12 July 2023

Yummy French Onion Pasta

You can enjoy the tastes of French onion pasta in a satisfying, somewhat creamy pasta dish by making Yummy French onion pasta. In a big pot, you can make it easily at home just in 30 minutes and it is very easy dish for everyone start with caramelized onions, then add the rest of the ingredients, including the pasta that hasn’t been cooked. Cleaning up is simple because everything cooks in one pot!


Why I Enjoy It

  • One-Pot: Goodbye difficult cleanup!
  • Easy to Find components: There are only a few simple components.
  • Is there something more delicious than caramelized onions? They have a wonderful taste and are just a little sweet.

Ingredients Required for French Onion Pasta in One Pot

The ingredients for this creamy, delicious pasta dish are simple to find:

  • Butter without salt Sherry, white wine, and finely sliced yellow onions.
  • Fresh thyme sprigs, You may use kitchen thread to tie the thyme together or just add some for decoration.
  • Ground black pepper and Kosher salt
  • Raw rigatoni or another type of short pasta, such as penned or zit.
  • Beef broth or stock – Since beef broth and stock may be rather salty, wait to taste it for salt until the very end Spicy mustard sauce
  • Additional freshly grated Parmesan for serving
  • For lighter spaghetti, use half-and-half instead of heavy cream.

How to Prepare French Onion Pasta

  1. Caramelize Onions – Begin by putting the onions in a large Dutch oven to caramelize. Since butter lends such a rich taste to this, I prefer to use it. To hasten the process, start the onions on a higher heat for the first 5–10 minutes. french-onion-pasta
  2. Deg laze the pan by adding the white wine and sherry to the onions. Remove any parts from the bottom and continue cooking for a few minutes to allow the wine to gradually decrease. The bottom parts are incredibly flavorful and contribute so much.french-onion-pasta
  3. Add the pasta ingredients: Add the uncooked pasta, beef broth, Worcestershire sauce, thyme sprigs (you may knot them together in a bundle with twine), a teaspoon of salt, and a big pinch of pepper. To blend, stir.french-onion-pasta
  4. Boil – Bring the broth to a boil, give it a good stir, then reduce the heat, cover the pan, and let it simmer. Boil your pasta till it is done and the water has been absorbed. Keep an eye out not to overcook the pasta.french-onion-pasta
  5. When the pasta has been cooked, eliminate the rosemary stems and turn off the flames. Heavy cream and Parmesan cream should be blended by stirring. If necessary, taste and adjust the salt and pepper. I usually don’t add a lot of extra salt because the beef broth is already rather salty.
  6. Serve – Dish up the spaghetti. Fresh Parmesan and a sparing amount of additional thyme leaves are my preferred garnishes.french-onion-pasta

Notes and Tips for Making Yummy French Onion Pasta

Cook French Onion Pasta to Just Al Dante – The pasta will continue to cook when you toss in the additional ingredients, so be sure to cook it to just AL dent. You don’t want your pasta to be overdone and mushy.

Time-Saving utilize for Leftover Caramelized Onions – You may utilize onions that have already been caramelized to save time. for instance, from a sizable quantity of slow-cooked caramelized onions. Just heat up the saucepan and add around 2 cups of caramelized onions before proceeding with the recipe.


Heating, Freezing, and Storing

Pasta leftovers can be kept in the refrigerator for up to 4 days in an airtight container.

  • Freeze – You may freeze the pasta, carefully wrapped, for up to three months if you need longer storage.
  • Reheating – You may warm up leftover spaghetti in the microwave or a saucepan on the stove. When warming, you may add a little cream or broth to help everything come together.
  •  French-Onion-Pasta

Other Pasta Recipes

I enjoy making pasta dishes since they are not only tasty but also very simple to clean up.


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


  1. Caramelizing Onions: Warm the butter in a big Dutch oven and the saucepan on medium heat. On medium heat, add the sliced onions and boil about five minutes at a time till things begin to soften. Cook until caramelized for about 30 minutes on medium-low heat. To avoid the onions from sticking at the bottom, stir them frequently.
  2. Clear the pan through incorporating the white wine and sherry to the onions. Remove any parts from the bottom and keep cooking for a few moments for the wine to decrease over time.
  3. Add Pasta Ingredients – Add the uncooked pasta, meat the broth, rosemary sprigs (you might tie them together into a bundle using twine), a bit of salt, & a big pinch of pepper as well as Worcestershire sauce. To blend, stir.
  4. Boils – Take the broth to a boil, give it an adequate stir, and lower the heat, cover the pan, & allow things simmer. The pasta ought to be cooked through and the water should be fully drained after ten minutes of boiling.
  5. Once the pasta has been cooked through, eliminate the thyme sprigs and turn off the flames. The heavy cream and Parmesan cream must be blended by swirling. If necessary, taste and adjust the salt and pepper.
  6. Serve – Dish up the spaghetti. Fresh Parmesan and a sparing amount of additional thyme leaves are my preferred garnishes.


Serving Size: 16 of the recipe; 475 calories

6.6 g of sugar, 525.5 mg of sodium, 14.4 g of fat, 66.5 g of carbohydrates, and 15.3 g of protein.

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