One Pot French Onion Pasta (Updated Recipe)
This One Pot French Onion Pasta is inspired by classic French onion soup and made with deeply caramelized onions, beef broth, Gruyère cheese, and thyme. Everything cooks in a single pot for a rich, cozy pasta dinner packed with savory French onion flavor.
Servings: 4
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
Calories: 793kcal | Carbohydrates: 101g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 52mg | Sodium: 1246mg | Potassium: 701mg | Fiber: 6g | Sugar: 11g | Vitamin A: 468IU | Vitamin C: 12mg | Calcium: 531mg | Iron: 3mg
