French Onion Beef Pasta with Melted Gruyère
This creamy French onion beef pasta combines tender seared sirloin, rigatoni, and sweet caramelized onions in a rich sauce topped with melted Gruyère and mozzarella. A hearty comfort food dinner inspired by the savory flavors of French onion soup.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings 1x
- Category: DINNER | PASTA
- Method: broiler, STOVETOP
- Cuisine: American
Ingredients
Scale
Beef and Pasta
- 12 ounces dry rigatoni
- 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
French Onion Sauce and Cheese Topping
- 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
- 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
- Up to 1 cup reserved pasta water, as needed
- Chopped fresh parsley or thyme, for garnish
Instructions
- Sear the beef. Pat the steak dry and season with ½ teaspoon salt and the 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 to a plate, reserving any juices. The beef will finish cooking in the sauce.
- Caramelize the onions. Reduce heat to medium-low and melt the butter in the same skillet. Add the onions and ¼ teaspoon salt. Cook for 35–45 minutes, stirring regularly, until deeply golden, soft, and jammy. Add a tablespoon or two of water whenever the browned bits threaten to burn. The onions may need additional time depending on your pan.
- Cook the pasta. During the last 15 minutes of cooking the onions, bring a large pot of salted water to a boil. Cook rigatoni until just al dente according to package directions. Reserve 1 cup pasta water, then drain without rinsing.
- Add garlic and flour. Stir garlic and thyme into the caramelized onions and cook for 30 seconds. Sprinkle in the flour and cook, stirring, for 1 minute.
- Deglaze the skillet. Add the wine or additional broth, scraping up the browned bits. Simmer for 2–3 minutes, until reduced by about half.
- Make the sauce. Gradually stir in the 1½ cups beef broth, Worcestershire sauce, and Dijon mustard. Simmer gently for 4–5 minutes until slightly thickened. Add the heavy cream and warm through.
- Melt in the cheese. Reduce heat to low. Stir in 1 cup Gruyère a handful at a time until melted and smooth. Avoid boiling the sauce.
- Combine. Add the cooked rigatoni, beef, and accumulated juices. Toss over low heat until everything is hot and the beef is cooked through. Add reserved pasta water a few tablespoons at a time until the sauce generously coats the pasta. Taste and adjust seasoning.
- Broil the topping. Heat the broiler. Sprinkle the remaining ½ cup Gruyère and the mozzarella over the pasta. Broil according to your skillet’s heat limits for 1–3 minutes, watching closely, until melted and lightly golden.
- Serve. Let stand for 3–5 minutes. Garnish with parsley or thyme and additional black pepper, if desired.
Notes
- Beef: Use top sirloin, strip steak, or ribeye. Stew meat and chuck roast require a longer cooking method.
- Wine substitute: Replace the wine with ½ cup additional low-sodium beef broth.
- Cheese substitute: Swiss cheese can replace Gruyère. Freshly shredded cheese melts best.
- Ground beef option: Substitute 1½ pounds ground beef. Brown completely, drain excess grease, and remove before cooking the onions. Return with the pasta.
- No broiler-safe skillet: Transfer to a broiler-safe baking dish before topping with cheese, or cover the skillet over low heat until the cheese melts.
- Make ahead: Caramelize onions up to 3 days ahead and refrigerate.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Reheating: Warm gently with a splash of broth or milk until hot throughout.
- Timing: Allow extra time if the onions need longer to caramelize.
Find it online: https://www.firsthomelovelife.com/french-onion-beef-pasta/