Description
This One Pot French Onion Pasta is a comforting and flavorful dish that combines caramelized onions, mushrooms, and a rich broth with tender orecchiette pasta for an easy yet elegant meal. Infused with fresh thyme and finished with sherry vinegar, fresh herbs, and toasted breadcrumbs, this recipe offers a perfect balance of sweetness, earthiness, and tang in every bite. Ideal for those craving a warm, hearty pasta dish with minimal cleanup.
Ingredients
Scale
Pasta and Broth
- 12 oz dried orecchiette or other short-cut pasta
- 2 cups beef broth (or vegetable broth for vegetarian option)
- 2 cups water
Vegetables and Aromatics
- 3 yellow onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme
Other Ingredients
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 2 tbsp all-purpose flour
- 1 tbsp sherry vinegar
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish
- Toasted breadcrumbs for garnish (optional)
Instructions
- Caramelize the Onions: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook them slowly, stirring occasionally, until they turn a deep golden brown and caramelize, approximately 25-30 minutes.
- Add Aromatics: Stir in the minced garlic, sliced cremini mushrooms, and fresh thyme. Continue sautéing until the mushrooms soften and release their aroma, about 3-4 minutes.
- Deglaze and Thicken: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Sprinkle the all-purpose flour over the mixture and cook for an additional 2-3 minutes, stirring constantly, until the flour is fully incorporated and the mixture thickens.
- Cook the Pasta: Pour in the beef or vegetable broth along with the water. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then add the dried orecchiette pasta. Cook uncovered for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Finish and Serve: Remove from heat and stir in the sherry vinegar for a bright finish. Serve the pasta warm, garnished with fresh herbs and toasted breadcrumbs if desired for added texture and flavor.
Notes
- Use vegetable broth to make this recipe vegetarian.
- Orecchiette pasta works best but feel free to use other short-cut pasta varieties like penne or rigatoni.
- Caramelizing onions slowly is key to developing deep flavor; don’t rush this step.
- Sherry vinegar adds a subtle tang; if unavailable, substitute with red wine vinegar or lemon juice.
- Toasted breadcrumbs provide a nice crunch but can be omitted for a lighter dish.
