French Onion Pasta

Ingredients

• 2 large Onion (thinly sliced)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 teaspoon Kosher Salt (for seasoning onions)
• 3 cloves Garlic (minced; can use frozen minced garlic)
• 8 ounces Mushrooms (sliced; any variety works)
• 1 teaspoon Fresh Thyme (leaves only; plus extra for garnish)
• ½ cup White Wine (dry; can substitute water or broth)
• 2 tablespoons All-Purpose Flour (helps thicken the sauce)
• 4 cups Beef Broth (low‑sodium)
• 4 cups Water (equal to broth amount)
• ½ teaspoon Black Pepper (freshly ground)
• 8 ounces Small Pasta (Orzo) (auriciete or any small pasta shape)
• 1 tablespoon Apple Cider Vinegar (adds brightness; can use white vinegar or lemon juice)
• 1 teaspoon Fresh Thyme (garnish) (optional garnish)

Instructions

1. Slice onions and prep aromatics

   Thinly slice the onions, mince the garlic, slice the mushrooms, and pick the thyme leaves.

   Time: PT5M

2. Caramelize onions

   Heat olive oil in a large deep pan over medium heat until shimmering. Add the sliced onions and a pinch of kosher salt. Stir frequently and cook until deep golden brown, about 25 minutes.

   Time: PT25M

   Temperature: Medium heat

3. Add garlic, mushrooms, and thyme

   Add the minced garlic, sliced mushrooms, and fresh thyme leaves to the pan. Cook for about 5 minutes, stirring, until the mushrooms soften and turn brown.

   Time: PT5M

   Temperature: Medium heat

4. Deglaze with white wine

   Pour the white wine into the pan, stirring to loosen the caramelized bits. Let it reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Add flour

   Sprinkle the flour over the mixture and stir continuously for 2 minutes to cook out the raw flour taste.

   Time: PT2M

   Temperature: Medium heat

6. Add broth and water, bring to boil

   Add the beef broth and an equal amount of water. Season with a pinch of salt and freshly ground black pepper. Increase heat and bring to a rolling boil.

   Time: PT5M

   Temperature: High heat to boil

7. Add pasta and simmer

   Stir in the small pasta (orzo). Reduce heat to a gentle boil and cook, stirring occasionally, until the pasta is tender, about 10 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

8. Adjust liquid if needed

   If the sauce has reduced too much before the pasta is done, add a splash of hot water until the pasta remains coated but not dry.

   Time: PT2M

9. Finish with vinegar and garnish

   Turn off the heat, stir in the tablespoon of vinegar, and sprinkle extra fresh thyme on top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g