French Onion Pasta
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
568 kcal
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Course
Main Course
French Onion Pasta
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This French Onion Pasta recipe has a rich and creamy sauce with caramelized onions, gruyere cheese, mushrooms, pancetta, and pasta. You can't beat this gourmet-style dish!
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Ingredients
Sauce
- 1 cup beef broth
- ½ cup chicken broth or beef broth. See notes.
- 1 cup half and half
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard can sub mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried thyme, oregano
Pasta
- 1 tablespoon olive oil
- 8 oz. white button mushrooms
- Salt/Pepper to taste
- 4 oz. pancetta diced
- 2/3 cup dry white wine see notes
- 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. Can sub mozzarella
- ½ cup Parmesan Cheese freshly grated
- ¾ pound orecchiette pasta
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Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. (Although you can shred/grate the cheese while the onions cook.)
- Heat the olive oil over medium-high heat. Add the mushrooms and sauté for 3 minutes. Sprinkle with salt, this will further enhance their flavor. Add the pancetta and sauté for 3 to 4 more minutes. Remove and set aside.
- Turn the heat off. Add the wine to the same skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce.
- Add the butter and the sliced onions. Cook, stirring frequently, for 10 minutes.
- Reduce the heat to medium-low and continue to cook, stirring frequently, until caramelized, about 35 more minutes. Reduce heat slightly if the onions begin to cook too quickly. Add a splash more olive oil or wine to the skillet if additional moisture is needed.
- While the onions caramelize, begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
- Add the garlic to the onions and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.
- Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Reduce the heat of the sauce to low. Gradually sprinkle in the cheese, stirring continuously, until combined.
- Add the mushrooms and the pancetta and stir to combine. Add the cooked pasta gradually, until your desired sauce-to-pasta ratio is obtained. Serve!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Wine: Pinot Grigio, Sauvignon Blanc, and Chardonnay are great wine choices for this recipe. Chicken or beef broth can be used if you don't cook with wine.
- Pasta: Orecchiette is a fun pasta choice for this, but other options include penne, ziti, medium shells, cavatappi, farfalle, and rigatoni.
- Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan and Emmiusa Gruyere.
- Mozzarella Cheese can be used instead of Gruyere. Use whole milk, low moisture mozzarella. I like using Galbani or Dragone.
- Add the cheese over low heat, a base that's too hot will cause the dairy to separate and create a grainy consistency.
- Mushrooms: White button mushrooms work well in this, baby portabella mushrooms or cremini mushrooms are great varieties too.
- Onions: Do your best to slice them all the same size so that they cook evenly.
- Hot Sauce: This is a flavor enhancer in this recipe and doesn’t make the end result spicy, I use Frank’s Hot Sauce.
- Pancetta: I use Veroni diced Pancetta. Bacon or even finely diced ham can also be used. If you go meatless, consider adding 1/2 bouillon cube to the sauce to replace some of that savory depth of flavor.
- Broth: It may seem counterintuitive to use chicken and beef broth in this recipe, but it adds a nice depth of flavor. All beef or all chicken broth may also be used.
- Pasta Water: Always feel free to reserve pasta water as a precaution for creamy sauces. If the sauce becomes thick/clumpy, a small splash of pasta water will smooth it out.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
56g
(19%)
Protein
20g
(40%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
61mg
(20%)
Sodium
690mg
(29%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
506IU
(10%)
Vitamin C
7mg
(8%)
Calcium
268mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 690mg | 29% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 268mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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