TikTok Viral One Pot French Onion Pasta

One Pot French Onion Pasta Recipe Instructions

Cook for 5 minutes, then place a lid on and mix. Season with a substantial dash of salt and include the thinly cut onion to the dutch oven. Heat up the butter in a spacious pot or dutch oven on medium heat.

Cook onions in butter and add a generous pinch of salt to speed up the caramelization process.

Remove the cover, decrease the temperature to medium low, and simmer until the onions are richly caramelized. Stir occasionally. This procedure can take anywhere between 20 to 45 minutes.

Use a spatula to collect the browned residues from the bottom of the skillet for deglazing. Add salt and pepper according to your preference and include fresh thyme sprigs. Introduce sherry and wine into the mixture.

Deglaze the pan.

Cook the pasta until it is al dente, which should take about 15 minutes. Then, pour Worcestershire sauce and beef broth into the pot and add the uncooked rigatoni.

Cook the pasta in beef broth.

Switch off the heat. Remove the thyme sprigs. Mix in freshly grated parmesan cheese and half and half until thoroughly blended.

Mix in the cheese and half & half.

Serve promptly with extra parmesan cheese.

Serve with more cheese.

One Pot French Onion Pasta recipe details

The time it takes for onions to caramelize will depend on many factors, such as the temperature of the cooking pan and how thinly you slice the onions. It definitely worth the extra time as it adds a robust and incredibly sweet flavor to the onions. This pasta combines my favorite French onion soup with my favorite food, pasta. This is definitely one of the best things I’ve ever had.

Hey, Chef! If you want to make cooking easier, try using a grater for cheese and thinly slicing the onions. You don’t even need a cutting board, just use the Knife Chef made to chop everything in the pot. This recipe is great because it simplifies the prep work and cuts down on dishes, which is why I love one-pot recipes.

Experiment with different flavors and feel free to add whatever you like! To make the French onion soup even more delicious, you can mix in some gruyere cheese at the end. I have found that caramelized onions taste great no matter how many you use. Feel free to use as many onions as you like. I think this recipe would be even better with the addition of mushrooms and/or garlic. I had already made this recipe using the ingredients I had at home the first time. This recipe can be easily customized.

Ingredients

Caramelized Onions

  • A tasty recipe for a fantastic initial component is regular butter, which imparts a much richer taste compared to utilizing Kerrygold butter for culinary purposes. I adore incorporating 2 tablespoons of butter!
  • Feel free to include numerous onions. Regardless of the quantity you add, they will reduce in size to a suitable amount. If you don’t have them, other varieties of onions can also be used. However, the optimal choice for caramelization is yellow onions. Personally, I prefer using a large yellow onion.
  • This recipe enhances the taste of the sherry. Alternatively, you may replace it with additional white wine, brandy, or dry vermouth. I have a strong affinity for 1/8 cup of sherry.
  • I enjoy utilizing a wine that I would genuinely consume! You don’t require anything extravagant, but I prefer using a crisp white wine like Sauvignon Blanc or Pinot Grigio – 1/4 cup White Wine.
  • 5 bunches of Fresh Thyme – you can bind the thyme together with twine to make it simpler to dispose of later.
  • Add salt and pepper according to your preference.
  • Other Pasta Ingredients

  • If you have short pasta in your possession, you could use it for another purpose. I have found that rigatoni works best for this recipe because its structure holds up well. The pasta will cook properly in the pot. It is super easy to use uncooked rigatoni, which weighs 8 ounces.
  • You could also use unsalted beef broth cartons or cans instead of buying all the time, it’s much more convenient to keep a jar of Better Than Bouillon Roasted Beef Base. I often use a bit of this paste and water to add extra flavor to my recipes, and a jar of it lasts for months.
  • 1 teaspoon Worcestershire Sauce – this aids in adding some additional meaty taste.
  • I always recommend using a microplane grater to easily make freshly grated Parmesan cheese – 1/4 cup of Parmesan cheese.
  • For a more indulgent sauce, you can opt for heavy cream! If you prefer a lighter option than heavy cream, half & half is a blend of cream and milk that is readily available at the supermarket. Use 1/4 cup of Half and Half.
  • Other French Onion recipes to try:

    One Pot French Onion Orzo.

    All of the caramelized onions and melty gruyere cheese in a classic soup, but in the form of pasta! French Onion Soup is like risotto orzo cooked in a single pan.

    Take a look at this recipe.

    One Pot French Onion Pasta with Truffle Burrata.

    This is one of my most popular recipes – a remixed version of Pasta Onion French Pot. It features Burrata, truffle, and garlic mushrooms, with an indulgent extra.

    Take a look at this recipe.

    Mac and Cheese with French Onion flavor.

    The most astonishing fusion of velvety extra gooey mac and cheese and French Onion Soup!

    Take a look at this recipe.

    The Finest French Onion Soup.

    This is the best french onion soup. It’s warm, savory, sweet, cheesy, and the absolute perfect meal for a cold winter night.

    Take a look at this recipe.

    One Pot French Onion Pasta

    This pasta dish is prepared in a single pot and takes inspiration from French onion soup.

    Preparation Time: 10 minutes.

    Cooking time is 50 minutes.

    Duration: 1 hour.

  • I love using my Le Creuset Dutch pot for this recipe!

  • 2 tablespoons of Butter.
  • 1 Big Yellow Onion use 2 or 3 if smaller.
  • 1/8 cup Sherry.
  • 1/4 cup of dry White Wine.
  • 5 bunches of Fresh Thyme.
  • Season with salt and pepper according to your taste.
  • 8 ounces of uncooked Rigatoni.
  • 3 cups of Beef Stock or Broth.
  • 1 teaspoon of Worcestershire Sauce.
  • 1/4 cup of freshly grated Parmesan Cheese, additional for serving.
  • 1/4 cup of Half and Half can be replaced with heavy cream for a richer sauce; modify the quantity based on your personal taste.
  • Cook for 5 minutes, then place a lid on and mix. Season with a substantial dash of salt and include the thinly cut onion to the dutch oven. Heat up the butter in a spacious pot or dutch oven on medium heat.

  • Remove the cover, decrease the temperature to medium low, and simmer until the onions are richly caramelized. Stir occasionally. This procedure can take anywhere between 20 to 45 minutes.

  • Use a spatula to collect the browned residues from the bottom of the skillet for deglazing. Add salt and pepper according to your preference and include fresh thyme sprigs. Introduce sherry and wine into the mixture.

  • Cook the pasta until it is al dente, which should take about 15 minutes. Then, pour Worcestershire sauce and beef broth into the pot and add the uncooked rigatoni.

  • Switch off the heat. Remove the thyme sprigs. Mix in freshly grated parmesan cheese and half and half until thoroughly blended.

  • Serve right away. Serve with extra parmesan cheese.