Creamy One-Pot French Onion Rigatoni

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1/4 cup butter

2 1/2 pounds yellow onions (about 3 large onions, thinly sliced)

1 teaspoon Kosher salt

3/4 teaspoon black pepper

2 cloves garlic (minced)

1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio

2 tablespoons sherry vinegar

4 cups beef broth

1/2 cup water

2 teaspoons Worcestershire sauce

1 tablespoon thyme leaves (fresh, plus additional for serving)

16 ounces rigatoni pasta (uncooked)

1/2 cup heavy whipping cream

6 ounces Gruyere (about 1 1/2 cups, shredded)

Directions

caramelize the onions

Melt the butter in a large Dutch oven over medium heat.

Add the sliced onions and a generous pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized. This can take a good while—just keep the heat low and stir as needed to prevent burning.

deglaze

Stir in the garlic and fresh thyme. Cook briefly, just until fragrant.

Pour in the white wine and sherry vinegar and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Let it simmer until most of the liquid evaporates.

simmer

Add the broth, a splash of water, and the Worcestershire sauce.

Stir in the uncooked pasta. Bring the pot to a boil, then reduce the heat and cover. Let it simmer until the pasta is just tender, giving it a stir every so often.

enrich

Uncover the pot and pour in the cream. Let it simmer for a few minutes, stirring often, until the sauce thickens slightly.

Gradually stir in the shredded cheese until melted and the sauce becomes smooth and glossy. Taste and adjust with salt and pepper as needed.

serve

Spoon the pasta into bowls and top with a little extra thyme and freshly ground black pepper. Serve warm while everything is still melty and perfect.

Notes

A Little French, a Little Southern

I’m convinced an anonymous genius once decided French onion soup and pasta needed to meet. This creamy one-pot French onion rigatoni is the result—jammy caramelized onions and garlic simmered in beef broth and white wine, coating every ridged piece of rigatoni. Gruyère cheese melts into the mix, and a splash of heavy cream turns it into a dreamy sauce. All in one pot—magic that only one-pan purists can appreciate

Nutrition

• Calories: 641 kcal
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 74 mg
• Sodium: 931 mg
• Total Carbohydrate: 76 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 24 g