Anyone who has the (debatable) privilege of knowing me on a personal level is well aware of my love for both onions and pasta. Any dish that combines both of these things is a guaranteed hit in the opinion of my tastebuds, and I know I am not isolated in these preferences – onions and pasta are two thoroughly loved ingredients in the culinary world.
Seeing as I love onions, it would not be unreasonable to assume I also love French onion soup, so when I came across a recipe for a One-Pot French Onion Pasta from thepioneerwoman.com, I knew I had to share. Check it out.
“Ingredients
- 5 Tbsp. olive oil, divided
- 2 Tbsp. unsalted butter
- 4 medium yellow onions, thinly sliced
- 2 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper
- 8 oz. baby bella mushrooms, sliced
- 5 sprigs fresh thyme, plus more for garnish
- 5 garlic cloves, minced
- 1 cup dry white wine
- 4 cups beef broth
- 1 Tbsp. Worcestershire sauce
- 1 lb. farfalle pasta
- 2 oz. cream cheese
- 1 Tbsp. red wine vinegar
- 5 oz. thinly sliced French bread (about 3 1/2 cups), torn in half
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup shredded gruyere cheese
“Directions
- Heat 3 tablespoons of olive oil and the butter in a wide braiser pan or a large Dutch oven over medium-low heat. Add the onion, 1 1/2 teaspoons of salt, and pepper; cook, stirring occasionally, until the onion is very soft and a deeply golden brown, 15 to 20 minutes. Add the mushrooms, thyme, and garlic and cook until the mushrooms begin to soften, 3 to 5 minutes.
- Stir in the wine and cook until it is almost completely evaporated, about 2 minutes. Pour in the beef broth, 3 cups of water, and Worcestershire sauce. Bring to a boil over medium-high heat. Add the pasta and cook, stirring frequently until al dente, 10 to 11 minutes. Remove the thyme sprigs. Stir in the cream cheese and red wine vinegar.
- Turn the broiler on high. Brush or drizzle the bread with the remaining 2 tablespoons of olive oil and sprinkle the remaining 1/2 teaspoon of salt. Top the pasta with the bread and sprinkle with the mozzarella and gruyere cheese. Broil until the cheese is deeply golden, 2 to 5 minutes, keeping a close eye on the pasta. Let stand for 5 minutes before serving with extra thyme sprinkled on top,” the recipe states.
This would look great on your table for supper tonight.
Photo by Steven Cordes on Unsplash
