One-Pot French Onion Rigatoni Recipe

Introduction

This One-Pot French Onion Rigatoni combines the deep, rich flavors of caramelized onions with tender pasta cooked right in the sauce. It’s a comforting meal that’s both satisfying and simple to prepare, perfect for a cozy weeknight dinner.

Ingredients

• 1/3 cup olive oil
• 1 tablespoon butter
• 3 yellow onions
• 4 cloves garlic
• 8 oz mushrooms
• 2 tablespoons plain flour
• 1/2 cup dry white wine
• 1 teaspoon Worcestershire sauce
• 4 cups chicken or beef stock
• 5-6 sprigs of thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon pepper (adjust to taste)
• 12 oz pasta (rigatoni)
• 1/2 cup half and half
• 1-2 tablespoons sherry vinegar
• 1/4 cup Parmesan cheese

Instructions

1. Step 1: Melt olive oil and butter in a large pan or Dutch oven over medium heat. Add thinly sliced yellow onions and cook, stirring frequently, until they caramelize. This process can take around 20 minutes depending on your pan and onion thickness.
2. Step 2: Once the onions are caramelized, add minced garlic and sliced mushrooms. Stir and cook for about one minute until fragrant.
3. Step 3: Deglaze the pan by pouring in the dry white wine and Worcestershire sauce, scraping up any browned bits from the bottom.
4. Step 4: Sprinkle in the plain flour and stir constantly for 1 to 2 minutes until the flour becomes fragrant and slightly toasted.
5. Step 5: Pour in the chicken or beef stock. Add the thyme leaves, salt, and pepper. Bring the mixture to a gentle boil.
6. Step 6: Add the rigatoni pasta to the boiling stock. Cover the pan and cook, stirring often, until the pasta is al dente—tender but with a slight bite.
7. Step 7: Remove the thyme sprigs and discard them.
8. Step 8: Stir in the half and half and sherry vinegar, blending well to create a creamy sauce.
9. Step 9: Remove the pan from heat. Garnish with fresh thyme and freshly grated Parmesan cheese.
10. Step 10: Serve immediately while warm and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken or beef stock.
• Add a pinch of crushed red pepper flakes with the garlic for a subtle spicy kick.
• Swap rigatoni for another ridged pasta like penne or ziti if preferred.
• Use a splash of balsamic vinegar as a substitute for sherry vinegar to add a richer tang.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce and prevent sticking. This dish is best enjoyed fresh but holds up well for quick meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Yes, a dry white wine like Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines, which can alter the flavor balance of the dish.

Is it necessary to use both olive oil and butter?

Using both adds depth to the flavor and helps with caramelizing the onions, but you can use just one if preferred. Butter alone will give a richer taste, while olive oil is lighter.

One-Pot French Onion Rigatoni Recipe

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★★★★★

4.7 from 58 reviews

This One-Pot French Onion Rigatoni is a comforting and flavorful pasta dish that combines the rich sweetness of caramelized onions with savory mushrooms, garlic, and a creamy, cheesy sauce. Cooked entirely in one pot, this recipe simplifies the cooking process while delivering deep, layered flavors with every bite. Perfect for a cozy weeknight dinner that feels indulgent but is easy to prepare.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 3 yellow onions, thinly sliced
• 4 cloves garlic, minced
• 8 oz mushrooms, sliced

Liquids & Dairy

• 1/3 cup olive oil
• 1 tablespoon butter
• 1/2 cup dry white wine
• 4 cups chicken or beef stock
• 1/2 cup half and half

Pantry & Seasonings

• 2 tablespoons plain flour
• 1 teaspoon Worcestershire sauce
• 5–6 sprigs of thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon pepper (adjust to taste)
• 1–2 tablespoons sherry vinegar

Pasta & Cheese

• 12 oz rigatoni pasta
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Caramelize Onions: Melt olive oil and butter in a large pan or Dutch oven over medium heat. Add the thinly sliced yellow onions and stir frequently. Cook the onions slowly until they become deeply caramelized and sweet, which takes about 20 minutes depending on the pan and onion thickness.
2. Add Garlic and Mushrooms: Once the onions are caramelized, add minced garlic and sliced mushrooms to the pan. Stir and cook for about one minute until fragrant and softened.
3. Deglaze Pan: Pour in the dry white wine and Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. This adds rich depth to the dish.
4. Add Flour: Sprinkle in the plain flour while stirring constantly. Cook for 1 to 2 minutes until the flour is fragrant to remove the raw taste and help thicken the sauce.
5. Add Stock and Seasonings: Pour the chicken or beef stock into the pan. Add the thyme sprigs along with salt and pepper to taste. Bring the mixture to a boil.
6. Cook Pasta: Once boiling, add the rigatoni pasta to the pan. Cover and cook, stirring often, until the pasta is al dente and has absorbed most of the liquid.
7. Remove Thyme: Take out the thyme sprigs and discard them.
8. Add Creaminess and Vinegar: Stir in half and half and sherry vinegar until the sauce is smooth and blended.
9. Finish and Serve: Remove the pan from heat. Sprinkle fresh thyme leaves and freshly grated Parmesan cheese over the pasta. Serve immediately while warm and creamy.

Notes

• To ensure beautifully caramelized onions, be patient and stir frequently to prevent burning.
• Use good quality dry white wine for the best flavor. If preferred, substitute with more stock.
• Adjust salt and pepper to taste after the sauce has reduced to avoid over-seasoning.
• Stirring the pasta often while cooking prevents sticking and helps even cooking.
• Use freshly grated Parmesan for a superior taste and texture compared to pre-grated cheese.

Keywords: One-Pot, French Onion, Rigatoni, Pasta, Caramelized Onions, Creamy Sauce, Mushroom, Comfort Food, Easy Dinner