Description
French Onion Pasta is a creamy, savory dish inspired by the classic French onion soup. It features caramelized onions, mushrooms, pancetta, and a rich sauce made with beef and chicken broth, half and half, white wine, and melted Gruyere and Parmesan cheeses, tossed with orecchiette pasta for a comforting and flavorful meal.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ½ cup chicken broth
- 1 cup half and half
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Pasta and Other Ingredients
- 1 tablespoon olive oil
- 8 oz. white button mushrooms
- Salt, to taste
- Pepper, to taste
- 4 oz. pancetta, diced
- ⅔ cup dry white wine
- 3 tablespoons butter
- 3 medium yellow onions, sliced into ¼-inch strings (about 15 oz.)
- 4 cloves garlic, minced
- 3 tablespoons flour
- ½ cup Gruyere cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- ¾ pound orecchiette pasta
Instructions
- Prepare Sauce Ingredients: Combine beef broth, chicken broth, half and half, hot sauce, Worcestershire sauce, Dijon mustard, dried parsley, dried thyme, and dried oregano in a large measuring cup with a spout. Set aside. Measure all other ingredients before starting the cooking process; cheese can be shredded while the onions cook.
- Sauté Mushrooms and Pancetta: Heat olive oil in a skillet over medium-high heat. Add mushrooms and sauté for 3 minutes, sprinkling with salt to enhance flavor. Add diced pancetta and continue to sauté for 3 to 4 minutes. Remove mixture from skillet and set aside.
- Deglaze Skillet: Turn off the heat briefly. Add the dry white wine to the same skillet and return to medium heat. Use a silicone spatula to scrape up browned bits from the bottom and sides of the pan to flavor the sauce.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, for 10 minutes. Then reduce heat to medium-low and continue cooking for 35 minutes, stirring frequently until onions are caramelized. Adjust heat or add a splash of olive oil or wine if onions seem to cook too quickly or get dry.
- Boil Pasta: While onions cook, bring a large pot of salted water to a boil. Add ½ tablespoon kosher salt. Cook orecchiette pasta until al dente according to package instructions. Drain and set aside.
- Add Garlic and Flour: To the caramelized onions, add minced garlic and cook for 1 minute. Stir in flour and cook continuously for 2 minutes, ensuring it is well incorporated.
- Add Sauce Mixture: Slowly add the combined sauce ingredients in small splashes while stirring continuously. Bring the mixture to a gentle boil, then reduce heat to a simmer partially covered.
- Incorporate Cheese: Lower heat to low and gradually add shredded Gruyere and grated Parmesan cheese, stirring continuously until fully melted and combined, creating a creamy sauce.
- Combine Mushrooms, Pancetta, and Pasta: Stir the sautéed mushrooms and pancetta back into the sauce. Gradually add the cooked pasta, stirring to achieve the desired sauce-to-pasta ratio. Serve immediately.
Notes
- Wine: Use Pinot Grigio, Sauvignon Blanc, or Chardonnay for best results. If avoiding alcohol, substitute with additional broth.
- Pasta: Orecchiette is recommended, but penne, ziti, shells, cavatappi, farfalle, or rigatoni are good alternatives.
- Cheese: Freshly shredded Gruyere and Parmesan melt better and provide superior flavor compared to pre-shredded cheeses. Mozzarella (whole milk, low moisture) can replace Gruyere if desired.
- Mushrooms: White button mushrooms work well; baby portabella or cremini mushrooms are great alternatives.
- Onions: Slice uniformly for even caramelization.
- Hot Sauce: Used as a flavor enhancer, it does not make the sauce spicy. Frank’s Hot Sauce is recommended.
- Pancetta: Can be substituted with bacon or diced ham. For a vegetarian option, add half a bouillon cube to boost savory flavor.
- Broth: A mix of beef and chicken broth adds depth; you may use all beef or all chicken broth if preferred.
- Pasta Water: Reserve some pasta water to adjust sauce consistency if needed, preventing clumping or thickening.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
