One-Pot French Onion Pasta
Because sometimes you want comfort food with a splash of fancy. This dish, inspired by traditional French onion soup with the addition of mushrooms and pasta gives you the best of everything. It's a great dish to spoon into a bowl on a cold winter's day. Adapted slightly from the Wandering Chickpea, it's a tasty alternative for dinner.
Try this: Spanish Fideos (Pasta) with Chicken and Greens or Pasta wth Brown Butter, Whole Lemon & Parmesan.
Ingredients
1/4 cup olive oil
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 - 2 tablespoons dried thyme, according to your taste
1/2 cup dry white wine
2 tablespoons all purpose flour
2 cups beef broth or vegetable broth
2 cups water
12 oz dried short cut pasta of your choice
1 -2 tablespoons sherry or white wine vinegar
Salt and freshly ground black pepper to taste
Grated parmesan, gruyere or other cheese of your choice (optional)
Fresh herbs and toasted breadcrumbs for serving (optional)
Method
Heat the olive oil in a large skillet over medium heat. When it's shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized. About 25-30 minutes.
Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
Pour in the beef stock (or vegetable stock) and water. Season with salt and freshly ground black pepper. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente. (Keep in mind that other pasta shapes will have different cook times).
Turn off the heat and stir in the sherry vinegar. Serve warm.
Because sometimes you want comfort food with a splash of fancy. This dish, inspired by traditional French onion soup with the addition of mushrooms and pasta gives you the best of everything. It's a great dish to spoon into a bowl on a cold winter's day. Adapted slightly from the Wandering Chickpea, it's a tasty alternative for dinner.
Try this: Spanish Fideos (Pasta) with Chicken and Greens or Pasta wth Brown Butter, Whole Lemon & Parmesan.
Ingredients
1/4 cup olive oil
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 - 2 tablespoons dried thyme, according to your taste
1/2 cup dry white wine
2 tablespoons all purpose flour
2 cups beef broth or vegetable broth
2 cups water
12 oz dried short cut pasta of your choice
1 -2 tablespoons sherry or white wine vinegar
Salt and freshly ground black pepper to taste
Grated parmesan, gruyere or other cheese of your choice (optional)
Fresh herbs and toasted breadcrumbs for serving (optional)
Method
Heat the olive oil in a large skillet over medium heat. When it's shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized. About 25-30 minutes.
Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
Pour in the beef stock (or vegetable stock) and water. Season with salt and freshly ground black pepper. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente. (Keep in mind that other pasta shapes will have different cook times).
Turn off the heat and stir in the sherry vinegar. Serve warm.