Creamy French Onion Beef Pasta

• Dinner
• ⏱ 50 min
• Medium
• Serves 2
• 830 kcal / serving
• 54 g protein
• 94 g carbs
• 25 g fat

Ingredients (11)

• 8 oz (225 g) dry rigatoni
• 10 oz (280 g) lean sirloin steak, cut into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1 tsp butter
• 3/4 cup (180 ml) low-sodium beef broth
• 1/3 cup (80 ml) light cream (about 20% fat)
• 1/3 cup (35 g) shredded Gruyère
• 1/2 tsp dried thyme
• Salt & black pepper, to taste

Steps (5)

1. Cook the pasta. Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Sear the beef. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper; sear 3–5 min, turning, until browned and 145°F (63°C) inside. Remove and rest at least 3 min.
3. Caramelize the onion. Reduce heat to medium-low. Add butter and onion; cook 20–30 min, stirring often, until deeply golden. Add garlic and thyme; cook 30 seconds.
4. Make the sauce. Add broth and cream; simmer gently 2–3 min. Remove from heat and stir in Gruyère until melted.
5. Combine and serve. Toss in pasta, beef and resting juices. Loosen with reserved pasta water as needed. Return to low heat briefly, stirring, until hot. Adjust salt and pepper and divide between 2 bowls.

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