One-Pan French Onion Rigatoni with Blistered Gruyere Crust

This one-skillet French onion rigatoni turns the classic soup into a rich, cheesy pasta dinner. Sweet Vidalia onions are slowly caramelized in brown butter, then folded with al dente rigatoni and cream.

A thick blanket of Gruyere and provolone is broiled until blistered and golden, creating a crust that shatters with each spoonful. Fresh thyme and cracked pepper finish it off, and the cheese pulls in long, dramatic strands. It's comfort food that feels both rustic and elegant.

French onion soup meets pasta in this deeply savory skillet. Golden Vidalia onions are cooked down until jammy in brown butter, then tossed with cream and rigatoni. The whole thing is buried under a thick layer of shredded Gruyere and provolone and broiled until the cheese blisters and browns.

Each bite is a mix of sweet onions, nutty cheese, and tender pasta, with the crispy cheese crust stealing the show. Serve it straight from the skillet for maximum effect.

Ingredients

Why this recipe works

Caramelizing the onions slowly in butter draws out their natural sugars and builds a deep, sweet foundation that mimics the classic French onion soup flavor.

The brown butter adds a nutty richness that pairs perfectly with the aged Gruyere. Folding the pasta into the onions and cream lets every piece absorb the sauce, so the flavor goes all the way through.

Broiling the cheese on top creates a dramatic, blistered crust that contrasts with the creamy pasta underneath. The combination of Gruyere and provolone provides both nutty depth and excellent stretch. Using a cast iron skillet means the whole dish can go from stovetop to broiler, and the retained heat keeps everything hot at the table.

Notes and substitutions

Vidalia onions are ideal here because they are mild and sweet, but any sweet onion will work. If using regular yellow onions, expect a stronger onion flavor. The onions should be sliced into uniform crescents so they cook evenly. Fresh thyme is essential; dried thyme won't give the same bright, aromatic finish.

Aged Swiss Gruyere is the star of the dish, so buy a block and grate it yourself. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Provolone adds a mild, creamy stretch.

For the pasta, rigatoni's ridges catch the sauce well, but penne or ziti are fine substitutes. A cast iron skillet is best for even browning and broiler safety.

• Vidalia onions: Sweet onions such as Walla Walla or Maui, or yellow onions for a sharper flavor
• Aged Swiss Gruyere: Emmental or Comte cheese, both melt well and have nutty notes
• Provolone: Low-moisture mozzarella or fontina for a similar stretch
• Rigatoni: Penne or ziti, both hold creamy sauces well

Equipment

• Box grater
• Large cast iron skillet
• Large pot for pasta
• Colander
• Chef's knife
• Cutting board