Description
This One Pot French Onion Pasta transforms the comforting flavors of French onion soup into a creamy pasta dish. Made with caramelized onions, mushrooms, and orecchiette pasta, it’s cozy, hearty, and perfect for both weeknights and special occasions.
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
Fresh herbs and toasted breadcrumbs, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring often, until deeply caramelized, about 25–30 minutes.
- Stir in garlic, mushrooms, and thyme. Cook for 3–4 minutes, until mushrooms begin to soften.
- Deglaze with white wine and add flour, cooking for 2–3 minutes until slightly thickened.
- Pour in broth and water, season with salt and pepper, and bring to a boil.
- Add pasta and cook for 8–10 minutes, or until al dente.
- Remove from heat and stir in sherry vinegar.
- Garnish with fresh herbs and toasted breadcrumbs if desired. Serve warm.
Notes
Swap orecchiette with penne, rigatoni, or fusilli.
Use vegetable broth for a vegetarian version.
Add Gruyère or Parmesan cheese for extra richness.
Stir in spinach or kale for added greens.
Use balsamic vinegar instead of sherry vinegar for a slightly sweeter finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or water to loosen the sauce.
Avoid freezing, as pasta and onions may lose texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
