If you love French Onion Soup, you will love this pasta dish! It's my favorite amongst all the baked pasta dishes that I've tried.
One Pot Creamy French Onion Pasta Bake
(Source: Half Baked Harvest)
4 tablespoons butter
2-3 medium yellow onions, thinly sliced
2 teaspoons honey
1 cup dry red wine, such as Cabernet Sauvignon
2 cloves garlic, minced or grated
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves (or 2 teaspoons dried
thyme)
kosher salt and black pepper
3 cups low sodium chicken broth (use vegetable broth, if
vegetarian)
1 tablespoon Worcestershire sauce (use soy sauce, if
vegetarian)
2 leaves bay leaves
1 pound of your favorite short cut pasta
1/4 teaspoon cayenne pepper using more or less to your taste
1 1/4 cups heavy cream, whole milk, or canned coconut
milk
1/3 cup crumbled gorgonzola cheese (optional)
2 cups shredded gruyere cheese
Preheat the oven to 400 degrees F. Melt the butter,
onions, and honey together in a large pot over medium-high heat. Cook, stirring
occasionally until softened, about 5 minutes. At this point, you want to slowly
add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the
onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of
wine and the onions are deeply caramelized.
Add the garlic, mushrooms, thyme, and season with salt
and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the
broth, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a
boil. Stir frequently until the pasta is al dente and the broth has been
absorbed, about 8-10 minutes. Stir in the cayenne, cream, gorgonzola, if using,
and 1/2 cup gruyere cheese. Remove from the heat. If needed, transfer the pasta
to a baking dish. Top with the remaining gruyere cheese. Transfer the baking
dish to the oven and bake 20 minutes or until the cheese has melted and is
lightly browned on top. Cool 5 minutes before serving. Serve with fresh thyme.
Enjoy!
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