One-Pot French Onion Rigatoni

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 yellow onions (large, thinly sliced)
• 0.75 tsp Kosher salt (Diamond Crystal recommended; plus more to taste)
• black pepper (freshly ground, to taste)
• 2 garlic cloves (minced)
• 1 tsp fresh thyme leaves
• 2 tsp Worcestershire sauce
• 0.25 cup dry white wine
• 5.5 cup broth (beef recommended for deeper flavor; chicken or vegetable also work)
• 1 lb rigatoni (mezzi rigatoni or regular rigatoni)
• 0.5 cup heavy cream
• 1 cup Gruyère cheese (shredded, about 5 ounces)
• 0.5 cup Parmesan cheese (finely grated, about 2 ounces; plus more for serving)

Steps

1. 1

   In a large Dutch oven or wide, heavy-bottomed pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat.

2. 2

   Add the sliced onions to the pot. Cook, stirring every few minutes, until the onions are deeply browned, soft, and jammy. This process should take about 45 minutes.

3. 3

   Once the onions are caramelized, stir in 3/4 teaspoon salt, several grinds of black pepper, the minced garlic, 1 teaspoon fresh thyme, and 2 teaspoons Worcestershire sauce. Cook until fragrant, about 30 seconds.

4. 4

   Deglaze the pot by pouring in 1/4 cup dry white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Cook until the liquid is mostly reduced, about 30 seconds.

5. 5

   Add 1 pound of rigatoni to the pot. Pour in enough broth (starting with about 5 cups) to just cover the pasta.

6. 6

   Bring the mixture to a boil, then reduce the heat to medium. Cook uncovered, stirring every 1 to 2 minutes to prevent sticking. Continue cooking until the pasta is just tender and the liquid has thickened into a sauce, approximately 15 to 18 minutes. If the liquid reduces too much before the pasta is cooked, add a splash more broth.

7. 7

   Lower the heat and stir in 1/2 cup heavy cream. Remove the pot from the heat.

8. 8

   Add the shredded Gruyère a small handful at a time, stirring constantly until fully melted and smooth before adding the next handful. Once all the Gruyère is incorporated, stir in 1/2 cup grated Parmesan until the sauce is glossy and evenly coats the pasta.

9. 9

   Taste the pasta and adjust seasoning with additional salt and pepper if needed. Let the dish rest for 5 to 7 minutes before serving to allow the sauce to tighten and thicken.

10. 10

    Serve warm, garnished with extra Parmesan cheese if desired.

Notes

Substitutions: For a heavy cream substitute, use half-and-half or whole milk. While Gruyère is traditional, mozzarella can be used as a substitute. Any short pasta shape can be used in place of rigatoni.

Nutrition per serving

• main
• dinner
• one-pot
• pasta
• vegetarian
• comfort food
• French-inspired