Easy French Onion Pasta

This Easy French Onion Pasta takes the classic soup and turns it into the creamiest, dreamiest Instant Pot dinner. No need for hours at the stove stirring onions -- this recipe comes together in 50 minutes from start to finish. Toss in fresh thyme, sage, a touch of cream, and some melty Gruyère and you have a restaurant-worthy meal in the comfort of your own home!

Servings servings

Prep Time 5

Cook Time 45

Total Time 50

Equipment

Ingredients

2 tbsp unsalted butter
3 medium yellow onions sliced
2 tbsp beef broth
⅛ tsp baking soda
4 garlic cloves minced
½ tbsp chopped thyme
6 sage leaves chopped
¼ cup apple cider (sub dry white wine or more broth)
10 oz dry pipe rigate pasta also called lumache, shellbows
1 ¾ - 2 cups beef broth
⅓ cup heavy cream
4 oz freshly shredded gruyere cheese
kosher salt & black pepper to taste

Instructions

Turn your instant pot to high sauté mode. Once preheated, add butter and let melt. Then, add onions, season with kosher salt & stir. Pour in 2 tbsp of beef broth, seal the instant pot and switch it to high pressure cook mode for 5 minutes. Manually release the pressure.
2 tbsp unsalted butter, 3 medium yellow onions, 2 tbsp beef broth
Strain off excess liquid from the onions, then return them to the pot and turn it to high sauté mode. Sprinkle on the baking soda, and sauté for ~15 minutes, stirring every few minutes. If at any point the onions seem to be burning, deglaze with a small amount of beef broth. By the end, they should have darkened in color and be very soft and mushy.
⅛ tsp baking soda
Add in garlic, sage & thyme, stir, and let cook for 1 more minute. Then deglaze the pot with apple cider, scrapping up any browned bits at the bottom. Add in the pasta and stir.
4 garlic cloves, ½ tbsp chopped thyme, 6 sage leaves, ¼ cup apple cider, 10 oz dry pipe rigate pasta
Pour in the beef broth, making sure that the pasta is mostly submerged. The amount of liquid may vary depending on the size of your instant pot, and if you use a different pasta shape.
1 ¾ - 2 cups beef broth
Seal the instant pot and switch it to high pressure cook mode. To calculate your cook time, use this formula: (package cook time ÷ 2) - 1 minute. For example: if the package says 10 minutes, you'll cook it for 4 minutes in the instant pot (10÷2 = 5, then 5-1 = 4). Manually release the pressure.
Pour in the heavy cream & stir to combine. Then, gradually add in the gruyere, stirring until melted after each addition. Taste and add more kosher salt & black pepper as needed. Enjoy!
⅓ cup heavy cream, 4 oz freshly shredded gruyere cheese, kosher salt & black pepper

Video

Calories: 521kcal

Course: Dinner, Main Course

Cuisine: French, Italian

Keyword: Beef Broth, Fall Recipe, French Onion, Gruyere, One Pan, pasta, Sage, Thyme

Nutrition