One-pot French onion pasta

A rich and creamy one-pot dish that is easily adaptable to be vegan or gluten-free.

Serves: 4-6

INGREDIENTS

1/4 cup olive oil

3 yellow onions, thinly sliced

4 garlic cloves, minced

8 oz cremini mushrooms, sliced

1 tbsp fresh thyme

1/2 cup dry white wine

2 tbsp all purpose flour

2 cups beef broth (or vegetable broth)

2 cups water

12 oz dried orecchiette or other short cut pasta

1 tbsp sherry vinegar

Salt and freshly ground black pepper to taste

Fresh herbs and toasted breadcrumbs for serving (optional)

METHOD

Heat oil over a large skillet over medium heat. When shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized. About 25-30 minutes.

Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.

Pour in the beef stock (or vegetable stock) and water. Season with salt and freshly ground black pepper. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente. (Keep in mind that other pasta shapes will have different cook times).

Turn off the heat and stir in the sherry vinegar. Serve warm.

Recipe credit: Wandering Chickpea

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