One Pot French Onion Pasta

Name: One Pot French Onion Pasta
Cook time: 1 h
Total time: 1 h
Yield: 4 small servings, or 2 large
Ingredients: 225 grams (½ lb) mushrooms; 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; 2 tablespoons butter, heaped; ½ teaspoon salt; 2 teaspoons garlic, chopped; ¼ teaspoon black pepper; 4 tablespoons sherry; 225 grams (½ lb) dry rigatoni pasta; 1 tablespoon sherry vinegar; 6 tablespoons Double cream (heavy cream)

User Reviews

5.0

63 reviews

Excellent

Cook Time
1 hr
Total Time
1 hr
Servings
4 small servings, or 2 large
Calories
563 kcal
Course
Main Course
Cuisine
International

One Pot French Onion Pasta

Damien Carter

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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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Ingredients

Servings

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

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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

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:
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:
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.
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.
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.
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.
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.
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.
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.

Nutrition Information

Show Details

Calories 563kcal (28%) Carbohydrates 63g (21%) Protein 22g (44%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 70mg (23%) Sodium 764mg (32%) Potassium 722mg (21%) 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%