One-Pot French Onion Rigatoni

By Toni Chapman

Updated January 29, 2026

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
1 hr 15 min
Rating
5(767)
Comments
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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.)

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Ingredients

Yield:4 to 6 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

64 grams carbs; 65 milligrams cholesterol; 559 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 25 grams fat; 4 grams fiber; 948 milligrams sodium; 21 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 6

    Let rest for 5 to 7 minutes before serving to allow the sauce to tighten. Serve warm, with extra Parmesan if desired.

    Tip

    • Yellow onions are ideal here — they caramelize evenly and develop deep sweetness without becoming cloying.

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    Ratings

    5 out of 5
    767 user ratings
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    Comments

    William Wroblicka

    Here's a tip for speeding up the caramelization process: Add a quarter teaspoon of baking soda to the onions in Step 1. It will cut the time at least in half.

    Caroline

    This is good! But it lacks color. All that beige! I added a handful of escarole to wilt, but any green would do to oomph it up a bit, and then finished with some chopped parsley. You could also probably add some bits of chopped sweet red pepper. Or you could just serve it in a bowl a color other than white.

    Ninotchka

    @William Wroblicka I always follow the tip from Julia Child - sprinkling onions with about 1 teaspoon sugar helps speed up and even out the caramelization process.

    KD

    I left out the cream, finished the pasta in much less beef broth, then added the shredded gruyere upon serving. Simple and FANTASTIC

    KD

    My onions caramelized in only 15 min with a bit of sugar per Julia Child. I left out the cream and finished the pasta in the beef broth and the deglazed white wine. Upon serving I topped the pasta with shredded gruyere. Simple and delicious.

    Cooking in Vermont

    This was delicious but I modified by adding cooked vegetables to the nearly cooked pasta: 1 pound roasted broccoli, 1 pound roasted tomatoes, and 1 pound chopped spinach. Without the vegetables it would not have satisfied. To do it again, I might also add sun-dried tomatoes and Kalamata olives. Someone also commented they added breadcrumbs to the top, I’d do that also. I also added an extra onion and used vegetable broth, it was delicious and I’d make it again.

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