Creamy French Onion Pasta You Gotta Try in Your Pressure Cooker
This creamy French Onion Pasta blends the deep, sweet flavors of caramelized onions with rich beef broth, dry red wine, a hint of cayenne, and melty Gruyère cheese for a cozy, irresistible one-pot pressure cooker meal.
Equipment
- 1 large soup pot
- 1 oven safe baking dish
Ingredients
Main ingredients
- 2 large white onions sliced thin
- 5 tablespoon butter
- 1 lb short pasta like rigatoni
- ¾ cup dry red wine such as Cabernet Sauvignon
- 1 tablespoon fresh thyme
- ½ tablespoon garlic minced
- 3.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt add more to taste
- ½ teaspoon black pepper adjust to taste
- ¼ cup heavy cream or half & half
- 1 cup shredded Gruyère cheese shred fresh from block
- ¼ teaspoon cayenne pepper
Instructions
Instructions
- In a large skillet over medium heat, melt butter. Add sliced onions and cook slowly for 25-30 minutes, stirring occasionally until deeply caramelized.
- Stir in minced garlic and thyme. Cook for 1 minute until aromatic.
- Pour in red wine, scraping up browned bits. Simmer for 3-5 minutes until reduced by half.
- Stir in beef broth, Worcestershire, salt, and pepper. Simmer about 5 minutes.
- While sauce simmers, cook pasta in salted boiling water per package instructions. Drain.
- Add pasta to sauce and stir to coat. Transfer mixture to pressure cooker if not already done.
- Seal lid and cook for 5 minutes on high pressure. Allow natural release.
- Open lid, stir in heavy cream and Gruyère cheese. Stir until cheese is melted.
- Simmer on low a few minutes to thicken. Season with cayenne, and adjust salt & pepper to taste before serving hot.
Notes
Top with extra cheese and fresh thyme before serving. This pasta reheats well with a splash of broth or cream.