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All the flavour of French onion soup as a pasta. Deeply caramelized onions, beef stock and melted gruyere coating the noodles.
Thinly slice the 4 onions and cook them in the butter and 15 ml olive oil in a wide pan over medium-low heat for 30 to 40 minutes, stirring often, until deep golden and jammy.
Stir in the chopped 10 g garlic and the thyme and cook 1 minute, then pour in the 60 ml white wine and let it bubble down until nearly gone, about 2 minutes.
Pour in the 300 ml beef stock and simmer over medium heat for 5 minutes into a rich savoury sauce.
Cook the 400 g rigatoni in salted water until al dente, about 11 minutes, then drain and toss it through the sauce with a splash of pasta water.
Off the heat, stir in the grated 100 g gruyere and the parmesan until melted and glossy, then season with salt and pepper to taste.
