Description
This French Onion Pasta recipe combines the rich, caramelized flavors of French onion soup with tender orecchiette pasta, sautéed mushrooms, and savory pancetta, all coated in a creamy, cheesy sauce made with Gruyere and Parmesan. It’s a comforting and sophisticated dish perfect for a hearty meal.
Ingredients
Scale
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
- Prepare Sauce Mixture: 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.
- Sauté Mushrooms and Pancetta: 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.
- Deglaze with Wine: 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.
- Cook Onions: Add butter and sliced onions to the skillet with the wine. Cook stirring frequently for 10 minutes over medium heat until they begin softening.
- Caramelize Onions: 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.
- Boil Pasta: 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.
- Add Garlic and Flour: 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.
- Add Sauce Mixture and Simmer: 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.
- Add Cheese: Reduce heat to low and gradually sprinkle in shredded Gruyere and freshly grated Parmesan cheese, stirring constantly until fully incorporated and smooth.
- Combine Mushrooms, Pancetta, and Pasta: 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.
- Serve: 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.
