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.
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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.
What's to love about this recipe
- It's truly a one-pot recipe. The rigatoni cooks alongside everything else in the same saucepan, allowing the pasta to absorb the sweet, caramelised onion flavours.
- Achieving proper caramelisation of the onions takes a bit of patience. But, despite the extra effort, this dish is not complicated and is absolutely worth doing right.
- This isn't your run-of-the-mill pasta dish. It's sophisticated, elegant and sure to leave a lasting impression.
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.
Please read:
Numerous French onion pasta recipes can be found on blogs and social media, yet prevalent issues echoed in user feedback for these recipes revolves around two key points:
- Many express concern that the specified amount of stock in the recipe they chose is insufficient for properly cooking the pasta.
- The suggested time frame often falls short, leaving the pasta undercooked.
We've put a lot of effort into getting the amount of liquid and cooking time just right, but here are some simple tips to make it even better:
Use the right pot
Opt for a heavy-based, lidded saucepan such as a large Dutch oven or a cast iron casserole dish. This type of pot is ideal as it offers a generous surface area for the proper caramelisation of onions and ensures even heat distribution throughout the cooking time.
Cover the pot tightly once the pasta is added
Once you've added the pasta, tightly cover the pot. This helps trap the steam, preventing excessive liquid loss during the pasta cooking process.
Make sure the lid forms a tight seal and doesn't have any openings, such as a small steam hole, to retain the steam effectively.
Cook over low heat
When it starts simmering, turn the heat down to the lowest setting. Keep it low throughout the cooking time. The boiling hot steam trapped inside the pot is enough to cook the pasta.
Stir frequently
Remember to stir the pasta every 2-3 minutes or so throughout the 20-minute cooking time. This helps ensure it doesn't stick to the bottom and rotating the pieces ensures even cooking. Keep it brief to avoid losing too much steam.
Only add liquid if needed
Trust the process and only add extra liquid if absolutely necessary. If you follow the guidelines and use the recommended amount of stock, you shouldn't need to add more during the 20 minutes of cooking.
Even if some pieces of pasta aren't fully submerged, the steam trapped under the lid will help cook them, along with frequent stirring.
Use your noggin
If you're using a pot with a thinner base, a poorly sealing lid or a stove that's too hot even on low heat, think on your feet and use your judgement.
Consider adding a bit more liquid, shifting to a smaller burner or placing something heavy on the lid to secure it better. Adapt as needed for your cooking setup.
Step-by-step guide:
Prepping
- Slice the mushrooms, grate the cheese and prepare the chicken broth.
- Take the sprigs of fresh thyme and tie them together using a piece of string. Set aside.
- 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
- 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.
- 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.
- 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.
- Add the sherry.
- Deglaze the pan by scraping off any bits stuck to the bottom. These brown bits add extra flavour to the dish.
- 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.
- 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.
- Take the pan off the heat and remove the bunch of thyme.
- 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.
- Test for seasoning and add more if needed.
- Plate up and serve with additional cheese on top and a sprinkle of chopped thyme leaves.
Serving suggestions
- Garlic bread, flatbreads or crispy rolls.
- 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.
Recipe
One Pot French Onion Pasta
Equipment
- 1 large, heavy-based, lidded saucepan - like a Dutch oven/cast iron casserole pot
Ingredients
- 225 grams (½ lb) mushrooms - like cremini, chestnut etc
- 85 grams (3 oz) Gruyere cheese, grated
- 700 millilitre (3 US cups) chicken stock
- 4 sprigs thyme
- 3 large (minimum 450g/1 lb) onions, sliced - white or yellow
- 2 tablespoons butter, heaped - or olive oil
- ½ teaspoon salt
- 2 teaspoons garlic, chopped
- ¼ teaspoon black pepper
- 4 tablespoons sherry - or madeira, port, marsala, dry vermouth or more stock
- 225 grams (½ lb) dry rigatoni pasta - or penne
- 1 tablespoon sherry vinegar
- 6 tablespoons double cream (heavy cream) - or to taste
Instructions
Prepping
- Slice the mushrooms, grate the cheese and prepare the stock.225 grams (½ lb) mushrooms, 85 grams (3 oz) Gruyere cheese, grated, 700 millilitre (3 US cups) chicken stock
- Take the sprigs of thyme and tie them together using a piece of string. Set aside.4 sprigs thyme
- 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"). No need to be perfect.3 large (minimum 450g/1 lb) onions, sliced
Making the pasta
- Melt the butter 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.2 tablespoons butter, heaped, ½ teaspoon salt
- 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.
- 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.2 teaspoons garlic, chopped, ¼ teaspoon black pepper
- Add the sherry. Deglaze the pan by scraping off any bits stuck to the bottom. This adds extra flavour to the dish.4 tablespoons sherry
- 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.225 grams (½ lb) dry rigatoni pasta, 1 tablespoon sherry vinegar
- 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.
- Take the pan off the heat and remove the bunch of thyme.
- 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.6 tablespoons double cream (heavy cream)
- Test for seasoning and add more if needed.
- Plate up and serve with additional cheese on top and a sprinkle of chopped thyme.
Notes
- Many express concern that the specified amount of stock in the recipe they chose is insufficient for properly cooking the pasta.
- Another recurring feedback is that the suggested time frame often falls short, leaving the pasta undercooked.
Use the right pot
Opt for a large, heavy-based, lidded saucepan such as a Dutch oven or a cast iron casserole dish. This type of pot is ideal as it offers a generous surface area for the proper caramelisation of onions and ensures even heat distribution throughout the cooking time.Cover the pot tightly once the pasta is added
Once you've added the pasta, tightly cover the pot. This helps trap the steam, preventing excessive liquid loss during the pasta cooking process. Make sure the lid forms a tight seal and doesn't have any openings, such as a small steam hole, to retain the steam effectively.Cook over low heat
When it starts simmering, turn the heat down to the lowest setting. Keep it low throughout the cooking time. The blazing hot steam trapped inside the pot is enough to cook the pasta.Stir frequently
Remember to stir the pasta every 2-3 minutes or so throughout the 20-minute cooking time. This helps ensure it doesn't stick to the bottom and rotating the pieces ensures even cooking. Keep it brief to avoid losing too much steam.Only add liquid if needed
Trust the process and only add extra liquid if absolutely necessary. If you follow the guidelines and use the recommended amount of stock, you shouldn't need to add more during the 20 minutes of cooking. Even if some pieces of pasta aren't fully submerged, the steam trapped under the lid will help cook them, along with frequent stirring.Use your noggin
If you're using a pot with a thinner base, a poorly sealing lid or a stove that's too hot even on low heat, think on your feet and use your judgement. Consider adding a bit more liquid, shifting to a smaller burner or placing something heavy on the lid to secure it better. Adapt as needed for your cooking setup.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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