Creamy One-Pot French Onion Rigatoni
A cozy, one-pot pasta dish inspired by French onion soup. Caramelized onions, dry white wine, beef broth, and Gruyère cheese come together with rigatoni and a splash of cream to create a rich, savory, and totally satisfying dinner.
Servings: 6 servings
Cost: $2.34 per serving
Equipment
Ingredients
- 1/4 cup unsalted 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 low salt 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
Instructions
- 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.1/4 cup unsalted butter, 2 1/2 pounds yellow onions, 1 teaspoon Kosher salt
- 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.2 cloves garlic, 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio, 1 tablespoon thyme leaves, 2 tablespoons sherry vinegar
- 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.4 cups low salt beef broth, 1/2 cup water, 2 teaspoons Worcestershire sauce, 16 ounces rigatoni pasta
- 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.1/2 cup heavy whipping cream, 6 ounces Gruyere, 3/4 teaspoon black pepper
- 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.1 tablespoon thyme leaves, 3/4 teaspoon black pepper
Video
Notes
- Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring in a splash of broth, water, or cream to loosen the sauce. Microwave in short intervals at 50% power, stirring halfway through.
- Freezing: Not recommended—pasta can become mushy and the cream sauce may separate. If you must, freeze in individual portions and thaw overnight before reheating slowly.
- Vegetarian option: Use vegetable broth in place of beef broth and a vegetarian-friendly Worcestershire substitute (or soy sauce).
- Cheese swap: Can’t find Gruyère? Use Swiss, Comté, or even sharp white cheddar in a pinch—just avoid pre-shredded cheese for the best melt.
- Make ahead: Caramelize the onions up to 2 days in advance and refrigerate. Assemble and finish cooking when ready to serve.
- Pasta tips: Rigatoni works best, but penne, shells, or fusilli also hold the sauce well. Avoid long noodles like spaghetti—they won’t trap the onions and sauce as effectively.
Nutrition
Serving: 1serving | Calories: 641kcal | Carbohydrates: 76g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 931mg | Potassium: 855mg | Fiber: 6g | Sugar: 11g | Vitamin A: 859IU | Vitamin C: 17mg | Calcium: 374mg | Iron: 2mg