring and scraping until they are a nice, rich brown.
Once your onions are caramelized, add in your garlic and thyme. Stir for a couple of minutes and then deglaze the pan with your wine. Cook for another couple of minutes.
Add in your Rao’s Homemade Rigatoni, Worcestershire, and HOT beef broth. Stir, bring to a boil and cook for about 12 minutes (or according to package instructions). I covered mine for the last few minutes of cooking. If you’re only using 4 cups of broth, cover the entire time.
Once your pasta is tender, add in your gruyere and Rao’s Homemade Alfredo Sauce. Stir and add salt and pepper to taste. Top with more fresh parmesan and black pepper. Enjoy!
