French Onion "One-Pot" Rigatoni from the New York Times Five-Star with G.S. Argenti (Part 2)

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 medium Yellow Onion (finely diced)
• 0.5 cup Water (for steaming onions)
• 0.125 teaspoon Baking Soda (helps raise pH for faster caramelization)
• 1 teaspoon Salt (plus extra to taste; use low‑sodium if possible)
• 2 large Garlic Cloves (minced)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 cup Dry White Wine (use a dry Italian white like Pinot Grigio)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon Fresh Thyme (leaves only, stripped from stems)
• 4 cups Low‑Sodium Chicken Stock (plus extra ladles for loosening sauce)
• 12 ounces Rigatoni Pasta (about 340 g; any short tube pasta works)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Gruyère Cheese (shredded, for broiling)

Instructions

1. Melt Butter and Oil

   Place the nonstick skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.

   Time: PT2M

2. Steam the Onions

   Add the diced onions, 1 tsp salt, and ½ cup water. Stir, then cover the skillet with a lid and turn the heat to high. Cook for 10 minutes.

   Time: PT10M

3. Caramelize the Onions

   Remove the lid. Sprinkle 1⁄8 tsp baking soda over the onions, stir to combine, and continue cooking, stirring constantly, until the liquid evaporates and the onions turn deep golden‑brown, about 15 minutes.

   Time: PT15M

4. Drain Excess Fat

   Transfer the caramelized onions onto a paper towel to drain off excess butter and oil.

   Time: PT1M

5. Add Garlic and Pepper

   Return the onions to the skillet, add the minced garlic and freshly ground black pepper, and sauté for about 30 seconds until fragrant.

   Time: PT0.5M

6. Deglaze with White Wine

   Pour in the white wine, scraping the browned bits from the pan. Let it reduce for 2 minutes.

   Time: PT2M

7. Add Cream and Thyme

   Stir in the fresh thyme leaves and heavy cream. Bring to a gentle simmer for 2 minutes, allowing the sauce to thicken slightly.

   Time: PT2M

8. Cook Pasta in Stock

   In the large pot, bring the remaining chicken stock to a boil. Add the rigatoni and cook until al dente, about 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

9. Combine Pasta and Sauce

   Using a ladle, transfer the cooked pasta directly into the skillet with the onion‑cream sauce. Add a couple of ladles of the cooking stock, toss to coat, and cook together for 5 minutes.

   Time: PT5M

10. Finish with Parmesan and Adjust

    Stir in the grated Parmesan cheese. Taste and add a pinch more salt or a splash of stock if the sauce looks too thick.

    Time: PT2M

11. Broil with Gruyère

    Transfer the skillet to a broiler‑safe pan, sprinkle shredded Gruyère over the top, and place under the pre‑heated broiler until the cheese bubbles and turns golden, about 3 minutes.

    Time: PT3M

    Temperature: Broil

12. Plate and Serve

    Remove from the oven, let rest for a minute, then serve hot. Optional garnish: extra thyme leaves or a drizzle of olive oil.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

68 g

Fat

26 g

Fiber

4 g