French Onion Soup Rigatoni

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

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A fun twist on a classic! This French Onion Soup Rigatoni is an easy combination of caramelized onions, rich beef broth, fresh thyme, melty gruyere and crispy panko breadcrumbs!

INGREDIENTS:

• 1/2 lb. rigatoni

• 4 tbsp. butter

• 2 tbsp. extra virgin olive oil

• 2 yellow onions, 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

• 1/2 cup lemon-garlic panko breadcrumbs

• 1 tbsp. parsley, finely chopped

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

   
   

French Onion Soup Rigatoni:

1. Add the butter and olive oil to a large sauté pan over medium-low heat along with the sliced onions. Sauté until the onions are caramelized. This may take about 30-40 minutes.

2. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente.

3. Once the onions are dark golden brown in color, add the minced garlic, thyme, salt and pepper to taste.

4. Sauté for 1-2 minutes, then add the white wine to deglaze the pan.

5. Add the beef stock and sherry vinegar.

6. Strain the pasta and add to the sauté pan. Toss until the pasta is fully coated in the sauce then stir in the heavy cream.

7. Remove from heat and stir in the Gruyere and Grana Padano cheese until fully melted. Add more beef stock or pasta water as needed, 1/4 cup at a time.

8. Plate and top with parsley, breadcrumbs and more Grana Padano.