One Pot French Onion Pasta
User Reviews
5
63 reviews
Excellent
-
Cook Time
1 hr
-
Total Time
1 hr
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Servings
4 small servings, or 2 large
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Calories
563 kcal
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Course
Main Course
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Cuisine
International
One Pot French Onion Pasta
Report
The One Pot French Onion Pasta highlights caramelized onions cooked slowly until golden brown, combined with mushrooms, garlic, thyme, and rigatoni pasta in chicken stock. Cream and gruyere cheese finish the dish, creating a rich, creamy texture with depth from the browned onions and herbaceous thyme. This recipe involves careful simmering and stirring to meld flavors while cooking the pasta directly in the pot, minimizing cleanup and delivering a hearty, comforting meal.
Description
This One Pot French Onion Pasta starts by caramelizing thinly sliced onions in butter or olive oil over low heat to deepen their sweetness and develop a rich golden color. Mushrooms, garlic, and a thyme bundle are added for an earthy and aromatic base. Chicken stock serves as the cooking liquid for rigatoni pasta, which is cooked covered in the pot to trap steam and cook evenly. Frequent stirring prevents sticking and ensures even cooking. Sherry and sherry vinegar add acidity and complexity, while grated gruyere cheese and heavy cream enrich the sauce to creamy perfection. The result is a flavorful pasta dish that combines the savory depth of French onion soup with comforting textures.
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Ingredients
- 225 grams mushrooms like cremini, chestnut etc
- 85 grams gruyere cheese grated
- 700 millilitre chicken stock
- 4 prigs thyme
- 3 large onions white or yellow, sliced
- 2 tablespoons butter or olive oil, heaped
- 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 rigatoni pasta or penne, dry
- 1 tablespoon sherry vinegar
- 6 tablespoons heavy cream or to taste, aka double cream
Instructions
Prepping
- Slice the mushrooms, grate the cheese and prepare the stock.
- Take the sprigs of 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"). No need to be perfect.
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.
- 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. This adds 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.
Notes
- Use a heavy-based pot with a tight-fitting lid such as a Dutch oven to achieve even caramelization and retain steam.
- Cover the pot tightly to trap steam while cooking the pasta, avoiding lids with steam vents.
- Keep the heat low during pasta cooking to ensure gentle simmering and prevent liquid loss.
- Stir the pasta every 2-3 minutes to avoid sticking and to promote even cooking.
- Add extra liquid only if necessary, as the recommended stock amount should be sufficient.
- Adjust heat and lid fit as needed depending on your equipment and stove.
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
63g
(21%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
70mg
(23%)
Sodium
764mg
(32%)
Potassium
722mg
(15%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
770IU
(15%)
Vitamin C
12mg
(13%)
Calcium
285mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4small servings, or 2 large
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 764mg | 32% |
| Potassium | 722mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 285mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
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