Description
Weeknight family favorite dinner alert! This ONE POT french onion pasta has all the flavors of the classic soup in a creamy, rich sauce with cremini mushrooms and a light panko topping.
Ingredients
Units
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- 6 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3 large yellow onions, about 1 1/2 lbs, thinly sliced
- 1 1/2 cups red wine
- 8 ounces cremini mushrooms, thinly sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 lb short cut pasta (I used mezzi rigatoni)
- 1 tablespoon fresh thyme leaves
- 1/2 tablespoon fresh rosemary, roughly minced
- 1 cup whole milk
- 1 cup shredded parmesan or gruyere cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons panko
Instructions
- In a dutch oven or braiser, melt 4 tablespoons of the butter over medium heat. Add the onions and cook until they are very soft and caramelized, about 30 minutes, stirring to avoid any burning.
- Once caramelized, add the mushrooms, the remaining tablespoons of butter, and cook another 5 minutes, until mushrooms start to release their juices.
- Add the garlic and cook 30 seconds to 1 minute, until fragrant.
- Stir in the flour and cook about 1 minute, until golden. Pour in wine, scraping up any browned bits on the bottom of the pan. Reduce heat to a simmer, and cook until most of the wine has evaporated.
- Add the beef stock and half of the herbs.* Bring to a boil, and reduce heat to a simmer.
- Stir in milk and cook until pasta is al dente, between 10 to 15 minutes. When the pasta is cooked through, remove from heat.
- Add cheeses and stir in until melted. Add salt and pepper to taste.
- Preheat the broiler. Sprinkle pasta evenly with panko and place under the broiler for 2 to 3 minutes, until golden brown. Remove from heat and let cool 2 minutes. Top with remaining herbs to serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: French-American
