French Onion Pasta
Creamy French Onion Pasta combines caramelized onions, mushrooms, Gruyere cheese, and orecchiette for a comforting, flavorful dish perfect for any dinner table.
6 Servings
Ingredients
For the Sauce:
- 1 cup beef broth
- ½ cup chicken broth substitute additional beef broth, if preferred
- 1 cup half-and-half cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard or mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
For the Pasta:
- 1 tablespoon olive oil
- 8 ounces white button mushrooms cleaned and sliced
- Salt and freshly ground black pepper to taste
- 2/3 cup dry white wine or substitute vegetable broth
- 3 tablespoons unsalted butter
- 3 medium yellow onions peeled and sliced into ¼-inch strands (approximately 15 ounces)
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ cup Gruyere cheese shredded (Mozzarella can be substituted)
- ½ cup Parmesan cheese freshly grated
- ¾ pound orecchiette pasta
Instructions
Prepare the Sauce Mixture:
- In a large measuring cup, combine the beef broth, chicken broth, half-and-half, hot sauce, Worcestershire sauce, Dijon mustard, parsley, thyme, and oregano. Set aside for later use.
Cook the Mushrooms:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 6 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.
Deglaze the Skillet:
- Remove the skillet from the heat, then pour in the dry white wine. Return to medium heat and use a spatula to scrape the skillet's bottom to incorporate the browned bits into the liquid. This step enhances the sauce’s depth of flavor.
Caramelize the Onions:
- Add the butter to the skillet, followed by the sliced onions. Cook over medium heat, stirring frequently, for approximately 10 minutes. Lower the heat to medium-low and continue cooking, stirring often, for an additional 35 minutes, until the onions are fully caramelized and golden brown. Add a splash of olive oil or wine if needed to maintain moisture.
Prepare the Pasta:
- While the onions cook, bring a large pot of water to a boil. Salt the water generously (about ½ tablespoon kosher salt). Add the orecchiette pasta and cook until al dente, following the package instructions.
Incorporate Garlic and Flour:
- Once the onions are caramelized, add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir continuously for 2 minutes to form a roux.
Combine the Sauce Mixture:
- Gradually pour the prepared sauce mixture into the skillet, stirring constantly. Bring to a gentle boil, then reduce the heat and let it simmer, partially covered, while the pasta finishes cooking.
Assemble the Dish:
- Reduce the sauce heat to low. Stir in the shredded Gruyere and grated Parmesan cheeses until melted and fully incorporated. Return the sautéed mushrooms to the skillet, and then gently fold in the cooked pasta, ensuring it is evenly coated with the sauce.
Serve:
- Plate immediately, garnished with additional Parmesan cheese, if desired.
Notes
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the roux. Additionally, use gluten-free pasta to ensure the entire dish is safe for those avoiding gluten.