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French Onion Soup Rigatoni

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All the deep, rich flavors of French onion soup — caramelized onions, buttery broth, melty Gruyere — now tangled into tender rigatoni with a golden crunch on top. This is comfort food with elegance, warmth, and a crispy edge that keeps you coming back for another forkful.

Ingredients

Scale

Main Dish

1/2 lb rigatoni

4 tbsp butter

2 tbsp extra virgin olive oil

2 yellow onions, thinly sliced

4 garlic cloves, minced

Salt & pepper to taste

1 tsp thyme leaves

1/4 cup white wine

1 cup beef stock (plus more as needed)

1 tsp sherry vinegar or white wine vinegar

1/4 cup heavy cream

1/2 cup Gruyere, grated

1/2 cup Grana Padano or Parmigiano, grated

1 tbsp parsley, finely chopped

Lemon-Garlic Panko Breadcrumbs

1/2 cup plain panko

2 tbsp extra virgin olive oil

1 garlic clove, minced

Zest of 1 lemon

Instructions

Caramelize onions: In a skillet, melt butter and olive oil. Add onions, a pinch of salt, and cook on low until golden (about 25–30 mins). Add garlic and thyme in the last 5 mins.

Deglaze: Add white wine and cook until reduced. Pour in beef stock and vinegar; simmer 5 mins.

Cook pasta: Boil rigatoni until al dente. Reserve pasta water and drain.

Build sauce: Stir cream into the onion mix, then add Gruyere and Grana Padano until melted. Toss in pasta and a bit of pasta water to coat evenly.

Make breadcrumbs: Toast panko in olive oil with garlic and lemon zest until golden and crisp.

Serve: Plate pasta, sprinkle with breadcrumbs and parsley, and enjoy warm.

Notes

This dish strikes a rich balance of carbs and fats with a good dose of protein and flavor. Ideal for an indulgent, satisfying meal that feels like a warm hug in every bite.

Nutrition

Find it online: https://minikitchenmagic.com/french-onion-soup-rigatoni/