French Onion Pasta Recipe
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Ingredients
- 16 ounces short pasta noodles, We used mini penne.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large white onions, sliced
- 8 ounces baby portabella mushrooms, sliced
- 1 cup beef broth, low sodium
- 1 cup dry white wine
- 2 thyme sprigs, fresh
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. Drain, and set aside.16 ounces short pasta noodles
- Melt the butter in a large pot over low heat. Add the olive oil and onions and cook for 15-20 minutes or until the onions have reduced significantly and caramelized. Don’t rush this process or the onions will burn.2 tablespoons unsalted butter2 tablespoons olive oil2 large white onions
- Stir in the mushrooms and cook for another 10 minutes or until the mushrooms have reduced significantly.8 ounces baby portabella mushrooms
- Pour in the beef broth, wine, thyme, Worcestershire sauce and salt and stir until combined. Bring the mixture to a simmer and allow it to simmer for 5 minutes.1 cup beef broth1 cup dry white wine2 thyme sprigs1 teaspoon Worcestershire sauce½ teaspoon salt
- Stir in the heavy cream and parmesan cheese until it is fully melted. Bring the mixture to a simmer again, and stir in the cooked pasta.1 cup heavy cream½ cup parmesan cheese
- Serve immediately with freshly minced thyme and toasted bread if desired.
- See post for tips, variations, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta. Actual calories will vary.
Nutrition
Serving: 2cupsCalories: 672kcalCarbohydrates: 77gProtein: 18gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 75mgSodium: 629mgPotassium: 591mgFiber: 4gSugar: 7gVitamin A: 947IUVitamin C: 5mgCalcium: 167mgIron: 2mg