Deeply browned onions give this cozy pasta its sweet-savory flavor. The onions need time, but the rest comes together in the same pot. Gruyère melts into the starchy cooking liquid for a glossy finish, while a little Dijon keeps the richness balanced.
Prep: 10 minutes · Cook: 50 minutes · Yield: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 1/2 teaspoon kosher salt, plus more to taste
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, plus more for serving
- 1 tablespoon balsamic vinegar
- 4 cups low-sodium vegetable or beef broth, plus extra as needed
- 12 ounces dry rigatoni
- 1 teaspoon Dijon mustard
- 1 cup freshly grated Gruyère (about 4 ounces)
- Black pepper to taste
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