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French Onion Pasta Skillet

French onion pasta skillet cooks short pasta in one deep skillet with deeply golden onions, beef broth, and ground beef. Heavy cream and melted Gruyère finish the dish with a rich, creamy texture.
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Prep Time 15 minutes
Cook Time 49 minutes
Resting 3 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 yellow onions large, thinly sliced
  • 1 tsp dried thyme
  • 2 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup water
  • 12 oz short pasta dry, such as penne or cavatappi
  • 0.5 cup heavy cream
  • 8 oz Gruyère cheese shredded

Equipment

  • 1 12-inch deep skillet (at least 5 quarts)

Method
 

  1. Heat the olive oil in a 12-inch deep skillet (at least 5 quarts) over medium-high heat.
  2. Add the ground beef, 1/2 teaspoon of the salt, and the pepper, and cook for 6–8 minutes, breaking it up, until browned and 160°F.
  3. Transfer the beef to a plate.
  4. Melt the butter in the skillet over medium heat.
  5. Add the onions and remaining 1/2 teaspoon salt, and cook for 25–30 minutes, stirring often, until deeply golden.
  6. Stir in the thyme and garlic and cook for 30 seconds, until fragrant.
  7. Stir in the beef broth, Worcestershire sauce, water, pasta, and cooked beef, scraping up the browned bits.
  8. Bring the mixture to a boil over high heat.
  9. Cover the skillet and reduce the heat to medium-low.
  10. Simmer for 12–15 minutes, stirring every 3–4 minutes, until the pasta is al dente and most of the liquid is absorbed.
  11. Remove the skillet from the heat.
  12. Stir in the heavy cream and Gruyère until the cheese melts.
  13. Let the pasta rest for 3 minutes before serving.

Notes

For the deepest onion flavor, cook the onions until deeply golden without rushing them. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may change texture. Use certified gluten-free pasta and verify the broth and Worcestershire sauce are gluten-free for a gluten-free variation.