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The Best Easy French Onion Beef Pasta with Melted Gruyère Recipe

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4.3 from 38 reviews

This easy French Onion Beef Pasta combines tender seared top sirloin with deeply caramelized onions and a creamy Gruyère cheese sauce, tossed with rigatoni pasta and finished under the broiler for a bubbly, golden cheese topping. A hearty and flavorful dish inspired by classic French onion soup, perfect for an indulgent yet approachable weeknight dinner.

Ingredients

Pasta

  • 12 ounces dry rigatoni
  • Up to 1 cup reserved pasta water, as needed

Beef

  • 1½ pounds top sirloin steak, trimmed and sliced across the grain into bite-sized strips about ½ inch thick
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt, plus more for pasta water and to taste
  • ½ teaspoon freshly ground black pepper

Onions and Aromatics

  • 3 tablespoons unsalted butter
  • 3 large yellow onions, about 1½ pounds total, thinly sliced
  • ¼ teaspoon fine sea salt
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme

Sauce

  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine, or additional low-sodium beef broth
  • 1½ cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¾ cup heavy cream
  • 1½ cups freshly shredded Gruyère cheese, divided
  • ½ cup freshly shredded low-moisture mozzarella cheese

Garnish

  • Chopped fresh parsley or thyme, for garnish

Instructions

  1. Sear the beef: Pat the steak dry and season with ½ teaspoon salt and black pepper. Heat olive oil in a large, deep, broiler-safe skillet over medium-high heat. Sear the beef in two batches for about 2–3 minutes per batch, turning to brown the surfaces. Transfer beef to a plate, reserving any pan juices. The beef will finish cooking later in the sauce.
  2. Caramelize the onions: Reduce the skillet heat to medium-low and melt the butter in the same pan. Add the sliced onions and ¼ teaspoon salt. Cook for 35–45 minutes, stirring regularly, until onions are deeply golden, soft, and jammy. Add a tablespoon or two of water if the onions or browned bits threaten to burn. The onions may require additional time depending on your pan.
  3. Cook the pasta: During the last 15 minutes of cooking the onions, bring a large pot of salted water to a boil. Cook the rigatoni until just al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta without rinsing.
  4. Add garlic and flour: Stir the minced garlic and thyme into the caramelized onions and cook for 30 seconds, releasing their fragrance. Sprinkle in the flour and cook while stirring for 1 minute to form a roux that will thicken the sauce.
  5. Deglaze the skillet: Pour in the white wine or additional beef broth, scraping up all the browned bits from the bottom of the skillet. Simmer for 2–3 minutes until the liquid is reduced by about half, intensifying the flavor.
  6. Make the sauce: Gradually stir in 1½ cups of beef broth, Worcestershire sauce, and Dijon mustard. Simmer gently for 4–5 minutes until the sauce thickens slightly. Add the heavy cream and warm through without boiling to maintain creaminess.
  7. Melt in the cheese: Reduce heat to low and stir in 1 cup of Gruyère cheese a handful at a time until melted and smooth. Avoid boiling to prevent the cheese from separating.
  8. Combine: Add the cooked rigatoni, seared beef, and any accumulated beef juices to the skillet. Toss everything over low heat until heated through and the beef is fully cooked. Add reserved pasta water a few tablespoons at a time to achieve a sauce consistency that generously coats the pasta. Taste and adjust seasoning as needed.
  9. Broil the topping: Preheat the broiler. Sprinkle the remaining ½ cup Gruyère and the mozzarella evenly over the pasta in the broiler-safe skillet. Broil for 1–3 minutes, watching closely, until the cheese is melted and lightly golden brown.
  10. Serve: Let the dish stand for 3–5 minutes after broiling to allow the flavors to meld. Garnish with chopped fresh parsley or thyme and additional black pepper if desired. Serve warm and enjoy.

Notes

  • Be patient when caramelizing onions; their sweetness and depth come from slow cooking.
  • Using a broiler-safe skillet allows you to finish the dish with a cheesy browned topping without transferring to another dish.
  • If you prefer, substitute low-sodium beef broth for the wine for a non-alcoholic version.
  • Reserve pasta water to adjust sauce consistency to your liking.
  • For a leaner meal, substitute sirloin with leaner cuts or ground beef, but cooking times may vary.
  • If you do not have Gruyère, Emmental or Comté cheese can be good alternatives.

Find it online: https://deliciousyum.com/the-best-easy-french-onion-beef-pasta-with-melted-gruyere-recipe/