Dive into a bowl of creamy French Onion Pasta featuring rich caramelized onions, earthy cremini mushrooms, and al dente orecchiette, all tied together with a savory sauce of beef broth, half and half, and robust seasonings. Perfect for a comforting weeknight meal!
My love affair with French Onion Soup dates back to my first chilly autumn in Paris. Every spoonful was a warm hug, but I always missed something hearty to sink my teeth into. Fast forward to a busy weekday evening back home; craving that Parisian comfort but needing something more substantial, I decided to bring two worlds together. Thus, my French Onion Pasta was born! It’s become my go-to when I need a touch of Paris on my dinner table, combining the deep, sweet flavors of caramelized onions with the fulfilling bite of pasta. It’s nostalgia and innovation in one dish—a true family favorite that brings us all to the table, eager and smiling.
Why You’ll love The French Onion Pasta
This French Onion Pasta isn’t just another pasta dish; it’s a culinary journey that transforms a beloved soup into a hearty meal that satisfies with every forkful.
- Rich Flavor Profile: The combination of sweet caramelized onions, the earthiness of mushrooms, and a robust sauce base creates a deep and irresistible taste.
- One-Pot Wonder: Ease and convenience are at your fingertips with this recipe, requiring just one pot for a fuss-free cleanup.
- Adaptable for All: Whether you’re catering to vegans or gluten-sensitive family members, this dish easily swaps ingredients to meet dietary needs without compromising on taste.
- Comfort in a Bowl: Every element of this dish screams comfort, perfect for those days you need a little extra warmth and cheer.
Ingredients Notes
Before you dive into making this French Onion Pasta, let’s chat about the ingredients, because knowing your components well can take a dish from good to great!
- Broths: The mix of beef and chicken broth gives the sauce a rich base. If you’re going vegetarian, vegetable broth is an excellent substitute that still packs a lot of flavors.
- Cheese Choices: While Gruyere is traditional in French Onion Soup, mozzarella is a great milder alternative. Remember, fresh is best, so grate your own to avoid pre-packaged cheese’s additives and to ensure perfect melting.
- Pasta Pick: Orecchiette is wonderful for catching sauce in its little “ears,” but feel free to use any pasta you have on hand. Each shape offers a different mouthfeel and sauce-capturing ability.
- Wine Wisdom: A dry white wine adds acidity and depth. If you prefer not to cook with wine, a dash of white wine vinegar or even lemon juice can be a suitable substitute.
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How To Make French Onion Pasta
Embarking on the French Onion Pasta adventure means setting the stage for a culinary creation that’s both comforting and exciting. Here’s how to make magic happen in your kitchen:
- Preparation Stage: Start by combining the beef broth, chicken broth, half and half, and seasonings in a large measuring cup. This ensures you have the sauce ready to blend into your cooking seamlessly, enhancing flavors without interruption.
- Sautéing Mushrooms: Heat olive oil in a skillet over medium-high heat, add the mushrooms, and sauté until golden. Seasoning with salt not only enhances their natural umami but helps them release moisture quickly.
- Deglazing with Wine: After removing the mushrooms, pour the wine into the skillet. This crucial step lifts the fond (those tasty bits left on the pan) into the sauce, layering flavors.
- Caramelizing Onions: Slow and steady wins the race for achieving perfectly caramelized onions. Cook them in butter, stirring often, until they are richly browned and sweetly fragrant.
- Building the Sauce: Introduce garlic, then flour to create a roux which thickens your sauce. Gradually stir in your prepared broth mixture, allowing it to thicken slightly before simmering.
- Cooking Pasta: While your sauce simmers, boil your pasta in salted water until al dente—this means it’s just firm enough to hold up in the sauce without becoming mushy.
- Finishing Touches: Lower the heat, add the cheese gradually until melted and incorporated smoothly, then reintroduce the mushrooms and the cooked pasta, adjusting the seasoning as needed before serving.
Storage Options
Storing this French Onion Pasta is a breeze, ensuring you can enjoy this delightful dish even on your busiest days. Refrigerate leftovers in an airtight container for up to three days, reheating gently on the stove or in the microwave with a splash of broth or water to keep it moist. Freezing is not recommended as the creamy sauce may separate and lose its silky texture upon thawing.
Variations and Substitutions
Tailoring this French Onion Pasta to suit different tastes and dietary needs is easy and encourages creativity in the kitchen!
- Dairy-Free Modifications: Swap in almond, soy, or oat milk for half and half, and use vegan cheese options.
- Gluten-Free Adaptations: Choose gluten-free pasta and thicken the sauce with a gluten-free flour blend or cornstarch instead of regular flour.
- Protein Add-Ins: For an extra protein boost, consider adding strips of cooked chicken, beef, or even crispy tofu for a vegetarian twist.
- Veggie Variations: Amp up the nutritional value by including spinach, kale, or other greens in the final few minutes of cooking.
French Onion Pasta
Ingredients
For the Sauce:
- 1 cup of beef broth
- ½ cup of chicken broth additional beef broth may be substituted
- 1 cup of half-and-half cream
- 1 teaspoon of hot sauce
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of Dijon mustard mustard powder may be substituted
- 1 teaspoon of dried parsley
- ½ teaspoon of dried thyme
- ½ teaspoon of dried oregano
For the Pasta:
- 1 tablespoon of olive oil
- 8 ounces of white button mushrooms cleaned and sliced
- Salt and freshly ground black pepper to taste
- 2/3 cup of dry white wine substitute as necessary, see notes
- 3 tablespoons of unsalted butter
- 3 medium yellow onions peeled and sliced into ¼-inch strands (approximately 15 ounces)
- 4 cloves of garlic peeled and minced
- 3 tablespoons of all-purpose flour
- ½ cup of Gruyere cheese shredded (Mozzarella may be substituted)
- ½ cup of freshly grated Parmesan cheese
- ¾ pound of orecchiette pasta
Instructions
- Preparation of Sauce Mixture: In a large measuring cup equipped with a spout, combine the beef broth, chicken broth, half-and-half, hot sauce, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and oregano. Set aside for later use. Prepare all remaining ingredients prior to commencing the cooking process, although cheese may be grated while the onions are cooking.
- Cooking the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and sauté until they are golden brown, about 6 minutes. Season with salt and pepper to enhance their flavor, then remove from the skillet and set aside.
- Deglazing the Skillet: With the skillet off the heat, add the dry white wine. Return the skillet to medium heat and use a silicone spatula to scrape the bottom and sides of the skillet, incorporating the fond into the wine. This process adds depth to the sauce.
- Caramelizing the Onions: Add butter to the skillet along with the sliced onions. Cook over medium heat, stirring frequently, for 10 minutes. Then reduce the heat to medium-low and continue cooking, still stirring frequently, until the onions are fully caramelized, about 35 additional minutes. Adjust the heat as necessary to prevent the onions from burning and add a little more olive oil or wine if more moisture is needed.
- Preparing the Pasta: While the onions are caramelizing, bring a large pot of water to a boil. Add a generous amount of salt to the water (approximately ½ tablespoon of kosher salt is recommended).
- Incorporating Garlic and Flour: Add the minced garlic to the caramelized onions and cook for 1 minute. Sprinkle the flour over the onions and garlic, cooking for an additional 2 minutes while stirring continuously to form a roux, which will help thicken the sauce.
- Adding the Sauce Mixture: Gradually add the prepared sauce mixture to the skillet in small increments, stirring continuously. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer, partially covered, while the pasta cooks.
- Cooking the Pasta and Final Assembly: Cook the orecchiette pasta in the boiling water until al dente, according to the package instructions. Drain the pasta and then reduce the heat under the sauce to low. Gradually add the shredded Gruyere and grated Parmesan cheeses to the sauce, stirring continuously until the cheeses are fully melted and incorporated. Add the sautéed mushrooms back into the sauce. Gradually incorporate the cooked pasta into the sauce, adjusting the sauce-to-pasta ratio according to preference. Serve immediately, garnished with additional Parmesan cheese if desired.
