Description

This One Pot French Onion Pasta is a comforting and flavorful dish combining deeply caramelized onions, tender mushrooms, and perfectly cooked orecchiette pasta in a savory broth infused with white wine and fresh thyme. With minimal cleanup and rich, layered flavors, this recipe is perfect for an easy weeknight dinner or a cozy meal any time of year.

Ingredients

Scale

Pan Base

1/4 cup olive oil

Vegetables and Aromatics

3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 tbsp fresh thyme

Liquids and Seasoning

1/2 cup dry white wine
2 tbsp all-purpose flour
2 cups beef broth (or vegetable broth)
2 cups water
1 tbsp sherry vinegar
Salt and freshly ground black pepper, to taste

Pasta and Garnish

12 oz dried orecchiette or other short-cut pasta
Fresh herbs (for garnish)
Toasted breadcrumbs (for garnish)

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Instructions

Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions along with a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, approximately 25 to 30 minutes. This step builds the rich base flavor for the dish.
Sauté Garlic and Mushrooms: Add the minced garlic, sliced cremini mushrooms, and fresh thyme to the caramelized onions. Stir and cook for 3 to 4 minutes, until the mushrooms soften and release their juices.
Deglaze and Thicken: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Sprinkle the flour over the mixture and cook, stirring constantly, for 2 to 3 minutes until the flour is fully incorporated and the mixture thickens slightly.
Add Broth and Cook Pasta: Stir in the beef or vegetable broth and water. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then add the dried orecchiette pasta. Cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and has absorbed much of the flavorful broth.
Finish and Serve: Stir in the sherry vinegar to brighten the flavors. Serve the pasta warm, garnished with fresh herbs and toasted breadcrumbs if desired, for added texture and freshness.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.
Be patient while caramelizing onions; low and slow cooking enhances sweetness and depth.
White wine can be substituted with extra broth if preferred.
Toasted breadcrumbs add a lovely crunch and are optional but recommended.
You can use other short-cut pasta such as penne or orecchiette if not available.