Creamy One Pot French Onion Pasta
Equipment
- large pot or dutch oven
- wooden spoon
- knife
- cutting board
- Measuring spoons and cups
Ingredients
- ½ stick unsalted butter
- 3 medium yellow onions thinly sliced
- 3 garlic cloves minced
- 2 tbsp white wine vinegar or sherry vinegar
- 8 cups beef broth or substitute vegetable broth or chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ tbsp dried thyme or 1 tbsp fresh thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 lb dry pasta egg noodles or medium shells
- ¼ cup heavy cream
- Provolone or parmesan cheese for topping
Instructions
- Melt the butter in a large pot or dutch oven over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they turn a deep golden brown.
- Stir in the minced garlic and cook for 1 minute.
- Deglaze the pot with white wine vinegar, scraping up any browned bits with a wooden spoon.
- Pour in the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine, then bring to a rolling boil.
- Add the pasta, ensuring it’s submerged in the liquid. Cover and reduce the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Remove the bay leaf and thyme sprigs if using fresh thyme. Stir in the heavy cream until the sauce is smooth and creamy.
- Serve hot, topped with shredded provolone or parmesan cheese.
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