SAVE this for later!! One-Pot French Onion 🧅 Pasta Meal Prep 👌🏽

Ingredients

• 2 tablespoons Ghee (or butter; melted before adding aromatics)
• 1 large Yellow Onion (peeled and diced)
• 1 tablespoon Honey (adds a subtle sweetness to the onions)
• 3 cloves Garlic (minced)
• 8 ounces Mushrooms (sliced; any variety works)
• 1 teaspoon Fresh Thyme (leaves stripped from stems)
• 1 tablespoon Seasoning Mix (see video comments – typically salt, pepper, onion powder)
• 1 pound Ground Bison (lean; break up while cooking)
• 1 tablespoon Worcestershire Sauce (adds depth to the meat)
• 8 ounces Penne Pasta (dry weight)
• 3 cups Chicken Bone Broth (low‑sodium; can substitute with vegetable broth)
• 4 ounces Goat Cheese (soft, crumbled; adds creamy tang)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the mushrooms, strip the thyme leaves, and measure out the honey, seasoning mix, Worcestershire sauce, broth, pasta, and goat cheese.

   Time: PT10M

2. Sauté Aromatics

   Heat the pot over medium heat, add the ghee (or butter) and let melt. Add the diced onion, honey, minced garlic, sliced mushrooms, fresh thyme, and the seasoning mix. Cook, stirring occasionally, until the onion is soft and lightly caramelized, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium heat

3. Brown the Ground Bison

   Push the aromatics to the sides of the pot, add the ground bison, and drizzle the Worcestershire sauce over it. Break the meat apart with the spoon and cook until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Cook Pasta in Broth

   Stir the penne pasta into the pot, then pour in the chicken bone broth. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 12 minutes.

   Time: PT12M

   Temperature: medium‑high to bring to boil, then medium simmer

5. Finish with Goat Cheese

   Remove the pot from heat and stir in the crumbled goat cheese until it melts into a creamy sauce that coats the pasta.

   Time: PT2M

6. Portion and Store

   Divide the pasta evenly among four meal‑prep containers. Let cool for a few minutes, then seal and refrigerate.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g