Be sure to try my Chicken Mac and Cheese and Mushroom Chicken Pasta recipes next!
French Onion Pasta
This incredible gourmet-style French Onion Pasta should go down in comfort food history! Orecchiette pasta is smothered in an amazing French Onion Sauce with creamy Gruyere and Parmesan cheese, along with earthy mushrooms and savory pancetta. This dish is definitely something that you would find in a restaurant, and you’ll be so proud to create it at home. Caramelizing the onions takes patience and time, but the end result is SO worth it. There are different varieties of pasta, cheese, and meat that you can use for this recipe. Be sure to check out my pro tips below for everything you need to know!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Sauté the mushrooms and pancetta in olive oil and set aside. Deglaze the skillet with wine and add butter.
Add the onions and cook until caramelized, stirring frequently. This will take about 45 minutes. Add garlic and flour and stir to combine. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in gruyere (or mozzarella) and Parmesan cheese.
Add cooked pasta and toss to combine. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers can be reheated in the microwave (I use “melt” mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat. Cream sauces don’t always reheat quite back to their original consistency, but this one comes close!
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box cheese grater – This recipe should be made with freshly grated Parmesan cheese, as it tastes better and melts much creamier. Pasta Strainer – This is mine 🙂 Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Gravy Master: A few drops of this into the sauce at any point in the process will add a darker color. You can use up to 1/2 teaspoon in this recipe. Note that this doesn’t alter the flavor as much as just adding a darker color.
