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French Onion Soup Pasta

A one-skillet pasta that borrows the flavors of French onion soup — deeply caramelized onions, thyme, white wine and beef broth — with orecchiette cooked right in the sauce.

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Illustration of French Onion Soup Pasta
Illustration

Ingredients

  • salt and freshly ground black pepper, to taste
  • fresh herbs and toasted breadcrumbs, for serving, optional
  • 1 tbsp sherry vinegar
  • 12 oz dried orecchiette, or other short cut pasta
  • 1/2 cup dry white wine
  • 2 tbsp all purpose flour
  • 2 cups water
  • 2 cups beef broth, or vegetable broth
  • 1 tbsp fresh thyme
  • 8 oz cremini mushrooms, sliced
  • 3 yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup olive oil

Steps

1Caramelize the onions

  1. Heat 1/4 cup olive oil in a large skillet over medium heat.
  2. When the oil is shimmering, add the 3 yellow onions, thinly sliced.
  3. Add a generous pinch of salt.
  4. Cook, stirring frequently (every 4-5 mins), until deeply caramelized, about 25-30 minutes.

2Add the mushrooms and aromatics

  1. Add the 4 garlic cloves, minced.
  2. Add the 8 oz cremini mushrooms, sliced.
  3. Add the 1 tbsp fresh thyme.
  4. Sauté for 3-4 minutes, until the mushrooms begin to soften.

3Deglaze and thicken

  1. Add the 1/2 cup dry white wine to deglaze the pan.
  2. Add the 2 tbsp all purpose flour.
  3. Cook for another 2-3 minutes, until thickened.

4Cook the pasta

  1. Pour in the 2 cups beef broth (or vegetable broth).
  2. Pour in the 2 cups water.
  3. Season with salt and freshly ground black pepper.
  4. Bring to a boil.
  5. Add the 12 oz dried orecchiette and cook for 8-10 minutes, or until al dente.

5Finish and serve

  1. Turn off the heat and stir in the 1 tbsp sherry vinegar.
  2. Serve warm.