French Onion Pasta
This viral French Onion Pasta Recipe combines the rich and savory flavors of French onion soup with hearty pasta, mushrooms, and gruyere cheese.
Equipment
Ingredients
- 8 ounces (225 g) pasta rigatoni or any preferred shape
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 g) butter
- 14 ounces (400 g) onions thinly sliced
- ¼ teaspoon salt
- 8 ounces (225 g) mushrooms thinly sliced
- 1 tablespoon (15 g) all-purpose flour
- 2 sprigs fresh thyme
- ½ cup (120 ml) white wine
- 1 cup (240 ml) vegetable stock
- ½ cup (50 g) gruyere cheese shredded
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add onions and salt to the pan. Cook for 15 minutes, stirring occasionally, until the onions are caramelized. Add a splash of water as needed to prevent sticking.
- Incorporate mushrooms into the pan and cook for about 7 minutes until they are soft.
- Sprinkle flour over the onions and mushrooms, stirring to combine. Cook for a minute.
- Pour in the white wine and let it cook for another minute until the wine slightly reduces.
- Add the vegetable stock and fresh thyme to the pan. Stir well to combine and scrape the bottom of the pan to deglaze.
- In a separate pot, cook the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining.
- Add the drained pasta to the onion and mushroom mixture, stirring to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Remove the pan from the heat and sprinkle the shredded gruyere cheese over the pasta. Cover the pan with a lid for a minute to allow the cheese to melt.
- Stir the melted cheese into the pasta and season with ground black pepper. Serve hot.
Video
Notes
- Take your time: It takes at least 15 minutes to properly caramelize the onions. Don't try to rush this process or you'll miss out on the amazing flavor. Avoid increasing the heat too much during the caramelization process, low to medium heat is ideal.
- Cooking the pasta: I suggest cooking the pasta to the al dente stage, where it still has a little bit of a bite to it. The pasta will cook and soften a bit more when you add it to the onion soup mixture.
- Save some pasta water: You may or may not need it, but it's always helpful to have some of the starchy cooking water on hand in case you need to loosen up the sauce.
- Try other pasta shapes: This recipe will work with any type of pasta that you enjoy.
- Storage and reheating: This pasta is best served right away, but if you have leftovers you can store them in a sealed container in the fridge for up to 4 days. Add a splash of water when reheating to make the pasta saucy again.
Nutrition
Calories: 429kcal | Carbohydrates: 56g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 277mg | Potassium: 485mg | Fiber: 4g | Sugar: 7g | Vitamin A: 358IU | Vitamin C: 9mg | Calcium: 210mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/french-onion-pasta/