One-Pot French Onion Soup Pasta

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 3 large yellow onions (Thinly sliced)
• Kosher salt (A big pinch, plus more to taste)
• freshly ground black pepper (To taste)
• 4 garlic cloves (Minced)
• 2 tsp fresh thyme leaves (Chopped)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 0.25 cup dry white wine
• 3 cup beef or vegetable stock (Use beef or vegetable stock)
• 12 oz short pasta (Such as small shells or penne)
• 1 cup water (Plus a splash more if the pot looks dry before the pasta is cooked through)
• 1 cup Gruyère cheese (Shredded, plus more for serving)
• 0.25 cup full-fat coconut milk
• fresh parsley (Chopped, for serving; optional)

Steps

1. 1

   Place a large Dutch oven or large, high-sided skillet over medium-high heat. Add the butter and olive oil and heat them together.

2. 2

   Add the sliced onions and a big pinch of kosher salt. Toss to coat the onions in the butter and oil.

3. 3

   Cook the onions, stirring frequently, until they are translucent and beginning to brown along some edges, about 10 minutes.

4. 4

   Reduce the heat to medium-low. Continue cooking the onions, stirring occasionally, until they have reduced significantly and are a deep golden-brown color, about 45 minutes.

5. 5

   Increase the heat to medium-high. Add the minced garlic and chopped thyme, then cook, stirring frequently, until fragrant, about 2 minutes.

6. 6

   Add the Worcestershire sauce and Dijon mustard and stir to combine.

7. 7

   Add the dry white wine. Cook for 1 to 2 minutes, scraping the bottom of the pot to loosen browned bits, until the wine has evaporated.

8. 8

   Add the stock, short pasta, and 1 cup of water. Bring the mixture to a simmer.

9. 9

   Reduce the heat to medium-low. Cook according to the pasta package instructions, stirring very frequently, until most of the liquid has evaporated and the pasta is tender. If the pot looks dry before the pasta is cooked through, add a splash of water.

10. 10

    Remove the pot from the heat.

11. 11

    Add the shredded Gruyère and coconut milk. Stir until the mixture is creamy and the cheese has melted.

12. 12

    Season with freshly ground black pepper and additional salt if needed. Serve topped with additional Gruyère and chopped parsley, if using.

Notes

The source warns that cooking time varies by pasta shape and type. The structured instructions contained a duplicated cooking block; it has been represented once here to avoid repeating the same actions.

Nutrition per serving

• main
• pasta
• one-pot
• French-inspired
• vegetarian option
• comfort food
• stovetop