Why You’ll Love This Recipe

Ultimate comfort food: It brings all the sweet-savory goodness of French onion soup into a pasta form with creamy, cheesy satisfaction.
Minimal cleanup: Made in just one pot, this dish keeps cleanup as cozy as the meal itself.
Customizable to your taste: Feel free to switch up the pasta shape, cheese, or expand with additions like mushrooms .

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yellow onions, thinly sliced
Unsalted butter (and optionally olive oil)
White wine and sherry
Rigatoni or any short tubular pasta
Beef broth
Worcestershire sauce
Heavy cream
Parmesan cheese
Black pepper, salt
Fresh thyme

Directions

Caramelize the onions: Melt butter in a pot. Add sliced onions and cook over medium to medium-low heat, stirring occasionally, until they develop a deep, jammy amber color this can take 20–30 minutes.
Deglaze the pot: Pour in white wine and sherry, scraping up the browned bits lining the pot.
Add pasta and liquids: Stir in the pasta, beef broth, Worcestershire sauce, salt, pepper, and thyme. Bring to a boil.
Cook the pasta: Reduce heat, cover, and simmer until pasta is al dente and has absorbed most of the liquid usually around 10 minutes.
Finish with cream and cheese: Turn off the heat, remove thyme sprigs, and stir in heavy cream and Parmesan until smooth and creamy. Adjust seasoning as needed.
Serve: Garnish with extra thyme and Parmesan.

Servings and Timing

Yield: Approximately 6 servings
Prep time: ~10 minutes
Cook time: ~50 minutes total, with ~30 minutes for caramelizing onions and ~10 minutes for pasta
Total time: Around 60 minutes

Variations

Change the pasta: Penne or other short shapes work well if rigatoni isn’t available.
Cheese swap-outs: Try Gruyère instead of or alongside Parmesan for a richer profile.
Add-ins: Sauté mushrooms, or other veggies with the onions for extra depth.
Lighter cream alternatives: Use half-and-half or omit cream, replacing with a bit of broth flavor remains while reducing richness.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce.
Freezer: Not recommended textural changes can occur.

FAQs

Why does caramelizing onions take so long?

Sautéing them low and slow develops deep, jammy sweetness but 20–30 minutes or more is required for that rich flavor.

Can I use vegetable broth instead of beef?

Absolutely though the flavor will be slightly lighter, it will still be delicious.

Can onions be caramelized ahead of time?

Yes prepare, cool, and refrigerate the onions up to 3 days in advance to streamline the cooking process.

What’s the best way to avoid overcooking the pasta?

Check pasta early; if it cooks faster, you may need less broth or simmer time.

Is this dish freezer-safe?

Freezing isn’t recommended it can make the pasta gummy. Store fresh for best results.

Can I make it dairy-free?

Try substituting cream with non-dairy milk, and use a vegan cheese alternative though texture and richness will differ.

How to prevent onions from burning?

Stir every few minutes, lower the heat if needed, or add a splash of water to keep them from scorching.

What type of wine works best?

A dry white like Sauvignon Blanc works well for deglazing balance flavor without overpowering.

How do I adjust salt if using low-sodium broth?

Taste before serving and adjust with salt or Worcestershire sauce as needed.

What if my sauce is too thin?

Simmer longer uncovered to let it thicken, or stir in more cheese or cream at the end.

Conclusion

This One Pot French Onion Pasta is the ultimate blend of elegance and comfort rich caramelized onions, creamy sauce, savory broth, and melted cheese all created in a single pot. Thanks to its simple prep and customizable nature, it’s perfect for cozy nights in or easy entertaining. Let me know if you’d like a vegetarian twist or another variation!