Recipe: Caramelized Onion and Mushroom Pasta

Caramelizing onions for our caramelized onion and mushroom pasta is best referred to as a ‘labor of love’.  While it is undoubtedly worthwhile and not a complicated process, it takes patience.  The time devoted to this craft is what yields the oh-so-sweet end result of onions that have transformed into a caramel-like color with an incredible depth of flavor.  Hence why they deserve to be the star of the show.  And the magic of pasta water plays an essential role in thickening the mixture to pull it all together.

If you’re looking for a cozy pasta dish sans red sauce that sneaks in some veggies, this caramelized onion and mushroom pasta is the one for you!  Pair it with your favorite simple chicken, pork, or fish recipe and a side salad for a satisfying, plate method meal.

French Onion and Mushroom Pasta

Serves 4-6

Ingredients

• 3 Tbsp olive oil
• 1 Tbsp butter
• 3 yellow onions, thinly sliced
• 1/4 tsp salt
• 12 oz dried pasta, such as radiators, rotini, or penne
• 4 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 Tbsp fresh thyme
• 2 C beef broth (or vegetable broth)
• 1/2 C reserved pasta water
• Salt and freshly ground black pepper to taste
• Fresh parsley and grated parmesan, for serving

Directions

1. Heat the oil and butter in a large skillet over medium heat.  When the mixture is shimmering, add the onions and 1/4 tsp of salt.
2. Cook, stirring frequently until deeply caramelized. This will take about 25-30 minutes. If at any point the onions appear dry or begin to burn, add a splash of water.
3. As the onions are approaching the final minutes of cooking (around the 22-minute mark), place a stockpot of water onto the stove.
4. Bring the water to a boil and cook the pasta to al dente (according to package directions for the type of pasta).  The noodles should still be a bit firm so they can finish cooking in the sauce.  Reserve 1 cup of pasta water, strain the noodles, and set aside separately.
5. Once onions have caramelized and reduced in volume significantly, add the garlic, mushrooms, and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften.
6. Stir in the broth, reserved pasta water, and noodles.  Allow to simmer for 2-3 minutes to thicken the sauce with starches in the pasta and liquid.
7. Season with salt and freshly ground black pepper.
8. Top with fresh parsley and grated parmesan, if desired.  Divide between bowls and serve warm.

Swap:

• For the mushrooms: zucchini or summer squash, halved and quartered

Recipe adapted from: https://wanderingchickpea.com/2021/11/06/one-pot-french-onion-pasta/