Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
One-Pot French Onion Soup Pasta
One-Pot French Onion Soup Pasta
About the Recipe
There’s something about hunkering down inside that makes so many of us crave a bowl of creamy, hearty, stick-to-your ribs pasta. And thanks to the magic of one-pot pastas — meaning you cook both noodles and a sauce simultaneously in a single pot without having to drain the pasta — you don’t have to sacrifice time or face a mountain of dirty dishes to whip up this type of delicious, filling meal.
This particular pasta boasts all the classic flavors of French onion soup. Substituting beef broth and port for water during the pasta-cooking process adds richness to the sauce that forms in the pot, while a tangle of caramelized onions lends a hint of sweetness and familiarity of flavor to this bowl of comfort.
Recipe By: Lauren Shockey
Ingredients:
1 1/2 pounds yellow onions
3 tablespoons olive oil
12 ounces dried orecchiette pasta
1 (32-ounce) box low-sodium beef broth
2/3 cup water
1/3 cup ruby port
2 ounces Gruyère cheese, finely shredded (about 3/4 cup)
Kosher salt
Freshly ground black pepper
Getting it done:
• Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline). Heat 3 tablespoons olive oil in a large pot over high heat until shimmering. Add the onions and cook, stirring constantly, until dark and caramelized, about 15 minutes. Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes. Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup).
• Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed
Ingredients:
1 1/2 pounds yellow onions
3 tablespoons olive oil
12 ounces dried orecchiette pasta
1 (32-ounce) box low-sodium beef broth
2/3 cup water
1/3 cup ruby port
2 ounces Gruyère cheese, finely shredded (about 3/4 cup)
Kosher salt
Freshly ground black pepper
Getting it done:
• Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline). Heat 3 tablespoons olive oil in a large pot over high heat until shimmering. Add the onions and cook, stirring constantly, until dark and caramelized, about 15 minutes. Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes. Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup).
• Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed
About the Recipe
There’s something about hunkering down inside that makes so many of us crave a bowl of creamy, hearty, stick-to-your ribs pasta. And thanks to the magic of one-pot pastas — meaning you cook both noodles and a sauce simultaneously in a single pot without having to drain the pasta — you don’t have to sacrifice time or face a mountain of dirty dishes to whip up this type of delicious, filling meal.
This particular pasta boasts all the classic flavors of French onion soup. Substituting beef broth and port for water during the pasta-cooking process adds richness to the sauce that forms in the pot, while a tangle of caramelized onions lends a hint of sweetness and familiarity of flavor to this bowl of comfort.
Recipe By: Lauren Shockey
Nutritional Info
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