Creamy One-Pot French Onion Pasta For Fall

Nothing beats a scrumptious meal that comes collectively in a single pot whereas delivering most taste with minimal cleanup. And within the fall, there’s really nothing higher than a heat, comforting meal that’s simply made in your Dutch oven. While we love our trusty soups and chilis, these aren’t the one one-pot recipes we’re turning to this season. Bring on the pasta.

As the climate cools down, this crowd-pleasing French Onion Pasta is one you’ll need to carry on rotation. “It’s different and something new to do with pasta instead of the same ole, same ole,” notes one reader. If you don’t need to let the raving critiques communicate for themselves, learn on for why we love this cozy dish.

What Makes This Pasta So Good

This dish melds collectively two can’t-beat dishes: French onion soup and creamy pasta. What’s higher than that? Caramelized onions, broth, sherry vinegar, Worcestershire, thyme, and wine carry the savory depth of the basic soup whereas Gruyere cheese and wealthy cream lend that alfredo-meets-mac-and-cheese texture.

Best of all of the rigatoni is even cooked proper in the identical pot which helps it take up further taste from the liquids. The finish result’s a silky, onion-packed sauce that strikes the just-right savory-sweet steadiness and is able to serve straight from the pot.

Why You Should Make French Onion Pasta For Fall

There’s simply one thing in regards to the slow-cooked caramelized onions and richness of the dish that begs for it to be made in fall. And whereas it’s not French onion soup, a bowl of this pasta invokes that acquainted feeling with out being fairly as time consuming to make. The creamy dish hits all these fall notes—comforting aromas, richness, heat, and ease so you possibly can spend extra time curled up with a very good e book in entrance of the hearth. Plus, it makes for excellent leftovers.

What Readers Are Saying

Raving critiques give this recipe practically 5-stars throughout. While we predict the recipe is greatest made as written, readers shared a number of of their inventive additions and substitutions to encourage you to get cooking with what you could have! Here’s what reviewers needed to say:

• “I love this recipe! Every time you have some kind of pasta it’s always either some kind of white Alfredo sauce or some kind of red sauce. This tastes completely different from any of that and that is what I really enjoyed about this dish. Will definitely make again.”
• “I loved the addition of Worcestershire sauce for that umami flavor. Using larger pasta helped to grab the sauce and make this a delightful, onion front pasta!”
• “I really liked this. I have made it twice now and the second time I used dried thyme and much more garlic and a small tsp of Tomato Paste. I also added spinach to make it a bit healthier.”
• “We really enjoyed it, but I had to use evap milk instead of cream (store had no cream!) so it was not as smooth and rich as one would hope. I also added some crisply sautéed mushroomswhich we liked. I’ll make this again.”
• “So tasty! We subbed red wine vinegar for the sherry because that’s what we had and used a medley of onions (1 sweet, 1 yellow, 2 shallots) but followed the rest and were very happy with the results.. It’s for sure a keeper, even my picky mother enjoyed it.”
• “It was scrumptious. The climate has saved me in so I mounted 1/2 recipe. I used lemon juice and vinegar rather than the white winecooking sherry as an alternative of the sherry vinegar. I used shredded mozzarella and shredded parmesan as an alternative of gruyere. I am unable to wait to see the way it tastes with all the right elements!”