One Pot French Onion Pasta (Updated Recipe)
Updated Jun 07, 2026
This post may contain affiliate links. Please read our disclosure policy.
My original TikTok Viral One Pot French Onion Pasta has been one of the most popular recipes on my website since 2022. While I still love that recipe, I’ve spent the last few years tweaking and refining the concept, which led to this updated version.
This One Pot French Onion Pasta recipe builds on the original with a deeper French onion flavor and improved instructions while still keeping the easy one-pot method that made the first recipe so popular.
If you’re looking for the original viral recipe, you can still find it on my site. Otherwise, this is the version I recommend making today.
Looking for another French onion-inspired recipe? Try my French Onion Oyster Crackers, French Onion Mac and Cheese, or One Pan French Onion Orzo.
Table of Contents
What’s Different About This Version?
This recipe is an updated take on my original Viral One Pot French Onion Pasta. While the original was created with ingredients I already had on hand, this version leans even further into the flavors of classic French onion soup.
- More Onions: Four onions create an even richer French onion flavor.
- Deeper Caramelization: The onions are cooked low and slow until deeply golden brown and jammy.
- Beef Bone Broth: A rich beef bone broth adds extra depth and savoriness.
- Gruyère Cheese: Gruyère replaces the Parmesan used in the original recipe for a more classic French onion soup flavor. I still topped with fresh parmesan at the end!
- Fresh Parsley: A sprinkle of parsley adds freshness and color before serving.
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Yellow Onions: The star of this recipe. Four onions are cooked low and slow until deeply caramelized and jammy, creating the rich flavor that makes this pasta taste like French onion soup.
- Beef Bone Broth: I used Kettle & Fire Beef Bone Broth for its rich, savory flavor. A good-quality beef broth helps create a deeper, more flavorful sauce.
- Gruyère Cheese: Gruyère is the classic cheese used in French onion soup. It melts beautifully into the pasta and adds a rich, nutty flavor that pairs perfectly with the caramelized onions.
How to Make One Pot French Onion Pasta
See the recipe card below for full instructions and exact amounts.
- Slice the onions with the grain and cook until deeply caramelized and jammy.
- Add the pasta and broth. Add additional broth or water as needed while the pasta cooks.
- Stir in the Gruyère and half-and-half until creamy and combined.
- Divide among bowls and top with Parmesan cheese and fresh parsley.
More Caramelized Onion Recipes
One Pot French Onion Pasta (Updated Recipe)
Equipment
- Pot or Dutch Oven (with a lid)
Ingredients
- 2 tablespoons Avocado Oil
- 4 large Yellow Onions, thinly sliced with the grain
- ¼ cup Sherry
- ½ cup Dry White Wine
- ¾ teaspoon Dried Thyme
- Kosher Salt & Black Pepper, to taste
- 1 pound Mezzi Rigatoni
- 4 cups Beef Broth
- 2 cups Water, or as needed
- 1 teaspoon Worcestershire Sauce
- 6 ounces Gruyère Cheese, freshly grated
- ¼ cup Half and Half
- Parmesan Cheese, freshly grated (optional for serving)
- Fresh Parsley, chopped (optional for serving)
Instructions
Caramelized Onions
- Soften Onions: Add the onions, avocado oil, ¾ teaspoon kosher salt, and 1 cup water to a large Dutch oven. Bring to a boil over high heat. Cover, reduce heat to medium, and cook for 10 minutes until the onions have softened.
- Caramelize: Uncover and continue cooking over medium heat, stirring and scraping the bottom of the pot every 5-10 minutes. Once most of the liquid has evaporated, reduce the heat to medium-low and continue cooking until the onions are deeply browned and jammy, about 60-75 minutes total.
- Deglaze: Add the sherry and white wine. Scrape up any browned bits from the bottom of the pot and cook for 2-3 minutes until most of the liquid has absorbed.
Pasta
- Add Pasta: To the same pot, stir in the thyme and season with black pepper. Add the mezzi rigatoni, beef broth, Worcestershire sauce, and 1 cup water.
- Cook Pasta: Bring to a boil. Reduce heat to medium-high and cook, stirring often, until the pasta is al dente and most of the liquid has been absorbed, about 18-22 minutes. Add additional water as needed if the pasta becomes too dry before fully cooking.
- Finish Sauce: Reduce heat to low. Stir in the Gruyère until melted. Stir in the half-and-half until creamy and combined.
- Serve: Divide among bowls and top with Parmesan cheese and parsley, if desired.
Video
Notes
- Caramelizing the Onions: Slice the onions from root to stem (with the grain) so they hold their shape better as they caramelize. The onions are the star of this recipe, so don’t rush this step. Cook until deeply golden brown and jammy for the best French onion flavor.
- Oil: Avocado oil works well because of its neutral flavor and high smoke point, but any neutral oil can be used.
- White Wine: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- Broth: I used reduced-sodium Kettle & Fire Beef Bone Broth, but any good-quality beef broth or stock will work.
- Cheese: Freshly grated Gruyère melts much more smoothly than pre-shredded cheese. Parmesan is optional but highly recommended for serving.
- Creaminess: For a richer sauce, substitute heavy cream for the half-and-half.
- Water: The amount of water needed may vary depending on your pot, stove, and pasta shape. Add additional water as needed throughout cooking until the pasta is tender.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you try out the updated version of my Viral One Pot French Onion Pasta! This version tastes even more like French Onion Soup.
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!!