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I’ve told you before how much I love one-pot pasta and I’m sure I’ll have the occasion to tell you again. Well, this one is certainly no exception. While it takes a little longer than other one-pot pastas (because caramelized onions, which there’s just no substitute for), it still comes together entirely in one pot, and yes, that means you don’t even have to boil the noodles separately. It has all the rich nuanced flavor of French onion soup with the added comfort of pasta, and yes, that means it’s every bit as good as it sounds.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 2 teaspoons balsamic vinegar
- 3 cups beef broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- 8 oz orecchiette pasta
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- 1 1/2 cups Swiss or Gruyere cheese, grated
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Heat olive oil in a large pot over medium-high heat. Once hot, add the onions and cook, stirring constantly, until dark and caramelized about 20 minutes.
- Stir in balsamic vinegar and cook 1 minute more.
- Add pasta, beef broth, cream, thyme, and bring to a boil. Simmer until pasta is tender and liquid has absorbed about 12 minutes.
- Turn off heat and stir in cheese. Season to taste with salt and pepper. Enjoy!
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Credit to: 12tomatoes