Description
Comforting french onion pasta blends classic French flavors with creamy pasta perfection. Caramelized onions and gruyère cheese create a rich, savory dish you’ll crave again and again.
Ingredients
Scale
- 3/4 pound (340 g) orecchiette pasta
- 1/2 cup (120 ml) Gruyere cheese (shredded)
- 1/2 cup (120 ml) freshly grated Parmesan cheese
- 3 medium yellow onions (peeled and sliced into 1/4-inch strands)
- 4 cloves garlic (peeled and minced)
- 2/3 cup (160 ml) dry white wine
- 3 tbsps unsalted butter
- 1 tbsp olive oil
- 8 oz white button mushrooms (cleaned and sliced)
- 3 tbsps all-purpose flour
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) half-and-half cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Whisk together beef broth, chicken broth, half-and-half, hot sauce, Worcestershire sauce, Dijon mustard, dried herbs in a measuring cup with a spout. Prepare all ingredients for efficient cooking.
- Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms until golden brown, approximately 6 minutes. Season with salt and pepper, then remove and set aside.
- Deglaze the skillet with dry white wine, scraping bottom to incorporate flavorful fond using a silicone spatula.
- Add butter and sliced onions to the skillet. Cook over medium heat for 10 minutes, then reduce to medium-low. Caramelize onions for 35 minutes, stirring frequently and adjusting heat to prevent burning.
- Simultaneously, bring a large pot of salted water to a boil for pasta cooking.
- Introduce minced garlic to caramelized onions, cooking for 1 minute. Sprinkle flour over the mixture, creating a roux by stirring continuously for 2 minutes.
- Gradually pour prepared sauce mixture into the skillet, stirring constantly. Bring to a gentle boil, then reduce heat and simmer partially covered.
- Cook orecchiette until al dente, then drain. Reduce sauce heat to low and melt Gruyere and Parmesan cheeses, stirring until smooth.
- Reintroduce sautéed mushrooms to the sauce. Fold in cooked pasta, ensuring even coating. Serve immediately with optional Parmesan garnish.
Notes
- Caramelization is crucial for developing deep, rich flavors in this French onion pasta, so take your time and cook onions slowly.
- For a lighter version, swap half-and-half with milk or a plant-based alternative to reduce calories and fat content.
- Gluten-free adaptation works perfectly by using gluten-free flour and pasta, maintaining the recipe’s robust flavor profile.
- Vegetarian option can be achieved by replacing beef broth with vegetable broth and adding extra mushrooms for umami depth.
- Prep Time: 15 minutes
- Cook Time: 54 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg