One Pot French Onion Pasta

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 (use gluten free if desired)
1 tbsp sherry vinegar
Salt and freshly ground black pepper to taste
Fresh herbs and toasted breadcrumbs for serving (optional)

Instructions:
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.

Tips for Making One Pot French Onion Pasta:
– When cooking the onions, it’s best to stir them every 3-4 minutes or so. If you don’t stir them enough, they will burn, but if you stir them too often, they will not have a chance to brown.
– To make this One Pot French Onion Pasta vegan, replace beef stock with vegetable stock. It will not have the same flavors as a traditional French onion soup, but it will still be delicious!
– For gluten free, use gluten free pasta and flour substitute. The flour can also be omitted entirely, the pasta dish just won’t be as creamy.
– Keep in mind that other types of pasta will have different cook times. I strongly recommend orecchiette because it holds the sauce really well, but other short cut pastas work as well. Make sure you read the package instructions for specific cook times and start tasting early for doneness.

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