Description
French Onion Pasta combines the rich, deep flavors of caramelized onions, earthy mushrooms, and savory pancetta with a creamy cheese sauce over tender orecchiette pasta. This comforting and elegant dish is perfect for a cozy dinner or special occasion, with a delightful balance of umami and creamy textures.
Ingredients
Scale
Sauce
- 1 cup beef broth
- 0.5 cup chicken broth or beef broth
- 1 cup half and half
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard or mustard powder
- 1 teaspoon dried parsley
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Pasta and Toppings
- 1 tablespoon olive oil
- 8 oz white button mushrooms
- Salt and pepper to taste
- 4 oz pancetta, diced
- 2/3 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay recommended)
- 3 tablespoons butter
- 3 medium yellow onions, sliced into 1/4-inch strings (about 15 oz)
- 4 cloves garlic, minced
- 3 tablespoons flour
- 0.5 cup Gruyere cheese, shredded (can substitute mozzarella)
- 0.5 cup Parmesan cheese, freshly grated
- 0.75 pound orecchiette pasta
Instructions
- Prepare Sauce Mixture: Combine beef broth, chicken broth, half and half, hot sauce, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and oregano in a large measuring cup with a spout. Set aside for later use.
- Sauté Mushrooms and Pancetta: Heat olive oil over medium-high heat in a large skillet. Add mushrooms and sauté for 3 minutes, seasoning with salt to enhance flavor. Add diced pancetta and cook for an additional 3 to 4 minutes until both are browned. Remove from skillet and set aside.
- Deglaze Skillet with Wine: Turn heat off briefly, then pour the white wine into the same skillet. Turn heat back to medium and use a silicone spatula to scrape and clean the bottom and sides of the skillet to release flavorful bits.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often for 10 minutes until they begin to soften.
- Caramelize Onions: Reduce heat to medium-low and continue cooking the onions for about 35 minutes, stirring frequently. Adjust heat if onions cook too fast and add a splash of olive oil or wine if extra moisture is needed.
- Boil Pasta Water: While onions caramelize, bring a large pot of water to a boil. Add salt (about 0.5 tablespoon kosher salt) once boiling.
- Add Garlic and Flour: Stir minced garlic into caramelized onions and cook for 1 minute. Add flour and cook for 2 minutes, stirring continuously to form a roux.
- Add Sauce and Simmer: Gradually add the prepared sauce mixture to the skillet in small splashes while stirring constantly. Bring to a gentle boil, then reduce heat to a simmer, partially covered.
- Cook Pasta: Add orecchiette pasta to the boiling salted water and cook according to package instructions until al dente. Drain well once cooked.
- Add Cheese to Sauce: Lower sauce heat to low and slowly sprinkle in Gruyere and Parmesan cheese, stirring continuously until melted and combined.
- Combine Ingredients: Add sautéed mushrooms and pancetta back to the sauce and stir to combine.
- Mix Pasta with Sauce: Gradually add cooked pasta to the sauce, stirring gently to coat evenly. Adjust sauce-to-pasta ratio to your preference.
- Serve: Serve immediately while hot, pairing with extra cheese if desired.
Notes
- Wine: Use Pinot Grigio, Sauvignon Blanc, or Chardonnay for best flavor; chicken or beef broth can substitute if avoiding alcohol.
- Pasta: Orecchiette is recommended; alternatives include penne, ziti, medium shells, cavatappi, farfalle, or rigatoni.
- Cheese: Shred from block cheese for better melting and flavor; whole milk, low-moisture mozzarella can replace Gruyere.
- Add cheese over low heat to avoid separation and grainy texture.
- Mushrooms: White button mushrooms are ideal; baby portabella or cremini are good alternatives.
- Onions: Slice uniformly for even caramelization.
- Hot Sauce: Adds depth without spiciness; Frank’s Hot Sauce recommended.
- Pancetta: Diced pancetta adds savory richness; bacon or finely diced ham can be used, or add 0.5 bouillon cube for vegetarian adaptation without meat.
- Broth: Using both chicken and beef broth gives depth, but either alone works.
- Reserve some pasta cooking water to loosen sauce if it thickens or becomes clumpy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
