French Onion Rigatoni Skillet with Gruyere and Parmesan

Few dinners deliver the full comfort of French onion soup in a single pan. This French onion rigatoni skillet brings sweet caramelized onions, tender pasta and a gooey cheese top together in one cast iron skillet, so the flavor builds from start to finish with very little cleanup needed afterward.

French onion rigatoni is a practical way to bring the familiar flavors of French onion soup to the dinner table. The method starts with thinly sliced yellow onions cooked slowly in butter and oil until they turn deeply golden, sweet and jammy. Rigatoni then joins the skillet, absorbs the savory onion liquid and picks up a generous amount of grated Gruyere and Parmesan.

A final layer of cheese goes on top, and the whole skillet bakes until the surface bubbles and browns in spots. Everything happens in one pan, which keeps the flavors concentrated and the cleanup simple.

The result is rich and cheesy, yet balanced by the sweetness of the onions and the faint earthiness of thyme. It works well for a relaxed weeknight meal, a cold evening or a casual gathering around the table.

Ingredients

Why this recipe works

Slow caramelization is the foundation of this dish. Cooking the onions over medium heat for about 30 minutes lets their natural sugars break down and brown gradually, which creates a deep, sweet flavor that a quick sauté cannot reach. Stirring every few minutes keeps the onions from scorching while the color develops evenly across every ring.

Finishing the pasta in the skillet is the second key step. Tossing the drained rigatoni with broth and butter lets the starch in the pasta and the savory onion liquid meet in the same pan, so each piece absorbs flavor rather than sitting under a sauce. Folding the cheese in off the heat then melts it into a smooth coating instead of letting it turn stringy or grainy.

Notes and substitutions

Gruyere gives the nutty, slightly sweet character that defines French onion soup, while Parmesan adds a sharp, salty edge that carries through the bake.

Buy both in blocks and grate them yourself on a box grater, because pre-shredded cheese contains anti-caking agents that keep it from melting into a glossy sauce. Yellow onions have the sugar and moisture needed for a rich, jammy result, so they are the best choice here.

A 12-inch cast iron skillet is the ideal tool because it holds heat evenly, moves easily from stovetop to oven and goes straight to the table for serving. You will also need a large pot for the pasta, a sharp chef's knife, a cutting board and a wooden spoon for stirring.

If you do not have cast iron, use any oven-safe skillet of similar size. Beef broth gives the deepest flavor, but chicken or vegetable broth works well for a lighter result, and Swiss cheese or Comté can stand in for the Gruyere.

• beef broth: chicken broth or vegetable broth, for a lighter savory flavor
• Gruyere cheese: Swiss cheese or Comté, which melt just as well
• rigatoni pasta: penne or ziti, cooked to the same al dente stage

Equipment

• 12-inch cast iron skillet
• box grater
• sharp chef's knife
• cutting board
• large pot for the pasta
• wooden spoon
• oven mitts