One Pot French Onion Pasta

A plate of french onion pasta on a wooden background.

5 from 21 votes

This once-viral 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.

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Cook Time:1

Total Time:1

Course: Main Course

Cuisine: International

Keyword: one pot pasta, french onion soup, tiktok, viral pasta recipe

Servings: small servings, or 2 large

Calories: 563kcal

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

Please read:

Numerous French onion pasta recipes can be found online, yet a prevalent issue 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.

Another recurring feedback is that the suggested time frame often falls short, leaving the pasta undercooked.

We've put a lot of effort into getting the stock and cooking time just right, but here are some simple tips to make it even better:

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.

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