One Pot French Onion Pasta Recipe

This viral, TikTok French onion pasta recipe by Carolyn Wong is nothing short of exquisite. This is our take on it.

The gradual caramelisation of onions sets the stage for an elegant, one-pot wonder, infusing the whole dish with rich, nuanced flavours. Add in gruyere cheese and a hint of cream and you have sophistication personified.

What else do you expect from a recipe with the word ‘French’ in it though? Très chic, of course!

Please take care to read through the blog post for important tips and tricks when making French onion pasta.

What have we changed from the original recipe?

Make no mistake, Carolyn’s recipe is fantastic and she absolutely deserves the viral sensation it became.

Our adaptation is simply an evolution to suit our tastes and in no way an attempt to surpass hers. So here’s what we changed:

More onions

We up the onion count to three from Carolyn’s one. During caramelisation, the onions shrink significantly. Three onions ensure a robust French onion soup-inspired flavour that we feel one onion alone can’t achieve.

Sherry instead of dry white wine

We replaced all the white wine with extra sherry. Sherry contributes a depth and sweetness that perfectly complements the essence of this pasta dish.

Tie up the sprigs of thyme

Not a direct swap, but a convenience. Instead of adding thyme sprigs individually, we bundle them with kitchen string, making it easier to remove later.

Replacing Worcestershire sauce with sherry vinegar

For us, sherry vinegar provides a more pronounced acidic balance compared to Worcestershire sauce. If you ever feel a recipe lacks a little vibrancy, it’s often due to the absence of vinegar or citrus juice.

Chicken stock instead of beef stock

Chicken stock gives a cleaner, brighter flavour and provides a better colour to the end result. We find beef broth to be too ‘flat’, yet overpowering, detracting from the delicate sweetness of the onions, which should be the star of the show.

For a vegetarian version, replace the chicken with vegetable broth.

Gruyère cheese instead of parmesan

Staying true to tradition, we use Swiss Gruyère in homage to the roots of classic French onion soup. Its melting factor adds a richness and texture that is absent with Parmesan cheese.

Heavy cream/double cream instead of Half and Half

Carolyn does note in her recipe that you can substitute a heavier cream for the lighter Half and Half. We wholeheartedly agree as it imparts a final, luscious quality to the pasta.

Added mushrooms

Mushrooms bring a different dimension to the dish compared to using just onions. We believe they are essential for ‘completing’ the dish. They add more flavour, interest and texture, not to mention a bit of bulk.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Rigatoni (dry, uncooked)

We’ve opted for Rigatoni simply because it’s our all-time favourite pasta. It’s incredibly versatile and works perfectly in many recipes. However, feel free to swap it for other types of uncooked pasta such as penne, fusilli or orecchiette.

Onions

To ensure you have enough onions, aim for a minimum of 450g/1lb of sliced onions, which is typically three large white or yellow onions. If you have smaller onions, use additional ones as needed.

Slice them into rings or half rings, approximately 3-4mm (0.2″) thick. A kitchen mandoline can be helpful but slicing by hand with a sharp knife works just as well. Perfection is not necessary here.

Sherry

Can be substituted with other fortified wines like port, Madeira, dry Vermouth or Marsala. For a non-alcoholic option, use more stock or plain water.

Sherry vinegar

If you don’t have sherry vinegar, replace with apple cider vinegar or red wine vinegar.

Mushrooms

Any of your favourite types of mushroom will work. We generally opt for chestnut mushrooms.

Chicken stock

Choose a high-quality stock if possible, but using stock made with stock cubes works perfectly fine as well.

If you are using unsalted or low-sodium stock, be prepared to add more salt to the recipe when you test for seasoning towards the end.

Step-by-step guide:

Prepping

1. Slice the mushrooms, grate the cheese and prepare the chicken broth.

2. Take the sprigs of fresh thyme and tie them together using a piece of string. Set aside.

3. Slice the onions into rings or half rings using a kitchen mandoline or a sharp knife. Aim for a thickness of approximately 3-4mm (0.2″). There’s no need to be perfect.

Making the pasta

4. In a large pot, melt the butter (or olive oil) over medium heat. Add the sliced onions and salt. Cover with a lid and let it cook for 5 minutes. After this time, take off the lid and give the onions a good stir.

5. Continue cooking the onions, uncovered, over low heat for an additional 25 minutes until they turn a deep, golden brown colour. Stir the onions every 2-3 minutes, making sure to scrape the bottom of the pot as you do so.
   
   If the onions begin to stick, add a small splash of water as necessary. However, try to avoid adding water until the last 10 minutes of cooking.

6. Next, add the sliced mushrooms, chopped garlic, bunch of thyme and black pepper to the pot. Sauté the mixture over low heat for 3-4 minutes until the mushrooms begin to shrink slightly.

7. Add the sherry.

8. Deglaze the pan by scraping off any bits stuck to the bottom. These brown bits add extra flavour to the dish.

9. Pour in the chicken stock, add the dry pasta and sherry vinegar. Stir the mixture and bring it to a gentle simmer. Securely place the lid on the pot and cook over low heat for 18-20 minutes until the pasta is al dente. Stir every 2-3 minutes. Keep it brief to avoid losing too much steam.

10. Typically, there’s no need to add more liquid when cooking with the lid on. However, trust your instincts and if absolutely necessary, add a small splash of extra stock or water.

11. Take the pan off the heat and remove the bunch of thyme.

12. Stir in the grated cheese and cream. If the cheese isn’t melting as desired, briefly return the pan to low heat for a minute while gently folding the cheese through the pasta.

13. Test for seasoning and add more if needed.

14. Plate up and serve with additional cheese on top and a sprinkle of chopped thyme leaves.

Serving suggestions

• Garlic bread, flatbreads or crispy rolls.

• Panzanella Toscana salad or nectarine salad.

• Add in proteins like cubes of fried chicken or ground beef.

• Serve with a drizzle of balsamic glaze.

• Top with extra caramelised onion.

Storage, reheating and freezing

Storage: Store leftover French onion pasta in an airtight container in the fridge for up to 2-3 days.

Reheating: Gently reheat in a saucepan over low to medium heat, stirring occasionally. Add a splash of stock or cream if needed.

Freezing: For freezing, portion into containers, leaving space for expansion. Label with the date. Thaw in the fridge overnight before reheating. Note that the texture of the pasta may change slightly.

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