Creamy Onion Pasta– Easy Outback Steakhouse Copycat

This Outback Steakhouse Creamy Onion Pasta is a cozy, one-pot comfort meal with caramelized onions, melty Gruyère, and a hint of red wine. It’s rich, filling, and doesn’t ask for much — great for weeknights, emotional resets, or when you’re just too tired to fuss with more dishes.

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Quick Summary

• Prep time: 15 mins
• Cook time: 40 mins
• Flavor: savory, creamy, hint of wine
• Great for: tired nights, solo dinners, leftovers

Why I Like This Recipe

Honestly? I wasn’t planning to cook. Just hungry, a little moody, and had onions to use. The wine was already open, so here we are. Ended up with this creamy, onion-loaded pasta that felt like a hug. Reheated it the next day and yep, still good.

Ingredients

• 2 large white onions, sliced thin
• 5 tbsp butter
• 1 lb short pasta (elbows, rigatoni, etc.)
• ¾ cup dry red wine
• 1 tbsp fresh thyme
• ½ tbsp garlic, minced
• 3.5 cups beef broth
• 1 tbsp Worcestershire sauce
• ¼ cup heavy cream
• 1 cup shredded Gruyère
• ¼ tsp cayenne
• Salt & pepper to taste

How To Make Creamy Onion Pasta

1. Caramelize your onions: Melt 3 tbsp of butter in a deep pot on low-medium. Add sliced onions and let them cook slow — stir here and there. Once soft, add half the wine. Stir again. It’ll take around 30 mins total. They should be brown-ish, soft, and smell incredible.
2. Add the aromatics: Toss in garlic, thyme, cayenne. Let it sizzle a little, then pour in the rest of the wine. Cook a few more mins till it all comes together.
3. Make it saucy: Add broth, cream, Worcestershire, uncooked pasta, and the rest of the butter. Stir it up. Let it simmer, uncovered, till pasta is almost cooked. Stir often so it doesn’t stick.
4. Cheese time: When pasta’s nearly there, mix in most of the Gruyère. Taste. Season. Stir again — it’ll thicken up nicely.
5. Broil or bake it: Transfer to an oven-safe dish, top with more cheese, and broil 2–3 mins until golden. Or bake at 400°F for 8–10 mins if your pasta needs more time.
6. Top + eat: Sprinkle thyme and maybe a pinch of flaky salt. Eat hot. Plate optional.

Tips for Success

• Stir those onions — burnt ones ruin the vibe.
• Let the pasta sit a minute before serving, it thickens nicely.
• Don’t skimp on the cheese. Gruyère is the move.
• Add pancetta if you want more oomph.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed container. It thickens in the fridge, so add a splash of broth or water when reheating.
• Freezer: Meh. Only if you skip the cream. Otherwise it separates.
• Reheat: Low and slow on the stove. Add liquid. Stir gently.

Frequently Asked Questions

• Can I use a different cheese?
  Yeah, Swiss or fontina work, but Gruyère melts better and tastes more… fancy.
• Is the wine necessary?
  You can skip it, but it really helps with depth. Sub with broth if needed.
• Can I make this vegetarian?
  Use veggie broth and skip Worcestershire. Still hits.
• What pasta shape is best?
  Short shapes hold the sauce better. Go with rigatoni, penne, or elbows.
• How do I make it spicier?
  Add more cayenne, or toss in chili flakes while it simmers.

Common Mistakes and How to Dodge Them

• Rushing the onions: They take time. Don’t crank the heat — they’ll burn before they caramelize.
• Not stirring the pasta enough: You’ll end up with a sticky bottom layer. Keep it moving.
• Overcooking the pasta: Since it keeps cooking after the heat’s off, stop just before al dente.
• Forgetting to taste as you go: It’s easy to under-season this. Taste before baking, always.
• Skipping the final broil: That bubbly top? It matters. Texture = mood.

Nutrition Facts (Per Serving)

• Calories: 700 kcal
• Total Fat: 34g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 890mg
• Potassium: 320mg
• Total Carbohydrate: 78g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 21g

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