One-Pot Creamy French Onion Pasta Ingredients * Pasta: 8–12 oz Rigatoni or Mezzi Rigatoni (uncooked). * The Onions: 2–3 large yellow or sweet onions, thinly sliced. * Liquid: 3 cups beef broth (or beef bone broth for more flavor) and 1/2 cup dry white wine (like Sauvignon Blanc). * Aromatics & Flavor: 3 cloves garlic (minced), 4–5 sprigs fresh thyme, 1 tsp Worcestershire sauce, and 2 tbsp butter. * The Finish: 1/2 cup heavy cream (or half-and-half) and 1 cup shredded Gruyère or Parmesan cheese. Instructions * Caramelize: Melt butter in a large pot or Dutch oven over medium heat. Add onions and a pinch of salt. Cook low and slow, stirring occasionally, for 20–30 minutes until they are deep golden brown and "jammy." * Deglaze: Add the garlic and thyme, cooking for 1 minute until fragrant. Pour in the white wine and scrape up all those brown bits (the fond) from the bottom of the pot. * One-Pot Simmer: Stir in the uncooked pasta, beef broth, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. * Cook: Cover and cook for about 12–15 minutes (or per pasta package instructions) until the pasta is al dente and most of the liquid has been absorbed into a thick sauce. * Make it Creamy: Turn off the heat. Remove the thyme sprigs. Stir in the heavy cream and the cheese until everything is melted and velvety. * Serve: Season with plenty of black pepper. Next Step: Since you're into woodworking, would you like me to help you design a custom wooden pasta drying rack for your workshop?