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One Pot French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 249 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This One Pot French Onion Pasta is a comforting and flavorful dish combining the classic richness of French onion caramelized onions with tender pasta cooked all in one skillet. The recipe features caramelized yellow onions, cremini mushrooms, garlic, thyme, and a splash of white wine, making a savory sauce thickened with flour and enriched with beef broth. Finished with sherry vinegar, fresh herbs, and toasted breadcrumbs for crunch, this meal is effortless yet elegant, perfect for weeknight dinners.

Ingredients

Base Ingredients

  • 1/4 cup olive oil
  • 3 yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp fresh thyme

Liquids & Seasonings

  • 1/2 cup dry white wine
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (or vegetable broth)
  • 2 cups water
  • 1 tbsp sherry vinegar
  • Salt and freshly ground black pepper to taste

Main Carb and Garnishes

  • 12 oz dried orecchiette or other short-cut pasta
  • Fresh herbs (for garnish)
  • Toasted breadcrumbs (optional garnish)

Instructions

  1. Caramelize the Onions: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onions along with a pinch of salt. Cook, stirring occasionally, until the onions become deeply caramelized and golden brown, which should take about 25 to 30 minutes. This process develops the rich, sweet flavor foundational to the dish.
  2. Add Aromatics: Stir in the minced garlic, sliced cremini mushrooms, and fresh thyme. Sauté the mixture for about 3 to 4 minutes, or until the mushrooms soften and the garlic is fragrant, blending the savory flavors well.
  3. Deglaze and Thicken: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Then sprinkle the all-purpose flour over the mixture and cook for 2 to 3 minutes, stirring constantly until the flour thickens the sauce and cooks out its raw taste.
  4. Cook the Pasta: Add the beef broth and water to the skillet, then season with salt and freshly ground black pepper. Bring the mixture to a boil. Add the dried orecchiette pasta and cook uncovered for 8 to 10 minutes until the pasta is al dente and has absorbed most of the flavorful sauce. Stir occasionally to prevent sticking.
  5. Finish and Serve: Remove the pan from heat and stir in the sherry vinegar to brighten the flavors. Serve the pasta warm, garnished with fresh herbs and toasted breadcrumbs if desired, adding texture and fresh aroma to the dish.

Notes

  • Caramelizing onions properly is key for depth of flavor; be patient and cook low and slow.
  • You can substitute vegetable broth for a vegetarian version.
  • For extra richness, add a sprinkle of grated Parmesan if not keeping vegetarian.
  • Use short-cut pasta like orecchiette, shells or penne for best results.
  • Leftovers reheat well and flavors deepen overnight.

Find it online: https://slsrecipes.com/one-pot-french-onion-pasta-recipe-2/