One-Pot French Onion Rigatoni

Instructions

1. Heat butter and olive oil in a Dutch oven over medium-low. Add thinly sliced onions and cook, stirring every few minutes, until deeply browned and jammy, about 45 minutes.
2. Add salt, pepper, minced garlic, thyme, and Worcestershire sauce. Cook until fragrant, about 30 seconds.
3. Pour in white wine and scrape up browned bits. Add rigatoni and enough broth to cover pasta. Bring to a boil, then cook uncovered, stirring every 1-2 minutes, until pasta is tender and liquid thickens into a sauce, 15-18 minutes.
4. Stir in heavy cream, Gruyere, and Parmesan until melted and glossy. Serve immediately with extra Parmesan.