One Pot French Onion Pasta (Updated Version!)
Updated Nov 02, 2025, Published on Oct 26, 2024
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My most viral recipe to date is my original TikTok Viral One Pot French Onion Pasta, which I first shared in January 2022. Since then, hundreds of you have recreated it, sharing photos, videos, and messages that absolutely make my day. I love seeing your versions, so please keep them coming!
The funny thing is, this recipe started as a bit of an experiment. I had just made French Onion Soup and noticed I still had most of the same ingredients in my fridge and pantry. Inspired by the idea of turning that cozy, comforting soup into a hearty pasta, I grabbed an onion, beef broth, sherry, white wine, fresh thyme, Worcestershire sauce, Parmesan, and half & half and ended up creating a recipe that went totally viral.
Watch how to make the recipe here!
Updated Version of One Pot French Onion Pasta
In this refined version of my viral One Pot French Onion Pasta, I had the luxury of planning ahead with a grocery list and a few upgrades! Here are the tweaks I made:
- Extra Onions: Because onions are the star of the show, I added even more to intensify that classic flavor.
- Deeply Caramelized Onions: I let the onions caramelize for over an hour. This creates sweet, jammy onions that add a burst of rich flavor to every bite.
- Kettle & Fire Beef Bone Broth: This brand is my favorite for its depth of flavor and quality.
- Gruyère Cheese: While I used Parmesan in the original, I swapped it for Gruyère here for that rich, nutty flavor that is classic in French Onion Soup (Still, a grating of fresh Parmesan on top never hurts!)
- Fresh Parsley Garnish: For a final pop of brightness, a sprinkle of parsley pulls everything together beautifully.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Half and Half: or try out heavy cream for a richer sauce
- Fresh Parsley: optional, but I really enjoyed a pop of freshness mixed with all of the rich, savory flavors in this recipe!
One Pot French Onion Pasta (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Slice the onions with the grain. Caramelize the onions.
- Add the uncooked pasta and broth. Add more broth or water as needed throughout the cooking process.
- Mix in the cream and cheese.
- Divide among bowls, top with cheese and fresh parsley, and serve!
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Did you try this One Pot French Onion Pasta? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
One Pot French Onion Pasta (Updated Version)
Equipment
- Pot or Dutch Oven (with a lid)
Ingredients
- 2 tablespoons Avocado Oil, or neutral oil of choice
- 4 Yellow Onion, medium to large
- ¼ cup Sherry
- ½ cup White Wine, a dry white wine like Sauvignon Blanc
- ¾ teaspoon Dried Thyme
- Kosher Salt & Black Pepper, to taste
- 1 pound Mezzi Rigatoni, uncooked
- 4 cups Beef Bone Broth, I used reduced sodium; or use beef broth/stock of choice
- 2 cups Water, or as needed
- 1 teaspoon Worcestershire Sauce
- 6 ounces Gruyère Cheese, freshly grated
- ¼ cup Half and Half, can use heavy cream for a richer sauce, use more or less to taste
- Parmesan Cheese, optional to serve
- Fresh Parsley, optional to serve
Instructions
Caramelized Onions
- Thinly slice onions with the grain and add to a large Dutch Oven or pot. Add 2 tbsp avocado oil, ¾ tsp of kosher salt, and 1 cup of water. Turn the heat to high and once the water starts to boil, cover, and lower the heat to medium. Cook for about 10 minutes or until the onions are softened.
- Uncover and stir the onions. There will be more liquid in the pot because the onions will release liquid. Continue to cook over medium heat, stirring and scraping the bottom of the pot with a wooden spoon every 5-10 minutes.
- Once the liquid is evaporated, turn the heat to medium low to prevent burning. Continue to cook, stirring and scraping the bottom of the pan every 5-10 minutes. Cook until the onions are very brown and caramelized. This can take over an hour depending on the amount of onions, stove temperature, and how caramelized you want your onions.
- Pour in sherry and white wine. Deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon. Cook for 2 minutes to allow most of the liquid to absorb.
Pasta
- To the same pot, mix in the dried thyme and kosher salt & black pepper to taste. Add the uncooked mezze rigatoni, beef bone broth, 1 cup of water, and Worcestershire Sauce.
- Bring to a boil then lower the heat to medium-high. Cook for about 20 minutes, stirring often until the pasta is al dente and most of the liquid is absorbed. Add additional water throughout the cooking process and/or lower the heat as needed if the liquid is absorbing too quickly.
- Once the pasta is cooked, turn the heat to low. Stir in the freshly grated gruyere cheese until melted. Finally, mix in the half & half until well combined.
- Divide among bowls to serve. Optionally top with freshly grated parmesan cheese and chopped fresh parsley.
Video
Notes
- Note: There are many ways to caramelize onions so feel free to caramelize the onions however you prefer! The method in the recipe instructions took over an hour, and created very caramelized and jammy onions without any burning.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat. Stir often until heated through. Add a splash of water or broth if needed. Alternatively, microwave in 30-second intervals, stirring in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe but this website on a phone is VERY glitchy, I’ve tried writing a thorough review 3 times and it refreshes and I lose it 🙁 so in sum – yay updated recipe! I liked the original viral one but this is worth the little changes to take it to another level!
I’m really sorry you ran into issues writing a review! But THANK YOU for trying the recipe and leaving such a nice review!!