French Onion Rigatoni with Caramelized Vidalia Onions and Gruyere Tips, FAQ & printable recipe

Tips for success

For the best caramelization, use a heavy-bottomed skillet and don't overcrowd the onions; they need room to release moisture and brown.

If you're doubling the recipe, use a larger pan or work in batches. A pinch of baking soda can speed up the process, but it can also make the onions mushy, so use it sparingly.

To get a perfect cheese pull, let the dish rest for 3 minutes after broiling. This allows the cheese to set slightly without turning tough.

When serving, use a large spoon to scoop from the edge, pulling up a long stretch of cheese. Garnish with extra thyme and pepper for a fresh contrast.

Variations

• Mushroom and Thyme: Add 8 oz sliced cremini mushrooms with the onions and cook until they release their liquid and brown. This adds an earthy depth that pairs well with the Gruyere.
• Spicy Sausage: Brown 8 oz spicy Italian sausage in the skillet before adding the onions. Crumble it as it cooks, then proceed with the recipe for a heartier, protein-packed meal.
• White Wine Deglaze: After caramelizing the onions, deglaze the skillet with 1/2 cup dry white wine, scraping up the browned bits. Let it reduce by half before adding the cream for a more complex flavor.
• Herbed Breadcrumb Topping: Mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter and 1 tbsp chopped parsley. Sprinkle over the cheese before broiling for a crunchy, golden crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or milk to restore the sauce's creaminess.

Freezer

Freeze the unbaked assembled dish (without broiling) for up to 2 months. Thaw overnight in the refrigerator, then broil until hot and golden.

Reheat

Reheat individual portions in the microwave or in a skillet over medium-low heat, adding a tablespoon of cream or milk to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so when reheating, add a splash of milk or cream to restore the creamy texture. Reheat gently in a skillet or microwave until heated through.

The onions can be caramelized up to 3 days ahead and stored in the refrigerator. The pasta can be cooked and tossed with a little olive oil, then refrigerated separately. When ready to serve, reheat the onions in the skillet, add the cream, and proceed with the recipe.

Serving ideas

Serve this French onion rigatoni straight from the skillet for a rustic, family-style presentation. It pairs well with a crisp green salad dressed with a simple vinaigrette to cut through the richness.

A glass of dry white wine or a light red, like a Pinot Noir, complements the nutty cheese and caramelized onions.

For a heartier meal, top each serving with a few crispy fried shallots or a sprinkle of fresh parsley. The dish is rich, so small portions are satisfying.

Leftovers taste great the next day, though the cheese won't be as blistered; reheat in a skillet to crisp the top again.

Frequently asked questions

Recipe card

French Onion Rigatoni with Caramelized Vidalia Onions and Gruyere

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 3 large Vidalia onions, sliced into uniform crescents
• 2 tbsp fresh thyme leaves, stripped from stems, plus more for garnish
• 8 oz aged Swiss Gruyere, grated on a box grater
• 4 oz provolone, grated
• 12 oz rigatoni pasta
• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1 tsp kosher salt, plus more for pasta water
• 1 tsp cracked black pepper, plus more for garnish

Instructions

1. Slice the Vidalia onions into uniform crescents, about 1/4-inch thick. Strip the leaves from the thyme sprigs and set aside. Grate the aged Gruyere and provolone on a box grater into a large bowl; toss to combine.
2. Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
3. Melt the butter in a 12-inch cast iron skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20 minutes. Reduce heat if they begin to burn.
4. Stir in the fresh thyme leaves and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring, until the cream slightly thickens.
5. Add the drained rigatoni to the skillet. Toss well to coat every piece in the creamy onion sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Preheat the broiler. Sprinkle the shredded Gruyere and provolone mixture evenly over the top of the pasta, covering completely. You want a thick, craggy layer.
7. Place the skillet under the broiler for 2-4 minutes, until the cheese is melted, blistered, and golden brown in spots. Watch closely to prevent burning.
8. Remove the skillet from the oven. Scatter fresh thyme leaves and cracked black pepper over the blistered Gruyere. Let sit for 3 minutes, then pull a crispy, cheese-stretching portion to serve.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

28 g

Carbohydrates

58 g

Fat

42 g

Fiber

4 g

Sugar

10 g

Automatic estimate from the ingredient list, not laboratory-verified.