French Onion Pasta - Cooking Like Kate

French Onion Pasta in a large cast iron skillet on top of a green cloth with a wooden spoon and herbs

Equipment

Ingredients

2 tbsp olive oil
3 large onions thinly sliced
3 shallots thinly sliced
8 oz mushrooms sliced
3 cloves garlic minced
1 tbsp fresh thyme leaves
Salt and pepper to taste
1/2 tsp red pepper flakes (optional, for added heat)
1/2 cup dry white wine
12 oz orecchiette pasta whole grain or regular
4 cups beef broth
1/2 cup grated Parmesan cheese (optional for topping)
Fresh parsley chopped (optional for topping)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions, chopped shallots, and optional red pepper flakes. Cook for 15-30 minutes stir frequently to ensure even caramelization. Add a splash of water if the onions begin to stick, deglazing the bottom of the pan. Avoid burning the onions, we just want to brown them.
2 tbsp olive oil, 3 large onions, 3 shallots, 1/2 tsp red pepper flakes
Add the sliced mushrooms, minced garlic, and fresh thyme to the pot. Continue cooking for an additional 5 minutes until the mushrooms are softened.
8 oz mushrooms, 3 cloves garlic, 1 tbsp fresh thyme leaves
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it cook for 2-3 minutes to allow the alcohol to evaporate.
1/2 cup dry white wine
Pour in the beef broth and bring the mixture to a simmer. Add the orecchiette pasta to the pot and stir to combine with the onion and mushroom mixture. Reduce the heat to medium low, cover the pot, and let it simmer for about 12-15 minutes, or until the pasta is cooked al dente, stirring occasionally.
4 cups beef broth, 12 oz orecchiette pasta
Once the pasta is cooked, check the seasoning and adjust with more salt and pepper if needed.
Salt and pepper to taste
Serve the French Onion Pasta hot, optionally topped with grated Parmesan cheese and chopped fresh parsley.
1/2 cup grated Parmesan cheese, Fresh parsley

Video

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Nutrition