Description

This one-pot French Onion Pasta is a comforting and flavorful dish combining deeply caramelized onions, savory mushrooms, and tender orecchiette pasta cooked together in a rich broth with a splash of white wine and sherry vinegar. A perfect weeknight meal that blends the classic flavors of French onion soup with the convenience and heartiness of pasta all cooked in one skillet.

Ingredients

Scale

Primary Ingredients

1/4 cup olive oil
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 tbsp fresh thyme
1/2 cup dry white wine
2 tbsp all-purpose flour
2 cups beef broth (or vegetable broth)
2 cups water
12 oz dried orecchiette or other short-cut pasta
1 tbsp sherry vinegar
Salt and freshly ground black pepper to taste

For Garnish

Fresh herbs (such as parsley or thyme)
Toasted breadcrumbs

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Instructions

Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions along with a pinch of salt. Cook them slowly, stirring occasionally, for about 25-30 minutes until they become deeply golden and caramelized, releasing their natural sweetness.
Add Aromatics: Stir in the minced garlic, sliced cremini mushrooms, and fresh thyme. Sauté the mixture for 3-4 minutes until the mushrooms soften and the garlic is fragrant.
Deglaze and Thicken: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Sprinkle the all-purpose flour over the mixture and stir continuously for 2-3 minutes until the mixture thickens slightly, creating a roux base.
Cook the Pasta: Add the beef broth (or vegetable broth) and water to the skillet, then season with salt and freshly ground black pepper. Bring the liquid to a boil. Once boiling, stir in the dried orecchiette pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender yet al dente and the sauce has thickened.
Finish and Serve: Stir in the sherry vinegar to give the dish a bright, tangy finish. Serve the pasta warm, garnished with fresh herbs and toasted breadcrumbs for added texture and flavor if desired.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.
Be patient when caramelizing onions as this step develops the deepest flavor.
Use a sturdy skillet or sauté pan with high sides to accommodate all ingredients and liquids.
Sherry vinegar adds a nice acidity, but you can substitute with red wine vinegar if unavailable.
Toasted breadcrumbs add a great crunchy topping—toast them in a dry pan with a drizzle of olive oil and a pinch of salt.