Caramelized Onion Pasta with Chilli Oil - Recipestasteful | We're the secret ingredient for home cooks.

You catch the smell through the steam vent and suddenly you are starving. That rich scent of caramelized onions dancing with juicy steakit kinda pulls you right toward the kitchen. You notice the steam fogging up the lid and feel your mouth watering before you even lift the pressure cooker lid. It's like being welcomed home to a big warm hug of food.

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As the pressure cooker does its thing, you recall the first time you tried making French onion steak pasta without it. It took forever and you kept burning the onions. But using the cooker changes all that. You let it build pressure, take a slow release at the end, and get everything soft and tender in way less time. The aroma fills your apartment and you just know dinner's gonna be worth it.

You catch the irresistible smell again when you finally open the lid. The float valve drops and you carefully perform a natural release. Steaming pasta, melt-in-your-mouth steak slices and savory onions saturate the air. You feel that kinda warm fuzzy inside knowing dinner69s served and it69s gonna hit every craving spot.

Why Your Cooker Beats Every Other Pot

• You get even heat distribution, so your onions caramelize better without burning.
• Pressure build lets flavors meld deep inside faster than just a skillet or oven.
• Cooking times shrink, so you69re not stuck watching pots for hours.
• It69s sealed tight with the sealing ring, keeping all the moisture and flavor inside.
• Float valve shows when it69s under pressure, so you know exactly when to slow release.
• It69s a one-pot deal, which means less cleanup and more time for you.

All the Pieces for This Meal

• 8 oz. linguine cooked al dente (you gotta reserve half a cup pasta water)
• 1 Panorama Meats Organic Grass Fed Ribeye (about 8 oz.)
• 1 tablespoon unsalted butter for searing
• D teaspoon kosher salt for seasoning steak
• D teaspoon black pepper for seasoning steak
• 2 large yellow onions, sliced thin for that caramelized goodness
• 3 tablespoons unsalted butter for cooking onions
• D teaspoon kosher salt for onions
• 4 teaspoon black pepper for onions
• 34 cup beef bone broth to deglaze the pan after onions cook
• 34 cup milk to add creaminess to the sauce
• 12 cup reserved pasta water to help sauce cling to noodles
• 1 cup shredded gruyere cheese for that melty, rich layer
• 2 tablespoons fresh thyme to finish off the pasta

This combo works real good together. You got your noodles cooked just right, your ribeye all perfectly seared and resting while onions get that sweet brown color. The butter and broth team up to build the sauce, then gruyere cheese and thyme bring a little fancy touch in the end.

Walking Through Every Single Move

First, you season your ribeye with D teaspoon kosher salt and D teaspoon black pepper all over. Don69t skip this step since it brings out the flavor real good. Next, heat a large pressure cooker or skillet insert on medium-high and melt 1 tablespoon unsalted butter.

Then toss in the steak and sear for about 3-4 minutes each side for a nice medium rare. After you pull the steak out, let it rest so those juices settle before slicing it thin. Trust me, resting makes a big difference with tenderness.

Now lower the heat to medium and melt 3 tablespoons unsalted butter. Add your thin sliced onions, sprinkle D teaspoon kosher salt and 4 teaspoon black pepper. Stir often and cook emem for 20-25 minutes or until they turn deeply caramelized and sweet. This step builds that deep flavor base.

After onions are awesome, you deglaze by adding 34 cup beef bone broth, scraping those browned bits off the pan bottom. Let it simmer for 3-4 minutes. This broth picks up all the flavor stuck to the pan walls.

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Next, stir in the cooked linguine and toss it to coat with the onion and broth mix. Pour in 34 cup milk and 12 cup reserved pasta water to loosen up the sauce if needed. Stir in your shredded gruyere and fresh thyme, letting the cheese melt into a creamy finish.

Finally, layer those thin steak slices on top of your pasta. Serve it warm right outta the pot. That69s it, simple but packed with flavor made easier by your pressure cooker69s even heat and sealed steam.

Valve Hacks You Need to Know

• When the float valve pops up, it means your cooker reached pressure build. You can then start timing your cooking.
• For this pasta, do a slow release after cooking to keep noodles from overcooking or sticking together.
• If you69re in a hurry, a quick release works but noodles might get mushy. So take your time when you can.
• Keep the sealing ring fresh by washing after each use and checking for cracks to avoid steam leaks.

These little hacks save your dinner from going sideways. The float valve tells you what69s up, slow release prevents mushy pasta, and keeping that sealing ring good means your cooker stays reliable. You gotta respect the cooker69s pressure signals!

The Flavor Experience Waiting for You

This French Onion Steak Pasta bursts with deep, caramelized onion sweetness mixing perfectly with savory ribeye slices. You notice how the gruyere melts all creamy into the noodles, tying every bite together like a cozy blanket for your taste buds.

The thyme adds this fresh, herbal hint that lightens the rich sauce just enough so it doesn69t feel heavy. Every mouthful feels balanced, comforting and kinda fancy at the same time.

That broth and milk combo makes it all silky smooth with just the right touch of meatiness. You feel that satisfying warmth all the way down, especially on a chilly night when you want something to hug your insides.

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Your Leftover Strategy Guide

• Let leftovers cool before putting them into airtight containers to keep flavors intact.
• Store your pasta in the fridge and eat within 3 days for best taste and texture.
• If you want to freeze, separate noodles and steak into freezer-safe containers and use within a month.
• Reheat gently in a skillet or microwave with a splash of water or broth to loosen sauce and keep creamy texture.

Taking care of your leftovers keeps the flavors as good as day one. Cooling before storing avoids sogginess and reheating with a bit of liquid revives those creamy, cheesy vibes. You gotta treat your past self right with these little tricks.

What People Always Ask Me

• Can you use a different steak cut for this recipe? Yeah, you can go with sirloin or even flank steak. Just adjust the searing time to keep it tender.
• Is it okay to use regular broth instead of beef bone broth? Sure, it69ll still work but bone broth adds a richer flavor and depth. If you got regular broth, just make do!
• Can this be made fully in the pressure cooker? You can caramelize onions and cook the steak separately in the cooker69s insert, then toss everything together. But most folks still like searing steak in a skillet first for better crust.
• What69s the best way to prevent noodles from sticking? Reserve that pasta water and add it to the sauce. Also, toss noodles quickly after draining to stop them from clumping before mixing in sauce.
• Should thyme be fresh or dried? Fresh thyme really shines here but if dried is all you got, use about a teaspoon and add it a bit earlier so it blooms with the other flavors.
• How do you do a natural release on a pressure cooker? After cooking, just turn off the heat and let the float valve drop on its own. This slows down the pressure release, helping textures stay perfect.

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French Onion Steak Pasta: Pressure Cooker Edition

Transform a classic French onion soup into a comforting, creamy pasta topped with tender ribeye steak and savory caramelized onions, all made simple using a pressure cooker.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 641 kcal

Equipment

• 1 Pressure cooker or deep skillet for searing and caramelizing

Ingredients

  

Main ingredients

• 8 oz linguine cooked al dente
• 1 Panorama Meats Organic Grass Fed Ribeye about 8 oz.
• 1 tablespoon unsalted butter for searing
• 0.5 teaspoon kosher salt for seasoning steak
• 0.5 teaspoon black pepper for seasoning steak
• 2 large yellow onions sliced thin
• 3 tablespoons unsalted butter for cooking onions
• 0.5 teaspoon kosher salt for onions
• 0.25 teaspoon black pepper for onions
• 0.75 cup beef bone broth to deglaze
• 0.75 cup milk
• 0.5 cup reserved pasta water
• 1 cup gruyere cheese shredded
• 2 tablespoons fresh thyme

Instructions

 

Instructions

• Season ribeye with ½ teaspoon kosher salt and ½ teaspoon black pepper.
• Heat pressure cooker or skillet insert on medium-high, melt 1 tablespoon butter, and sear steak for 3-4 minutes on each side. Remove and let rest before slicing thin.
• Lower heat, melt 3 tablespoons butter, add sliced onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 20-25 minutes until deeply caramelized.
• Deglaze pan with ¾ cup beef bone broth, scraping brown bits and simmer for 3-4 minutes.
• Add cooked linguine to the pan. Stir in ¾ cup milk and ½ cup reserved pasta water. Mix well.
• Stir in shredded gruyere and thyme, letting cheese melt into the sauce.
• Top pasta with sliced steak and serve warm.

Notes

Use fresh thyme for best flavor. If substituting dried thyme, use half the amount. Store leftovers in airtight containers and reheat with a splash of broth to revive creaminess.