This one-pot French Onion Pasta is like eating French onion soup but with pasta. It’s filled with sweet, caramelized onions, and the pasta cooks right in a mix of beef broth and water. A bit of heavy cream and Gruyère cheese at the end makes it super cosy and delicious.
This dish is rich and creamy with caramelized onions, cremini mushrooms, and orecchiette pasta. It’s simple, tasty, and easy to change up. The best part is how the caramelized onions and pasta starch make a creamy sauce. Serve it warm with fresh thyme, chopped herbs, or even some toasted breadcrumbs if you like. It’s a fun way to enjoy familiar flavours.
This pasta also reheats well, so save any leftovers. Let the pasta cool and store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to eat, warm it up in the microwave for a few minutes or on the stovetop over low heat. If it’s too thick, just add a splash of beef stock or water to loosen it up. Enjoy!
French Onion Pasta Recipe
Equipment
- Large pan
- Knife
- Cutting Board
- Stirring spoon
- Spoons
Ingredients
- 1 Large white onion
- 2 Garlic cloves
- 6 tbsp Olive oil
- 3 tbsp Butter
- 1 tsp Salt
- 1 tsp Black pepper
- 3 Sprigs fresh thyme
- 1 tbsp Balsamic vinegar
- 1 tsp Tamari or soy sauce if you prefer
- 1 cup White wine
- 3 tbsp Plain flour
- 1 liter Vegetable stock
- 225 grams Farfalle pasta that’s the bow-tie shaped pasta
- 60 milliliters Double cream
- 60 grams Mature cheddar cheese
Instructions
- Peel and thinly slice the onion.
- Heat 6 tablespoons of olive oil in a pan on low heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes until soft.
- Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 3 tablespoons of butter. Continue cooking for another 20 minutes, stirring often, until the onions are deep golden brown.
- Add 1 tablespoon of balsamic vinegar, 1 teaspoon of tamari, 3 sprigs of fresh thyme, and 2 minced garlic cloves. Cook for 2 minutes.
- Stir in 3 tablespoons of flour. Pour in 1 cup of white wine and cook for 5-8 minutes until the wine reduces.
- Add 225 grams of farfalle pasta and 1 liter of vegetable stock. Stir, cover the pan, and let it simmer for 10 minutes or until the pasta is cooked.
- Stir in 60 milliliters of double cream and 60 grams of grated cheddar cheese until the cheese melts.
- Serve the dish with extra cheese and a sprinkle of black pepper on top. Enjoy!
Notes
- This recipe is best enjoyed fresh.
- Place any leftover pasta in an airtight container. Keep it in the fridge for up to 2-3 days.
- When reheating, add a splash of vegetable stock or cream to keep the right consistency.
- You can freeze French Onion Pasta, but the texture might change when thawed.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 65g |
| Protein | 25g |
| Fat | 32g |
| Cholesterol | 69mg |
| Sodium | 1767mg |
| Fibre | 4g |
| Calcium | 406mg |
| Iron | 3mg |
How Can I Make This Dish Vegetarian?
This recipe is already vegetarian-friendly! However, if you want to make it vegan, you can substitute dairy products with non-dairy alternatives like almond milk or coconut cream. Also, make sure to use vegan cheese instead of dairy cheese.
How Can I Tell When My Onions Are Fully Caramelized?
Look for your onions to change from clear to golden to a deep brown colour. This transformation usually takes about an hour of gentle cooking. When fully caramelized, they’ll be soft, sticky, and have a rich amber hue.
Can I Use a Different Type of Pasta?
Absolutely! You can swap out the farfalle pasta for your favourite pasta shape. Just keep in mind that different shapes might require slightly different cooking times, so adjust accordingly.
What’s the Best Cheese to Use in This Recipe?
While Gruyère cheese is the classic choice for French Onion Soup, you have several options for this dish. Swiss, Emmental, Mature Cheddar, or a mix of cheeses can all provide a creamy and delicious flavor to your dish.
