One Pot French Onion Pasta With Mushrooms

This weeknight pasta dish comes together in one pan and celebrates the bold flavors of French Onion Soup—made a touch lighter with the addition of Parmesan cheese instead of Gruyère. The trick here is to use the biggest pan you have, and to let the onions take their time to truly caramelize – you’ll thank yourself for spending the extra time when you take your first bite.

Instructions

1. In a very large heavy bottomed skillet, heat olive oil over medium heat. When shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until onions have softened and are just beginning to brown, about 20-25 minutes.
2. Increase the heat to medium-high and continue cooking the onions for an additional 25-30 minutes, or until deeply caramelized. If they start sticking to the pan or browning too quickly, lower the heat to medium, add 1 tablespoon of water and scrape the bottom of the pan to loosen up the flavorful bits.
3. Once the onions are caramelized, fold in the mushrooms, garlic and thyme. Sauté for 4-5 minutes, or until the mushrooms begin to soften.
4. Add the wine to deglaze the pan and cook off for 2 minutes. Add the butter and stir until it’s melted. Then slowly add the flour, stirring until it’s incorporated. Add the beef stock and water, and bring mixture to a boil.
5. Fold in the pasta shells, decrease the heat to low and simmer gently 14-16 minutes, or until the pasta is al dente and has soaked up much of the liquid (depending on the size of the pan you’re using, you may need a few additional minutes). Note that the pasta will continue to soak up liquid as it sets and is served.
6. Fold in 1/2 teaspoon salt and the Parmesan cheese. Let pasta sit for five minutes to cool slightly and allow the noodles to continue to soak up the liquid. Taste and season with additional salt and pepper, as desired. Serve warm.