One-Pot French Onion Pasta

adapted from Hy-Vee Recipes

Ingredients

• 1/4 cup unsalted butter
• 3 yellow onions, thinly sliced
• 1 pkg. onion soup and dip mix
• 1 tsp. red wine vinegar
• 32 oz. beef or vegetable broth
• 16 oz. rigatoni pasta
• 1/2 cup half-and-half
• 6 oz. shredded Swiss cheese
• 1/2 cup panko bread crumbs
• thyme, for garnish

Directions

1. Heat butter in a large Dutch oven over medium heat. Add onions and onion soup and dip mix to Dutch oven. Cook, covered, stirring occasionally, about 10 to 15 minutes or until very soft and caramelized. Stir in red wine vinegar and continue to cook 1 to 2 minutes.
2. Preheat broiler.
3. Add beef broth to Dutch oven. Cover, increase heat to medium-high, and bring to boiling. Add dry rigatoni; cover and cook 15 to 18 minutes or until pasta is al dente and most of the liquid has been absorbed. Stir in half and half and 1 cup shredded Swiss cheese. Remove from heat.
4. Sprinkle top of pasta with remaining Swiss cheese and panko bread crumbs. Broil 2 to 3 minutes or until cheese has melted and lightly browned. Garnish with fresh thyme, if desired.

Additional Information

Prep and cook time total about 50 minutes.

This makes 6 servings for around 550 calories per serving.