One-Pot French Onion Pasta
July 14, 2015
Categories: Dinner, Lunch, Main Dish, Side Dishes, Dairy, Cheese, Parmesan, Pasta, Spaghetti, Vegetables, Onions, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Pantry/Shelf, Quick Meals, Entertaining, Fall/Autumn, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Vegetarian, Spring, Kosher Dairy more
"This recipe is from joythebakerdotcom and you can serve it as a main course or as a side. This One-Pot pasta comes together easily and makes the house smell like an onion dream. The onions actually cook longer than the pasta itself. It is both slightly sweet and salty. As the onions cook down, they take on a tender and sweet quality. It’s lovely, but you may find yourself adding a bit more salt and Parmesan cheese than you might expect. The fresh arugula adds a nice spice to the pasta. Red pepper flakes are also divine for a little added spice. You might want to add cooked sausage too!"
- Serving Size: 1 (442.7 g)
- Calories 451.8
- Total Fat - 14.5 g
- Saturated Fat - 3.5 g
- Cholesterol - 7.6 mg
- Sodium - 595.8 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 1.5 g
- Sugars - 3.7 g
- Protein - 14.2 g
- Calcium - 65.8 mg
- Iron - 3.6 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.5 mg
Place a large heavy bottom sauce pan over medium heat.
Add the olive oil and butter, and stir until butter is melted.
Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes.
Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam.
When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan.
Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once.
Return to medium heat, and bring to a simmer. Place the lid on the pan, and allow to simmer for 5 minutes.
Remove the lid to toss and stir the pasta, for about 3 minutes.
Return the lid, and allow to cook for another 5 minutes.
Remove the lid and taste the pasta for doneness.
There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits.
To serve, spoon into large bowls, top with Parmesan cheese and fresh arugula.
Tips & Variations
No special items needed.