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.
A hearty and tasty one pot meal is just minutes away. Try our mash up of two of our favorite entrees: pasta and French onion soup.
Servings and Ingredients
|¼ c.||Hy-Vee unsalted butter|
|3||large yellow onions, thinly sliced|
|1||(1-oz.) pkg. Hy-Vee onion soup and dip mix|
|1 tsp.||Gustare Vita red wine vinegar|
|1||(32-oz.) container Hy-Vee no-salt-added beef broth, or vegetable broth|
|1||(16-oz.) pkg. Hy-Vee rigatoni pasta, dry|
|½ c.||Hy-Vee half-and-half|
|1||(6-oz.) pkg. Hy-Vee finely shredded Swiss cheese, divided|
|½ c.||Hy-Vee plain panko bread crumbs|
|Fresh thyme, for garnish|
Things To Grab
- Large Dutch oven with lid
Preheat broiler to HIGH.
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 Siwss cheese. Remove from heat.
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.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 560mg
- Total Carbohydrates: 73g
- Protein: 21g
Hy-Vee Test Kitchen