One Pot French Onion Pasta
A cozy, pressure-cooked pasta dish loaded with caramelized onions, thyme, and Gruyere cheese for a rich, one-pot dinner.
Equipment
- 1 Pressure cooker Large
Ingredients
Main ingredients
- 12 oz mezze rigatoni or other short pasta
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 3 yellow onions large, sliced thin
- 4 cloves garlic minced
- 2 teaspoon fresh thyme chopped
- 0.25 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup water
- 0.25 cup heavy cream
- 1 cup Gruyere cheese grated
Instructions
Instructions
- Heat the butter and olive oil in your large pot over medium heat until melted and shimmering.
- Add the sliced onions and take your time stirring every few minutes. You want those babies soft and caramelized, about 20-25 minutes.
- Once onions got that rich golden brown, toss in minced garlic and chopped thyme. Cook about 1 minute.
- Pour in the dry white wine, scraping the pot bottom to lift up any browned bits.
- Stir in Worcestershire sauce, salt, and pepper.
- Add your uncooked pasta and pour in enough water to just cover the pasta, about 4 cups total liquid.
- Seal your cooker and bring it up to pressure. Cook for 5 minutes. Use quick release when time's up.
- After opening lid, stir in heavy cream and Gruyere cheese. Let it melt into a creamy sauce.
Notes
Refrigerate leftovers in airtight containers for 3-4 days, or freeze for up to a month.