The Best One Pot French Onion Pasta
French Onion Pasta melds the sumptuous, caramelized essence of classic French onion soup with pasta, resulting in a delectable fusion dish. Sweet caramelized onions, savory beef broth, and melted cheese envelop al dente pasta, crafting a hearty and gratifying dinner option.
Servings: 6 Servings
Calories: 573kcal
Cost: $16.00
Equipment
- 1 large pot or dutch oven
Ingredients
- 1 lb ground beef
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 large onions cut in half then thinly sliced
- 3 cloves garlic minced
- 1 cup sliced mushrooms
- 2 tablespoons worcestershire divided divided
- 2 tablespoons all purpose flour
- ½ cup white wine
- 1 lb rotini
- 3 cups beef broth
- 1 cup water
- 2 teaspoons dried thyme
- ½ cup Parmesan cheese
- Parsley
Instructions
- Add ground beef to pot over medium-high heat to a large pot or large dutch oven. Season with salt and black pepper. Cook until completely browned and broken up. Stir and separate with a spatula frequently. Once the beef has browned, drain and set aside.1 lb ground beef, salt and pepper
- To the same pot add the olive oil, sliced onions, and garlic. Cook stirring occasionally over medium heat for about 3-4 minutes or until the onion is browned and caramelized. You may need to stir in 1 tablespoon of water to prevent the onions from burning at the bottom of the pan.1 tablespoon olive oil, 2 large onions , 3 cloves garlic
- Add mushrooms and cook for a few more minutes until softened. Add 1 tablespoon Worcestershire sauce to deglaze the pan. Stir for a few more seconds until most of the liquid has been absorbed. It’s okay if your mushrooms are still firm. They’re going to cook down when we add the broth.1 cup sliced mushrooms, 2 tablespoons worcestershire divided
- Add ground beef back to the pot and stir in flour until the flour evenly coats everything in the pot.2 tablespoons all purpose flour
- Deglaze the pan with white wine. Stir making sure there are no lumps.½ cup white wine
- Add rotini, beef broth, water, and thyme. Press pasta under the liquid the best you can. Bring mixture to a boil and reduce heat to a simmer. Cook uncovered for 10 minutes or until rotini is al dente. Stir occasionally to ensure the pasta cooks evenly.1 lb rotini, 3 cups beef broth, 1 cup water, 2 teaspoons dried thyme
- Once done, remove from heat and stir in 1 tablespoon Worcestershire sauce and parmesan cheese. Garnish with fresh parsley and serve immediately.½ cup Parmesan cheese, Parsley
Nutrition
Calories: 573kcal | Carbohydrates: 64g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 715mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 162mg | Iron: 4mg