🍽️

French Onion Pasta

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • ❌ For gluten free, use gluten free pasta and a 1to1 flour substitute. The flour can also be omitted entirely, the pasta dish just won’t be as creamy.

Ingredients:

  • 1 tbsp butter or olive oil
  • 1.5 yellow onions
  • 1/2 cup water
  • 2 garlic cloves or 1/2 tsp garlic powder
  • 4 oz cremini mushrooms, pre-sliced if you want
  • 1 tbsp fresh thyme, or 1 tsp of dried
  • 1/4 cup dry white wine or juice from 1/2 a lemon + 1/8 cup of water
  • 1 tbsp all purpose flour
  • 2 cups beef broth (or vegetable broth for vegetarian)
  • 6 oz dried orecchiette or other short cut pasta
  • 1/2 tbsp sherry vinegar (or white vinegar)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley and parmesan for serving (optional)

Directions:

  1. 🔪Veg Prep (can be done up to 3 days ahead).
    1. Thinly slice onions into half moons.
    2. Remove the mushroom stalk and slice the cap into thin slices.
    3. Pick and chop the thyme if using fresh.
  2. Caramelized Onion
    1. Combine onions, 1/2 cup of water, butter (or oil), salt, and pepper in a pressure cooker.
    2. Close the lid and cook on high pressure for 5 minutes.
    3. Once the cooking cycle is done, do a 10 minute natural release, the manually release the rest of the pressure.
    4. Once done, open the lid, select Saute.
  3. Final Cook
    1. Once the pot is hot and the onions are starting to sizzle, add the garlic, mushrooms, and thyme. Sauté for about 10 minutes or until most of the liquid is gone, stirring occasionally.
    2. Add the wine (or lemon+water) to deglaze the pan (scrape up the brown bit on the bottom of the pan).
    3. Add the flour and stir. Cook for another 2-3 minutes, until thickened.
    4. Pour in the beef stock (or vegetable stock) and water.
    5. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente (see package instructions). Make sure the pasta is completely covered by the liquid and let it sit at a simmer. Stir occasionally the last 3 minutes to help keep the pasta under the liquid. Do this until most of the liquid is absorbed and the pasta is cooked to your liking.
    6. Taste and season with salt and freshly ground black pepper.
    7. Turn off the heat and stir in the sherry vinegar.
  4. Serve
    1. Serve warm in bowls with a sprinkle of chopped parsley and parmesan if desired.