This French Onion Pasta is full of sweet caramelized onions, salty gruyere and parmesan cheese, garlic and thyme. Your classic French onion soup made into a delicious pasta dinner.
Melt butter with olive oil in a medium - large pot. Add onions, give them a quick stir then leave them undisturbed for 3-4 minutes at a time, stirring after each interval and scraping the bottom of the pan until onions become soft and brown in color. This will take a little while so be patient.
Making Sauce
Stir in garlic, fresh thyme, salt and pepper. Cook for 30 seconds until garlic is fragrant
Stir in flour. Leave heat on medium low and cook the flour for 3-4 minutes, stirring frequently
Stir in the white wine, scraping the bottom of the pot. Liquid will thicken rapidly. Add chicken and beef stock and sherry vinegar, whisking until smooth. Turn heat up to medium and bring to a boil
Whisk in shredded gruyere until smooth. Add parmesan and stir until melted
Stir in sour cream
Boil Pasta
While sauce is cooking, boil a large pot of water and cook rigatoni according to package directions. Drain then add to sauce. Serve immediately
Toppings (optional)
Toss french fried onions with garlic and salt then top pasta
Notes
When caramelizing onions, cook over low - medium low heat. Do not add salt to the onions until after they're done caramelizing. Salt draws the water out of the onions, you will not get the same result if you add it at the beginning.Toppings are optional for pasta. Toss them together then add to the top of the pasta or blend topping ingredients in food processor to make a fine crumb to top pasta with.