One Pot French Onion Soup Pasta
This One Pot French Onion Soup Pasta combines the flavors of French onion soup into a comforting pasta dish, featuring caramelized onions and mushrooms, finished with Gruyère cheese.
Equipment
- Dutch oven
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or olive oil (or combination)
- 3 large yellow onions peeled, halved and cut into ¼-inch thick slices
- Kosher salt
- 8 ounces cremini mushrooms wiped clean, trimmed and thinly sliced
- 4 cloves garlic crushed or minced
- Freshly ground black pepper
- ½ teaspoon dried thyme
- ½ cup white wine
- 2 tablespoons port or madeira wine
- 2 tablespoons all-purpose flour
- 4 cups beef broth or stock
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 pound short pasta (such as rigatoni, penne, rotini, fusilli, orecchiette, or shells)
- ¼ cup finely grated Gruyère or Comté cheese (or more as desired; Parmigiano-Reggiano or Pecorino Romano can be used but won't taste the same)
- Chopped chives (for garnish, optional)
Instructions
Cooking Instructions
- Heat a large Dutch oven or pot over medium heat and melt the butter. Add the onions and a big pinch of salt. Stir to coat with the melted butter, cover and cook for 10 minutes until soft and translucent. Uncover and continue to cook over medium-low to medium heat, stirring occasionally for another 30 to 45 minutes until caramelized.
- Add the mushrooms and garlic and stir to combine with the caramelized onions. Season with salt and pepper and add the thyme. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes.
- Deglaze the pot by adding the white wine and port and scraping up any browned bits on the bottom. Stir in the flour to create a smooth paste and cook for another minute.
- Gradually add the broth, water, and Worcestershire sauce, stirring regularly to avoid any lumps. Raise the heat to high to bring to a boil. Taste and season with salt and pepper, noting that you may want to over-salt the mixture as some will absorb into the pasta.
- Stir in the pasta, lower the heat to medium-low, cover and cook, stirring occasionally until the pasta is al dente and most of the liquid has absorbed, about 15 to 20 minutes, depending on the pasta shape.
- Taste and season with salt and pepper if needed. Stir in the cheese, allowing it to dissolve and melt into the sauce, thickening it slightly. Serve immediately with more cheese and chopped chives if desired.
Nutrition
Serving: 1servingCalories: 674kcalCarbohydrates: 122gProtein: 25gFat: 12gSaturated Fat: 5gCholesterol: 19mgSodium: 963mgPotassium: 1169mgFiber: 9gSugar: 8g
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