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Ingredients

Adjust Servings:
Sweet Onions – 3
Olive Oil – 3 tbsp
Butter – 1 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Ground Black Pepper – ½ tsp
Dry White Wine – ½ cup
Thyme – 1 tbsp Fresh leaves
Parsley – ¼ cup
Water – 2 cups
Beef Broth – 2 cups
Worcestershire Sauce – 1 tbsp
Dry Pasta – 12 oz (340 g) Linguine
Parmesan – 1 cup Grated
Gruyere – 1 cup Grated

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French Onion One-Pan Pasta

French Onion One-Pan Pasta

  • 45 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Inspired by the delicious all-time favorite French onion soup, this one-pan pasta is a flavorful, savory dish that will surely make your taste buds lust after seconds. Better still, it is easy to prepare, and it makes a comforting and satisfying meal.

You start by caramelizing sweet onions — the vegetable releases its natural sugars, enhancing the taste of the dish. Next, you add water, broth, and dry white wine, some aromatic flavorings, and dried linguine to the pan. Finally, bring everything to a boil and cook until your pasta is tender. Voila! This French onion pasta proves that you only need one pan to make an unbelievably enjoyable meal.

Steps

1
Done

Place a large pan over moderately high heat and add olive oil and butter.

2
Done

Stir in thinly-sliced onions and cook for 15 minutes, occasionally stirring.

3
Done

Add minced garlic, salt, and ground black pepper and cook until onions have browned (approximately 5 minutes). Stir in dry white wine.

4
Done

Add water, beef broth, fresh thyme leaves, chopped parsley, and Worcestershire sauce. Break linguine in half and add to the mixture; stir thoroughly. Bring to a boil and cook for 10 minutes, occasionally stirring. Remove from heat and cover for 3 minutes.

5
Done

Add grated Parmesan and Gruyere.

Be sure to garnish the dish with thyme sprigs and chopped parsley for an even more flavorful, sophisticated taste. Have a wonderful meal!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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