Chef notes
This recipe encompasses one of my favorite soups in pasta form. It’s rich, savory and has a lovely sweetness to it from the caramelized onions. Caramelizing onions gets a bad rap for being difficult, but it’s actually a lot easier than it looks. It really just takes patience and a watchful eye, but it’s always worth the effort once they’re done! Even with the caramelizing, this recipe can be made pretty quickly, and can act as an unbelievably delicious weeknight meal or the standout dish on your holiday table.
Technique Tip: Don’t rush the caramelization of the onions! Keep the heat at medium to medium-low and stir often. Properly browned onions take about 15 to 20 minutes and develop deep sweetness, which gives the sauce its signature flavor.
Swap Options: Swap out the rigatoni for any pasta shape you like. I like mezzi rigatoni here, but any medium shape works. For the garlic and herb seasoning, I use Mrs. Dash Salt Free Garlic and Herb, but any garlic and herb seasoning will work. Just make sure to adjust your salt input!
Preparation1.
In a Dutch oven (or a heavy-bottomed pot), add the butter and olive oil. Heat the fats over medium-high heat. The ideal spot is right between medium and medium-high. Add the onions, along with a small pinch of salt. Sauté until they cook down and develop some light brown color, about 15 minutes. Add the garlic and brown sugar, and cook for 1 minute.
2.
Add the stock, cream, garlic and herb seasoning and few sprigs of thyme. Give everything a good mix. Bring the mixture to a boil, and simmer for about 5 minutes. Add the pasta and cook to al dente (about 8 minutes).
3.
Once the pasta is cooked, adjust the seasoning to taste. Stir in the Parmesan cheese, cover the pot and allow it to sit for 5 to 10 minutes. Stir in more cheese as desired, top with fresh parsley and dig in!
Dining and Cooking