Baked rigatoni with caramelized onions, white wine, cream and Gruyère, golden and bubbly—serves four.
# What You'll Need:
→ Pasta
01 - 12 ounces rigatoni or penne, uncooked
→ Onions
02 - 3 large yellow onions, thinly sliced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon extra-virgin olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1 teaspoon granulated sugar
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
→ Sauce & Assembly
10 - 1/2 cup dry white wine
11 - 2 cups vegetable broth
12 - 2 teaspoons Worcestershire sauce
13 - 1 tablespoon all-purpose flour
14 - 1 cup heavy cream
15 - 1 cup grated Gruyère (for the sauce)
16 - 1/2 cup grated Gruyère (for topping)
17 - 1/2 cup grated Parmesan
18 - 1 tablespoon chopped fresh parsley, for garnish
# Step-by-Step:
01 - Preheat oven to 400°F (200°C). Grease a 9x13-inch (23x33 cm) baking dish.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Drain and set aside.
03 - In a large skillet set over medium heat, melt the butter with the olive oil. Add the sliced onions, salt, pepper and sugar and cook, stirring frequently, until the onions are deep golden brown and fully caramelized, about 25–30 minutes.
04 - Add the minced garlic and thyme to the caramelized onions and cook 1 minute until fragrant.
05 - Sprinkle the flour over the onions and cook 1 minute. Pour in the white wine, scraping the pan to release browned bits, and simmer 2 minutes to reduce slightly.
06 - Stir in the vegetable broth and Worcestershire sauce, bring to a gentle simmer and cook 2–3 minutes to meld flavors.
07 - Reduce heat to low, stir in the heavy cream and 1 cup grated Gruyère until the cheese melts and the sauce is smooth.
08 - Add the cooked pasta and the grated Parmesan to the skillet and toss to coat evenly with the sauce.
09 - Transfer the pasta mixture to the prepared baking dish and smooth the surface.
10 - Sprinkle the remaining 1/2 cup grated Gruyère evenly over the top. Bake at 400°F (200°C) for 20–25 minutes, until the surface is bubbly and golden.
11 - Remove from the oven, let rest briefly, then garnish with the chopped parsley before serving.
