Description
This One Pot French Onion Pasta combines deeply caramelized onions, cremini mushrooms, garlic, thyme, and tender orecchiette in a rich, savory sauce. Everything cooks in one pan for a cozy, flavor-packed dinner with easy cleanup.
Ingredients
Scale
- 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, to taste
- Freshly ground black pepper, to taste
- Fresh herbs, for serving, optional
- Toasted breadcrumbs, for serving, optional
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the sliced onions and a generous pinch of salt. Cook for 25–30 minutes, stirring frequently, until the onions are soft, golden, and deeply caramelized.
- Add the garlic, cremini mushrooms, and fresh thyme. Sauté for 3–4 minutes, until the mushrooms begin to soften.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Stir in the flour and cook for 2–3 minutes, until slightly thickened.
- Pour in the beef broth and water. Season with salt and black pepper, then bring to a boil.
- Add the pasta and cook for 8–10 minutes, stirring occasionally, until al dente and coated in a rich sauce. Cooking time may vary depending on the pasta shape.
- Turn off the heat and stir in the sherry vinegar. Taste and adjust the seasoning as needed.
- Serve warm with fresh herbs and toasted breadcrumbs, if desired.
Notes
- Don’t rush the onions: Proper caramelization is what gives this pasta its signature French onion flavor.
- If the pasta absorbs the liquid before becoming tender, add a splash of broth or water and continue cooking.
- For a vegetarian version, use vegetable broth instead of beef broth.
- Orecchiette works especially well, but shells, fusilli, or penne are good substitutes.
- For extra richness, finish with freshly grated Gruyère or Parmesan.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Add a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: French-Inspired, American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 0 mg