French Onion Rigatoni with Caramelized Vidalia Onions and Gruyere

This French onion rigatoni brings the soul of classic French onion soup to a weeknight pasta dinner.

Sweet Vidalia onions are slowly caramelized in brown butter, then folded into al dente rigatoni with rich cream and blanketed with a thick, blistered crust of Gruyere and provolone. The result is a deeply savory, nutty, and satisfying skillet that pulls like a dream.

Caramelized onions are the heart of this dish, turning sweet and jammy as they cook low and slow in butter. Tossed with al dente rigatoni and a splash of cream, they create a luxurious sauce that clings to every tube.

A final broil melts the cheese into a golden, blistered crust that crackles when you break through it. Serve it straight from the cast iron skillet for a rustic, crowd-pleasing dinner.

Ingredients

Why this recipe works

The key to this recipe is taking the time to truly caramelize the Vidalia onions. Their natural sweetness deepens and intensifies as they cook, developing complex, almost nutty notes that pair beautifully with the nutty Gruyere.

The brown butter adds another layer of toasted flavor that makes the sauce taste rich and slow-cooked, even though it comes together quickly.

The cast iron skillet is essential here. It holds heat evenly, helping the onions caramelize without scorching, and it goes straight from stovetop to broiler.

The high sides keep the sauce contained while the exposed surface allows the cheese to blister and brown. The result is a one-pan meal that looks as impressive as it tastes.

Notes and substitutions

Vidalia onions are wonderfully sweet and mild, making them ideal for caramelizing. If you can't find them, use another sweet onion variety like Walla Walla or Maui. For a more pungent flavor, yellow onions work, but you may need to cook them a few minutes longer and add a pinch of sugar to help them brown.

Aged Swiss Gruyere is the classic choice for French onion dishes; it melts beautifully and has a nutty, complex flavor. Provolone adds extra stretch and creaminess. For the best texture, grate both from a block rather than buying pre-shredded, which often contains anti-caking agents that can prevent smooth melting.

• Vidalia onions: Sweet onions such as Walla Walla or Maui, or yellow onions for a sharper flavor
• Aged Swiss Gruyere: Emmentaler or Comte for a similar nutty, melted texture
• Provolone: Low-moisture mozzarella or fontina for extra stretch
• Rigatoni: Penne, ziti, or other short tube pasta

Equipment

• Box grater
• Large pot for pasta
• 12-inch cast iron skillet
• Wooden spoon or spatula
• Chef's knife
• Cutting board