Diary of a Chef · Just Chefn Around

French Onion Rigatoni

1 hour · 4 servings

By Diary of a Chef

Ingredients

• 3 lb yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt
• 4 fresh thyme sprigs
• 1/2 cup dry white wine
• 12 oz rigatoni
• 4 cups water or chicken stock
• 6 oz grated Gruyère
• 1/2 tsp black pepper

Instructions

1. 1Melt the onions

   Butter and oil over medium. Onions, salt, thyme. Stir every few minutes until they are deep brown and jammy — drop the heat if they catch.

2. 2Wine in

   Pour in the wine. Scrape the brown bits off the pot. Cook until the wine is mostly gone.

3. 3Cook the pasta in the pot

   Rigatoni and 4 cups hot water or stock. Simmer, stirring, until the pasta is just tender and the liquid has become a glossy sauce. Add a splash of water if it goes dry before the pasta is done.

4. 4Cheese

   Off heat. Pull the thyme stems. Fold in Gruyère and pepper until the sauce looks like French onion soup in pasta form.