Short Description

A hearty and deeply flavorful one‑pot pasta featuring rich caramelized onions, savory mushrooms, and a splash of white wine—all coated in a silky sauce and finished with sherry vinegar for brightness.

Why You’ll Love This Recipe

All in one pot for minimal cleanup
Complex caramelized onion flavor without fuss
Creamy and comforting but lighter than traditional sauces
Elegant and satisfying with simple pantry ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh thyme
1/2 cup dry white wine
2 tablespoons all‑purpose flour
2 cups beef broth (or vegetable broth)
2 cups water
12 ounces dried orecchiette or other short cut pasta
1 tablespoon sherry vinegar
Salt and freshly ground black pepper, to taste
Fresh herbs and toasted breadcrumbs, for serving (optional)

Directions

In a large skillet or heavy pot, heat the olive oil over medium heat until shimmering. Add the sliced onions with a generous pinch of salt and cook, stirring frequently, until deeply caramelized—about 25 to 30 minutes.
Add the minced garlic, sliced mushrooms, and fresh thyme. Sauté for 3 to 4 minutes until mushrooms soften.
Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Stir in the all‑purpose flour and cook for another 2 to 3 minutes until the mixture thickens slightly.
Add the beef or vegetable broth and water. Season with salt and freshly ground black pepper to taste. Bring the liquid to a boil.
Add the dried orecchiette (or other short pasta) and cook for 8 to 10 minutes (or until al dente, noting that timing may vary with pasta shape), stirring occasionally to prevent sticking.
Turn off the heat and stir in the sherry vinegar. Adjust seasoning if needed.
Serve warm, topped with fresh herbs and toasted breadcrumbs if desired.

Servings And Timing

Servings: Serves 3–4 as a main dish or 5–6 as a side
Prep Time: ~10 minutes
Cook Time: ~40 minutes (mostly caramelizing time)
Total Time: ~50 minutes

Variations

Vegetarian or vegan: Use vegetable broth and omit mushrooms or swap with vegan mushroom broth; use olive oil or vegan butter.
Add protein: Stir in cooked shredded chicken, sliced sausage, or crispy tofu in the final step.
Cheesy option: Mix in grated Parmesan or Pecorino just before serving.
Extra veggies: Fold in baby spinach or peas during the last minute of cooking.
Herbal twist: Try fresh rosemary, sage, or tarragon instead of thyme.

Storage/Reheating

Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Gently reheat on the stovetop over low heat; add a splash of broth or water if the sauce thickened too much. You can also microwave on medium power, stirring halfway through.

FAQs

1. Can I use another pasta shape instead of orecchiette?

Yes. Any short pasta like penne, rigatoni, or fusilli will work. Adjust cooking time according to package instructions.

2. How do I get onions to caramelize deeply without burning?

Be patient and keep the heat at medium, stirring regularly. If onions begin to burn, reduce the heat and add a splash of water or broth.

3. Can I skip the wine?

You can substitute with extra broth or add a tablespoon of lemon juice for acidity, though flavor depth may be reduced.

4. Is there a non‑alcoholic option that mimics wine flavor?

Use white grape juice or apple cider vinegar diluted with water for tang—use sparingly and taste as you go.

5. Can I make this ahead?

Partially: caramelize onions and prepare sauce base ahead of time. Cook pasta just before serving to maintain texture.

6. Can I freeze leftovers?

It’s not ideal: pasta may become soggy or separate upon reheating. Better to refrigerate and consume within a few days.

7. What kind of mushrooms work best?

Cremini work well for their earthy flavor. You can also use button mushrooms or sliced portobello.

8. How much sherry vinegar should I use?

Use the 1 tablespoon specified. Taste and adjust slightly if needed—vinegar adds brightness and balances richness.

9. Are breadcrumbs necessary?

No, they’re optional—but toasted breadcrumbs add a lovely crunch and textural contrast.

10. How can I make this vegan?

Use vegetable broth, vegan butter or oil, and omit cheese. Ensure your breadcrumbs are vegan if using.

Conclusion

This One Pot French Onion Pasta brings together deeply caramelized onions, savory mushrooms, and pasta for a cozy and flavorful meal made in a single pot. It’s elegant enough for weekend dinners but simple enough for busy evenings—with optional add‑ins like protein or vegetables, this dish is versatile, satisfying, and easy to love.

Ezabella

One Pot French Onion Pasta