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Creamy one-pot French onion beef pasta with caramelized onions and melted cheese
Tyffany

One-Pot French Onion Beef Pasta

This One-Pot French Onion Beef Pasta combines savory ground beef, deeply caramelized onions, tender pasta, and melted Gruyère in a rich, creamy sauce. It brings the comforting flavors of French onion soup to an easy American family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • For the beef
  • 1 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the French onion pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large yellow onions thinly sliced
  • 1/2 teaspoon kosher salt
  • 3 garlic cloves minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 cup dry white wine or additional beef broth
  • 4 cups low-sodium beef broth
  • 12 ounces short pasta such as rigatoni, shells, or penne
  • 1/2 cup heavy cream
  • 1 cup freshly shredded Gruyère cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • For serving
  • Fresh thyme leaves
  • Chopped fresh parsley
  • Extra grated Parmesan or Gruyère

Equipment

  • Large Dutch oven or deep skillet with lid
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Cheese grater

Method
 

  1. Brown the beef
  2. Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef, salt, and black pepper. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and fully cooked. Transfer the beef to a clean plate and drain excess grease if necessary.
  3. Begin cooking the onions
  4. Reduce the heat to medium. Add the butter and olive oil to the same pot. Add the sliced onions and salt. Stir until the onions are evenly coated.
  5. Caramelize the onions
  6. Cook the onions over medium-low heat for 20 to 25 minutes, stirring every few minutes, until deeply golden and soft. If they begin sticking, add one tablespoon of water and scrape the bottom of the pot.
  7. Add the aromatics
  8. Add the garlic and thyme. Cook for 30 seconds. Stir in the Worcestershire sauce and balsamic vinegar.
  9. Deglaze the pot
  10. Pour in the white wine or additional beef broth. Scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes, until the liquid has reduced slightly.
  11. Cook the pasta
  12. Add the beef broth and dry pasta. Bring to a gentle boil, then reduce the heat to medium-low. Cover and cook for 10 to 14 minutes, stirring every few minutes, until the pasta is tender. Add a small amount of warm broth if the pasta becomes too dry.
  13. Make the sauce creamy
  14. Reduce the heat to low. Return the cooked beef to the pot. Stir in the heavy cream, Gruyère, and Parmesan. Cook for 2 to 3 minutes, stirring gently, until the cheese has melted and the sauce is creamy.
  15. Rest and serve
  16. Remove the pot from the heat and let the pasta rest for 3 minutes. Taste and adjust the salt and pepper. Garnish with thyme, parsley, and additional cheese before serving.

Notes

Slice the onions thinly and evenly so that they caramelize at the same rate.
Do not rush the onions. Cooking them slowly creates the deep sweet-and-savory flavor associated with French onion soup.
The ground beef must reach an internal temperature of 160°F.
Use freshly grated cheese because packaged shredded cheese may not melt as smoothly.
The wine can be replaced with an equal quantity of beef broth.
Stir the pasta frequently to prevent it from sticking to the bottom of the pot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of beef broth or milk.