French Onion Pasta with Mushrooms and Cheese Recipe

Ingredients

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 Vegetables

• 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

1. Combine the 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 this mixture aside.
2. Heat olive oil over medium-high heat in a large skillet. Add the mushrooms and sauté for 3 minutes, then season with salt to enhance flavor. Add diced pancetta and continue to sauté for 3 to 4 minutes until cooked. Remove the mixture and set aside.
3. Turn the heat off briefly, then add white wine to the same skillet and return heat to medium. Use a silicone spatula to scrape and ‘clean’ the bottom and sides of the skillet to incorporate all browned bits into the sauce, enhancing the flavor.
4. Add butter and sliced onions to the skillet with the wine. Cook stirring frequently for 10 minutes over medium heat until they begin softening.
5. Reduce heat to medium-low and continue cooking, stirring frequently, for about 35 minutes until the onions are deeply caramelized. Adjust heat as needed to prevent burning, and optionally add a splash of olive oil or wine if the onions need more moisture.
6. While onions cook, bring a large pot of salted water to a boil (using about ½ tablespoon kosher salt). Cook the orecchiette pasta according to package instructions until al dente, then drain.
7. Add minced garlic to the caramelized onions and cook for 1 minute. Stir in the flour and cook for 2 minutes, stirring continuously to eliminate raw flour taste.
8. Gradually add the prepared sauce mixture to the skillet in small splashes, stirring continuously. Bring the sauce to a gentle boil then reduce heat to simmer, partially covered, while the pasta cooks.
9. Reduce heat to low and gradually sprinkle in shredded Gruyere and freshly grated Parmesan cheese, stirring constantly until fully incorporated and smooth.
10. Return the sautéed mushrooms and pancetta to the skillet and stir to combine. Add the cooked pasta gradually, stirring to achieve your preferred sauce-to-pasta ratio.
11. Once everything is well combined and heated through, serve the French Onion Pasta immediately for best flavor and texture.

Notes

• Wine: Use Pinot Grigio, Sauvignon Blanc, or Chardonnay for best flavor. If avoiding alcohol, use only chicken or beef broth.
• Pasta: Orecchiette is recommended, but penne, ziti, medium shells, cavatappi, farfalle, or rigatoni can substitute.
• Cheese: For best melting and flavor, shred cheese from blocks. Use whole milk, low moisture mozzarella if substituting Gruyere.
• Heat Control: Add cheese over low heat to prevent the sauce from separating or becoming grainy.
• Mushrooms: White button mushrooms are ideal; baby portabella or cremini mushrooms are good alternatives.
• Onions: Slice uniformly to ensure even caramelization.
• Hot Sauce: Used as a flavor enhancer without adding noticeable spiciness; Frank’s Hot Sauce is recommended.
• Pancetta: Verona diced pancetta is preferred. Substitute with bacon or finely diced ham if necessary. For a vegetarian option, add a half bouillon cube for savory depth.
• Broth: Combining chicken and beef broth enhances flavor depth; using all beef or all chicken broth is also acceptable.
• Pasta Water: Reserve some pasta cooking water to adjust sauce consistency if needed.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.