One-pot French onion and mushroom pasta

Now that we’re done with Thanksgiving and in Christmas mode, I’m spending less time in the kitchen and more time shopping online and out there. Easy and quick dinners are a must no matter what time of the year, but for me, December is the winner month for all fast meals.

This one-pot French onion and mushroom pasta is one of the easiest and tastiest dishes to make—and eat! It’s just so good. The pasta, the caramelized onions, the mushrooms and the cheese. Love, love and love it! And because this is dealicious cooking, here’s the deal: everything gets started in one pot and ends in the same pot!

Confession alert! I’m not a one-pot pasta believer. I still think that pasta needs to be cooked separately, always al dente and finished in whatever sauce or juice it’s destined to be. But this recipe works better in one pot where most of the sauce is absorbed by the pasta and a little cream plus cheese help to wrap the flavors together.

One-pot French onion and mushroom pasta

  • Serves: 4
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Ingredients

  • 4 tablespoons olive oil
  • 2 small red onions thinly sliced
  • 1 tablespoon brown sugar
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 cups chicken broth
  • 12 ounces pasta of your choice
  • 3 cups sliced mushrooms (white button and/or crimini)
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 fresh oregano springs (optional and can be replaced with 1 tsp dry oregano)
  • 1/2 cup sour cream
  • 1/2 cup cream
  • 1 cup shredded gruyere cheese
  • 1/4 cup parmesan cheese
  • salt & pepper to taste

Instructions

  1. Heat a large pot over medium-high heat and add the OO. Add the onions and brown sugar. Cook about 5-8 minutes, stirring frequently, until softened and brown. Toss the mushrooms+garlic, season with salt and pepper, and cook until mushrooms are soft. Add the Worcestershire sauce and wine and let it cook into the onions.
  2. Pour in the chicken broth and bring to a boil. Add your pasta, bay leaves and oregano, cook covered, stirring often until most of the liquid has been soaked up by the pasta and the pasta is al dente. Taste the pasta for doneness. Allow to cook more (if still crunchy), or allow some of the liquid to cook off. The pasta will absorb more of the liquid as it sits.
  3. Stir in the sour cream+cream and half the gruyere cheese. Cook 2 minutes and then remove from the heat. Top with the remaining cheese (gruyere and parmesan) Let it sit uncovered for 5 minutes before serving.

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