This winter’s pasta recipe of the moment is inspired by French onion soup. How rich and creamy—and easy—it is.
1/4 cup olive oil
1 tablespoon butter
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 tablespoon fresh thyme (plus some for garnish)
1/2 cup dry white wine
2 tablespoons all-purpose flour
2 cups beef or vegetable broth
2 cups water
12 oz dried orecchiette or other short cut pasta
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste
- Caramelize the onions
Heat the oil and butter in a large skillet over medium heat. Add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized for about 25-30 minutes.
- Add in the other tasty ingredients
Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
- Cook the pasta
Pour in the stock and water. Season with salt and freshly ground black pepper. Bring to a boil, then add the pasta and cook for 8-10 minutes or until al dente.
- Don’t forget a dash of vinegar!
Turn off the heat and stir in the sherry vinegar. Serve warm with a sprinkle of fresh thyme.