It’s official… I’m super cold. This is probably my least favorite time of year. Cold weather weighs on me like a ton of bricks. The bright side is that I can prepare some hearty, hot meals for a little comfort. After spending a very cold and rainy Sunday in Brooklyn, I decided that I really needed some stick to your ribs soup. By the time I got to the grocery store, that craving totally evolved into an intense yearning for pasta. Whatever. I guess I shouldn’t shop when I’m hungry.
Anyway, I found this wonderful recipe that combines all the goodness of french onion soup with all the awesome of pasta. I mean, seriously, do I really need to explain? You must try this!
One-Pot Creamy French Onion Pasta Bake
Ingredients
- 4 tablespoons butter
- 2-3 sweet onions (I like to use 2 smaller onions)
- 1 tablespoon brown sugar
- 1 tablespoon worcestershire sauce
- 1 cup red wine
- 8 ounces button mushrooms, sliced
- salt + pepper, to taste
- 2 cloves garlic, minced or grated
- 3 cups low sodium vegetable broth + 3/4 cups water
- 1 pound of your favorite short cut pasta
- 2 bay leaves
- 2-3 fresh thyme sprigs
- 1 1/4 cups heavy cream
- pinch of cayenne pepper
- 6 ounces gruyere cheese, shredded
- 1/3 cup gorgonzola cheese, crumbled (optional)
Directions
- Heat a large high-sided dutch oven over medium-high heat and add the butter
- Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened
- Slowly add the Worcestershire sauce and the wine, let them cook into the onions, add more and continue to cook
- Repeat until the the wine is gone and the onions are caramelized to your liking
- Preheat the broiler to high
- Toss the mushroom and garlic in with the caramelized onions, season with salt + pepper
- Cook another 3-4 minutes
- Pour in the vegetable broth + water and bring to a boil
- Add your pasta, bay leaves and thyme, cook, stirring often until most of the liquid has been soaked up by the pasta and the pasta is al dente
- Stir in the cream and a pinch of cayenne pepper
- Stir in half the gruyere cheese and the gorgonzola cheese
- Cook 2 minutes and then remove from the heat
- Top with the remaining cheese and place under the broiler for 1-2 minutes until the cheese is melted
- Serve warm, top with fresh thyme and parsley if desired
Source: Half Baked Harvest
I’m with you about not enjoying the cold weather. I loathe the cold, dark, dreary days. This dish will be a must try for me this season! Yum!