Description

This One Pot French Onion Pasta offers a rich and creamy dish bursting with the classic flavors of French onion soup. Sweet caramelized yellow onions, earthy cremini mushrooms, and al dente orecchiette pasta are cooked together in one pan, creating a comforting and flavorful meal that’s both easy to prepare and delicious. The addition of thyme, sherry vinegar, and optional fresh herbs and toasted breadcrumbs elevates the dish with depth and texture.

Ingredients

Base Ingredients

¼ cup olive oil
3 yellow onions, thinly sliced
Salt, to taste
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 tablespoon fresh thyme
2 tablespoons all-purpose flour

Liquids and Pasta

2 cups beef broth (or vegetable broth)
2 cups water
12 oz dried orecchiette or other short pasta
1 tablespoon sherry vinegar

Seasoning and Garnishes

Freshly ground black pepper, to taste
Fresh herbs and toasted breadcrumbs, for serving (optional)

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Instructions

Caramelize the onions: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the thinly sliced onions along with a generous pinch of salt. Stir frequently and cook for about 25–30 minutes until the onions become deeply caramelized and golden brown, developing a rich, sweet flavor.
Add aromatics and mushrooms: Stir in the minced garlic, sliced cremini mushrooms, and fresh thyme. Cook for 3–4 minutes until the mushrooms soften and start to release their moisture, blending their earthy taste with the caramelized onions.
Build the base: Sprinkle the all-purpose flour evenly over the onions and mushrooms. Stir thoroughly to coat everything and continue cooking for 2–3 minutes. This allows the flour to cook out its raw taste and helps thicken the sauce later.
Simmer the pasta: Gradually pour in the beef broth and water, stirring constantly to keep the mixture smooth without lumps. Season with salt and freshly ground black pepper. Bring the liquid to a boil, then add the dried orecchiette pasta to the skillet.
Cook until tender: Reduce the heat to a steady simmer and cook the pasta for 8–10 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened pleasantly. Cooking time may vary slightly depending on the pasta shape used.
Finish and serve: Turn off the heat and stir in the sherry vinegar to brighten the flavors. Taste and adjust seasoning if needed. Serve the pasta warm, optionally topped with fresh herbs and toasted breadcrumbs for added texture and freshness.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.
Make sure to stir frequently during onion caramelization to prevent burning and ensure even coloring.
Adjust the amount of salt to your preference, especially if using store-bought broth, which can be salty.
To add extra richness, consider stirring in a splash of cream or grated cheese before serving.
Toasted breadcrumbs add a nice crispy contrast and can be made by lightly frying breadcrumbs in butter or olive oil until golden.