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    Home » Recipes » Pasta Recipes

    One Pot French Onion Pasta

    Published: Mar 2, 2022 by Kathleen Hansen · This post may contain affiliate links · 22 Comments

    Jump to Recipe·Print Recipe

    One Pot French Onion Pasta gives you the flavors of French Onion Soup in a filling, slightly creamy pasta recipe. Start with caramelized onions in a large pot then add the remaining ingredients, including the uncooked pasta. Everything cooks up in the one pot for easy clean up!

    French onion pasta in a bowl

    One Pot Pasta recipes are such a good hack to make a filling meal with far less effort and dishes! Some other favorite one pot pasta recipes you should check out is this One-Pot Lemon Chicken Pasta, One-Pot Creamy Sun Dried Tomato Pasta, and One-Pot Creamy Cajun Chicken Pasta.

    Jump to:
    • ⭐Why I Love It
    • 🥘Ingredients
    • 🔪Step by Step Instructions
    • 💭Recipe Tips
    • 🧅Other Ways to use Caramelized Onions
    • 🍽Leftovers and Storage
    • 👩‍🍳Recipe FAQs
    • 🍝Related Pasta Recipes...
    • Recipe
    • Reviews

    ⭐Why I Love It

    • One-Pot: Hello easy clean up! You'll caramelize onions and then cook the pasta right in the same pot.
    • Simple Ingredients - Only a handful of easy to find ingredients.
    • Caramelized Onions - Is there anything better than caramelized onions? They're super flavorful, slightly sweet, and the star of this dish! For another French Onion Soup inspired recipe try these French Onion Baked Potatoes.
    one pot French onion pasta with parmesan in the Dutch Oven.

    🥘Ingredients

    Only easy to find ingredients are needed to make this creamy, flavorful French onion pasta recipe!

    • Unsalted butter - You can also use salted butter, but I recommend using less salt to start and season to taste at the end.
    • Yellow onions - halved and thinly sliced
    • Sherry Cooking Wine - If you don't have sherry, you can sub in a little more white wine.
    • White Wine - For cooking, I like to use a dry white wine like a Sauvignon Blanc. If you don't want to use wine (white wine or sherry) at all, then you can use extra broth for liquid and add a splash of lemon juice or red wine vinegar to add acidity.
    • Sprigs fresh thyme, plus extra for garnish - You can tie the thyme together with cooking twine or just add them as is.
    • Kosher salt and ground black pepper
    • Uncooked rigatoni - Or another short pasta like penne or ziti.
    • Beef broth or stock - Beef broth and stock can be pretty salty so be light on the added salt until you taste it at the end.
    • Worcestershire sauce
    • Freshly grated parmesan - plus more for serving
    • Heavy cream - Or half and half for a lighter pasta

    See the recipe card for full information on ingredients and quantities.

    🔪Step by Step Instructions

    I love that this recipe is super impressive, but also an easy one pot recipe. The bulk of the cooking time is caramelizing the onions then it comes together so fast!

    raw onions in dutch oven.

    Photo 1 - Start by caramelizing the onions in a large dutch oven. You can start the onions on a higher heat for the first 5ish minutes to help speed up the process.

    caramelized onions in dutch oven.

    Photo 2 - Pour in the sherry and white wine to the onions. Scrape any bits off the bottom and let cook for a couple minutes so the wine reduces slightly.

    uncooked pasta and caramelized onions with thyme in pot.

    Photo 3 - Add the sprigs of thyme, a pinch of salt, heavy pinch of pepper, the uncooked pasta, beef broth, and Worcestershire sauce. Stir to combine. Bring h to a boil, give one big stir, and immediately lower the heat and cover the pot so it simmer. Allow to simmer until the liquid is absorbed and the pasta is al dente.

    French onion pasta cooked in pot with grated parmesan.

    Photo 4 - Turn off the heat and remove and discard the thyme sprigs. Stir in the heavy cream and parmesan cream until combined.

    finished French onion pasta in Dutch Oven.

    Photo 5 - Taste and adjust the salt and pepper, if needed, and add a little more Parmesan Cheese on top.

    close up of French onion pasta in bowl.

    Photo 6 -  Serve the pasta in bowls. I like to top with a light sprinkle of extra thyme leaves.

    💭Recipe Tips

    • Cook Pasta to Al Dente - Be sure to cook the pasta to just al dente as it will continue to cook when you stir in the remaining ingredients. You don't want to have soft, overcooked pasta.
    • Perfect Use for Leftover Caramelized Onions - To save time, you can use onions that have been caramelized in advance. Such as from a big batch of Slow Cooker Caramelized Onions. Just add about 2 cups of caramelized onions to the pot and heat up before continuing with the recipe.
    • Add a Protein - I love how filling and comforting this pasta recipe is on its own, but you can also add a protein to round out the meal like serve alongside Air Fryer Steak Bites or this Air Fryer Parmesan Crusted Chicken.

    🧅Other Ways to use Caramelized Onions

    In addition to this pasta recipe, here are some other great recipes with caramelized onions:

    • Caramelized Onion and Pancetta Quiche – Skip the onion step in the recipe and just use about ¾ cup of caramelized onions for the filling.
    • Caramelized Onion Dip – Mix the onions sour cream, mayo, spices, and chives to make a yummy, creamy dip for chips.
    • BBQ Chicken Sliders – Instead of the sliced, raw red onions use caramelized onions on top of the bbq chicken.
    • Use as a Topping! Burgers, pizza, sandwiches, and more.

    🍽Leftovers and Storage

    • Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
    • Freeze - For longer storage, you can freeze the pasta tightly covered, for up to 3 months.
    • Reheating - Leftover pasta can be reheated in the microwave or in a pot on the stove until warmed. You can add a splash of cream or broth when reheating to help loosen everything up.

    👩‍🍳Recipe FAQs

    How can I make this French Onion Pasta gluten free?

    All you need to do is swap out the pasta for your favorite gluten free option! The time it takes to cook the noodles will vary, so cook until the noodles are al dente.

    What is Sherry Wine or Cooking Sherry?

    Sherry is a grape wine that has been fortified with brandy. It helps add a slightly sweet, but also a nutty flavor to recipes. You can find it at most grocery stores.

    caramelized onion pasta in a bowl with parmesan

    🍝Related Pasta Recipes...

    • Air Fryer Garlic Parmesan Wings tossed in a sauce with fresh Parmesan Cheese.
      Air Fryer Garlic Parmesan Wings
    • air fryer breakfast sausage links
      Air Fryer Breakfast Sausage (Links or Patties)
    • air fryer apple crisp in bowl with ice-cream.
      Air Fryer Apple Crisp
    • side of roasted butternut squash made in the air fryer
      Air Fryer Butternut Squash

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    Print

    Recipe

    One Pot French Onion Pasta

    creamy French onion pasta in a bowl
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 8 reviews

    One Pot French Onion Pasta gives you the flavors of French Onion Soup in a filling, slightly creamy pasta recipe. Start with caramelized onions in a large pot then add the remaining ingredients, including the uncooked pasta. Everything cooks up in the one pot for easy clean up!

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour
    • Yield: 6-8 servings
    • Category: Pasta
    • Method: One Pot
    • Cuisine: American

    Ingredients

    • ¼ cup unsalted butter
    • 3 large yellow onions, halved and thinly sliced
    • ¼ cup sherry cooking wine
    • ½ cup white wine,  prefer a dry white wine like a Sauvignon Blanc
    • 4-5 sprigs fresh thyme, plus extra for garnish
    • Kosher salt and ground black pepper
    • 1 lb uncooked rigatoni
    • 4 cups beef broth or stock
    • 1 teaspoon Worcestershire sauce
    • ½ cup freshly grated parmesan, plus more for serving
    • ½ cup heavy cream, or half and half

    Instructions

    1. Caramelize Onions - Heat up a large dutch oven or pot over medium heat and melt the butter. Add the thinly sliced onions and cook over medium for about 5 minutes until starting to soften. Reduce the heat to medium-low and cook for about 30 minutes until caramelized. Stir the onions occasionally to keep them from sticking to the bottom.
    2. Deglaze Pan - Pour in the sherry and white wine to the onions. Scrape any bits off the bottom and let cook for a couple minutes so the wine reduces slightly.
    3. Add Pasta Ingredients - Add the sprigs of thyme (you can use twine to tie them together in a bundle), a pinch of salt, heavy pinch of pepper, the uncooked pasta, beef broth, and Worcestershire sauce. Stir to combine.
    4. Boil - Bring the broth to a boil, give one big stir, and immediately lower the heat and cover the pot so it simmer. Allow to simmer for about 10 minutes, or until the liquid is absorbed and the pasta is al dente.
    5. Finish Pasta - Turn off the heat and remove and discard the thyme sprigs. Stir in the heavy cream and parmesan cream until combined. Taste and adjust the salt and pepper, if needed.
    6. Serve - Serve the pasta in bowls. I like to top with fresh parmesan and a light sprinkle of extra thyme leaves.

    Notes

    Leftover pasta can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat leftovers in the microwave or in a pot on the stove - you can add a splash of cream or broth to loosen things up.

    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 475
    • Sugar: 6.6 g
    • Sodium: 525.5 mg
    • Fat: 14.4 g
    • Carbohydrates: 66.5 g
    • Fiber: 3.9 g
    • Protein: 15.3 g
    • Cholesterol: 36.4 mg

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Jackie D says

      April 04, 2024 at 7:51 pm

      Only deviations: I added fresh minced garlic, Gruyère & pecorino Romano. It was delicious & my Italian husband loved it.

      Reply
      • Kathleen Hansen says

        April 05, 2024 at 2:11 pm

        Your deviations sound delicious! So glad you and your husband approved!

        Reply
    2. Karen Hawkinson says

      January 08, 2024 at 9:43 pm

      I made this tonight and it was fabulous! I add more onion because I’m an onion freak and Gruyère cheese instead of parm. This recipe is a keeper

      Reply
      • Kathleen Hansen says

        January 08, 2024 at 9:51 pm

        I’m so glad you loved it, Karen! Thank you for your comment 🙂

        Reply
    3. Dianne Starr says

      August 11, 2023 at 7:24 am

      I made this last week, only addition was carmelized quarterd brussel sprouts and only used white wine, did not have sherry, I only had fusilli did not have rigatoni. I was divine!!! my three guest and me loved it...next time I will double the recipe so I have leftovers. The taste and texture was so satisfying. Great recipe, I will make tis again and again

      Reply
    4. E Fuguet says

      August 07, 2023 at 7:20 pm

      So good! Followed recipe but added Gruyère. Will add chicken next time for protein!

      Reply
      • Kathleen Hansen says

        August 07, 2023 at 7:25 pm

        I’m glad you liked it! Thank you for your comment 🙂

        Reply
    5. Emily says

      May 11, 2023 at 8:21 pm

      Absolutely delicious!!! And super easy clean up! This is a new family favorite for sure!

      Reply
      • Kathleen Hansen says

        May 27, 2023 at 10:54 am

        I'm so glad! Thank you for your comment 🙂

        Reply
    6. Maria says

      March 15, 2023 at 12:39 am

      Made some for dinner today and it was so delicious! I added some frozen meatballs for protein but I'd love to try this with chicken too. 5 stars!

      Reply
      • Kathleen Hansen says

        March 15, 2023 at 8:00 pm

        I'm so glad that you loved it! Adding meatballs is a great idea! Thank you for your comment 🙂

        Reply
    7. Paige says

      February 09, 2023 at 8:07 pm

      Talk about yum! Loved the flavoring and definitely no over powering onion flavor here. Also I love for the one pot stop! Was able to whip up dinner without making a mess.

      Reply
      • Kathleen Hansen says

        February 10, 2023 at 8:09 am

        I’m so glad you liked it!! Thank you for your comment 🙂

        Reply
    8. Maky says

      February 06, 2023 at 5:06 pm

      What would you suggest to substitute the beef broth to make it a meatless meal for lent? Would vegetable broth work? Would Campbell Mushroom or French onion soup work? Thank you for sharing;). Can’t wait to try it.

      Reply
      • Kathleen Hansen says

        February 06, 2023 at 5:07 pm

        Vegetable broth would work great! Let me know how it goes 🙂

        Reply
      • River says

        April 25, 2023 at 10:57 pm

        I used veggie broth and it was SO good. Adding an extra pinch of salt is good though because the veggie broth isn’t quite as salty as beef broth 🙂 We loved it!

        Reply
    9. Lindsey Suko says

      February 03, 2023 at 6:54 pm

      So delicious! Saw this recipe on TikTok, made it, and I'm in love 😍. Thanks for making it a one-pot recipe, it was so easy!

      Reply
      • Kathleen Hansen says

        February 03, 2023 at 6:55 pm

        I’m so glad you loved it Lindsey! THANK YOU for your comment :). I’m all about super easy (many one-pot) recipes around here!

        Reply
    10. Katie says

      January 28, 2023 at 2:08 pm

      This was dangerously good! I love that it is made all in one pot too.

      Reply
      • Kathleen says

        January 28, 2023 at 2:43 pm

        Yay! I’m glad you loved it!

        Reply
        • Dianne Starr says

          July 11, 2023 at 12:46 pm

          I don't have sherry but I have sherry vinegar. Can I leave the sherry out or can I use the sherry vinegar or can you suggest another common pantry item, I wanted to make this tonight. I hope can can answer me quickly thank you

        • Kathleen Hansen says

          July 11, 2023 at 12:55 pm

          Hi Dianne! Sherry is a cooking wine, so sherry vinegar is going to be more acidic. I would recommend just using a little bit more white wine to deglaze the pan - it will still taste great.

          You can give it a taste and if you feel it needs a little more acidity, you could add a small splash of your sherry vinegar, but I would not do an entire 1/4 cup. Let me know how it turns out!

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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