One Pot French Onion Pasta (Updated Version)

A white bowl with french onion pasta sprinkled with parmesan and parsley

5 from 1 vote

One Pot French Onion Pasta (Updated Version)

This pasta cooks in one pot and has all of the flavors of French Onion Soup such as caramelized onions, beef broth, thyme, and gruyere cheese. This recipe is an updated version of my original Viral One Pot French Onion Pasta recipe!

Prep Time10

Cook Time2 10

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: Cheese, One Pot, Onions, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Box Grater
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

US Customary - Metric

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