French Onion Pasta
French onion pasta, featuring caramelized onions, and thyme until al dente. A splash of cream and a grating of cheese makes this ultra comforting.
Servings: 2 large servings
Calories: 811kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion peeled and thinly sliced
- Salt and black pepper
- 5 sprigs fresh thyme
- 1 ½ teaspoons sherry vinegar
- ½ cup dry white wine
- 8 ounces dried pasta like spaghetti or rigatoni
- 3 cups vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon white miso paste
- ¼ cup finely grated parmigiano-reggiano cheese plus more for serving
- ¼ cup heavy cream
Instructions
- In a wide dutch oven or heavy-bottomed pan, melt 2 tablespoons unsalted butter over medium heat. Add 1 large onion (sliced) and a big pinch of salt and pepper, and stir to combine. Cover for 5 minutes.
- Remove the lid, and lower the heat to medium-low. Add 5 sprigs fresh thyme, and saute onions for 18 - 25 minutes or until nicely golden brown. If needed, lower the heat to low to prevent the onions from browning too quickly.
- Add 1 ½ teaspoons sherry vinegar and ½ cup dry white wine, and deglaze the pot. Use a wooden spoon to scrape up any bits stuck to the bottom. Bring to a boil, and simmer the wine until reduced by half, about 2 - 3 minutes. Season again with salt and pepper as needed.
- Add 8 ounces dried pasta, and pour 3 cups vegetable broth and 1 teaspoon Worcestershire sauce over the pasta until fully submerged. Bring to a boil, gently pressing the pasta into the liquid as it softens. Cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced to a sauce, about 12 - 15 minutes.
- Remove from the heat, then stir in 1 tablespoon white miso paste, ¼ cup finely grated parmigiano-reggiano cheese, and ¼ cup heavy cream until combined. Discard the sprigs of thyme. Season once more with salt and a generous grating of black pepper.
- Divide pasta amongst serving bowls and top with more grated cheese. Serve warm and enjoy!
Note: If the pan becomes dry before the pasta is tender, add hot water a splash at a time. If the pasta is nearly tender but the sauce is still watery, increase the heat briefly to reduce it, stirring frequently.
Notes
Equipment: Use a pan wide enough to hold and cook the spaghetti.
Nutrition
Calories: 811kcal | Carbohydrates: 104g | Protein: 23g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 598mg | Potassium: 527mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1025IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 3mg
