One-Pot French Onion Rigatoni
Recipe: https://recipestripper.com/recipes/c238fa20-1189-464d-b6d0-027ac53c5765
Original source: https://cooking.nytimes.com/recipes/769539003-french-onion-rigatoni?art=100000011004734

This creamy pasta takes inspiration from French onion soup, relying on slow-caramelized onions, pasta starch and melted Gruyère to create a rich, glossy sauce, no flour required. All of these elements come together to create a rich and comforting pasta. The onions take time to caramelize, but the process is easy and 100 percent worth it. The recipe is wonderful as is but you can use whichever short pasta you have on hand. For a heavy cream substitute, use half-and-half or even whole milk. For cheese, while Gruyère is the classic soup topping, mozzarella is lovely too. (Watch Toni make this recipe on Instagram.)
Yield: 4 to 6 servings
Prep time: PT0H5M
Cook time: PT1H10M
Total time: PT1H15M

Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (see Tip), thinly sliced
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 teaspoons Worcestershire sauce
- ¼ cup dry white wine
- 5 to 6 cups broth (beef recommended for deeper flavor, chicken for a lighter profile; vegetable broth also works)
- 1 pound mezzi rigatoni or regular rigatoni
- ½ cup heavy cream
- 1 cup shredded Gruyère cheese (about 5 ounces)
- ½ cup finely grated Parmesan cheese (about 2 ounces), plus more for serving (optional)

Instructions
1. Caramelize the onions: In a large Dutch oven or wide, heavy-bottomed pot, heat the butter and olive oil over medium-low. Add the onions and cook, stirring every few minutes, until deeply browned, soft and jammy, about 45 minutes.
2. Once the onions are caramelized, add ¾ teaspoon salt, several grinds of black pepper, the garlic, thyme and Worcestershire sauce and cook until fragrant, about 30 seconds.
3. Deglaze the pot: Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until mostly reduced, about 30 seconds.
4. Cook the pasta: Add the rigatoni to the pot, then pour in enough broth to just cover the pasta. Bring to a boil, then reduce the heat to medium and cook uncovered, stirring every 1 to 2 minutes, until the pasta is just tender and the liquid has thickened into a sauce, 15 to 18 minutes depending on the brand and thickness of the pasta. If the liquid reduces too quickly (before the pasta is tender), add more broth, if you didn’t use it all, a splash at a time.
5. Finish the pasta: Lower the heat and stir in the heavy cream. Remove the pot from the heat. Add the Gruyère a small handful at a time, stirring until fully melted and smooth before adding more. Once the Gruyère is fully incorporated, stir in the Parmesan until the sauce is glossy and coats the pasta evenly. Taste and adjust seasoning with additional salt and pepper if needed.
6. Let rest for 5 to 7 minutes before serving to allow the sauce to tighten. Serve warm, with extra Parmesan if desired.