French Onion Pasta and the Weekly Menu

 Are you a French Onion Soup fan?  You are going to love this easy and delicious one-pot Pasta dish.  Caramelized Onions, Beef Broth, and Pasta cooked stove-top, covered with cheese, and given a brief moment under the broiler.  All the flavors you love in a filling pasta dish instead of a soup.

This is a perfect Meatless Monday meal.  So hearty that my carnivore husband didn't even miss the meat.  I used a box of pasta that was gifted to us at an artisanal pasta factory we visited in Italy this past September. 

Mulina Val d'Orcia is a small company that uses stone mills to grind organic ancient grains into pasta.  This shape is called Gigli.  You can read all about our trip to this factory in my Italy-Day 12 post.

The recipe I'm sharing is for two servings, but can easily be adapted for more. You will find the recipe below our Weekly Menu.

Tomorrow we are attending a show about The Edmund Fitzgerald as we remember all those who perished in Lake Superior on November 10, 1975.  We will be going out for dinner after the show, then to a wine tasting event afterward.

Sunday, Amy, Sharon, and I are going to the Detroit Fish House for a DIY wreath-making class.  The guys are meeting us there after our class for dinner.

Then, believe it or not, there is nothing on the schedule during the evening hours for the entire week, other than choir practice on Wednesday.

I'm ready for some quiet nights, curled up on the couch with a good book and a glass of wine.  Here is what I'm making for dinner before the curling, reading, and sipping.

Saturday

Out for dinner after the Edmund Fitzgerald Show

Sunday

Out for dinner after wreath-making

Meatless Monday

Xaver Suppe

Taco Tuesday

Easy Enchiladas (recipe redo)

Wok Wednesday

Ginger Shrimp Dumplings 

Thursday

Meatloaf (recipe redo)

Friday

Tuna Poke Bowl

Entrees, Pasta, Onions, Cheese, Meatless, Vegetarian

Entrees, Pasta

French/Italian Fusion

Yield: 4

Author: Wendy Klik

French Onion Pasta

 Are you a French Onion Soup fan? You are going to love this easy and delicious one-pot Pasta dish. Caramelized Onions, Beef Broth, and Pasta cooked stove-top, covered with cheese, and given a brief moment under the broiler. All the flavors you love in a filling pasta dish instead of a soup.

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Ingredients

• 1 T. olive oil
• 1 large Vidalia onion, sliced
• salt and pepper, to taste
• 3 cloves garlic, minced
• 1 t. dried thyme
• 1/3 c. dry white wine
• 8 oz. gigli or other short, thick pasta
• 1/4 c. grated parmesan cheese
• 2 T. butter
• 1/2 T. Dijon mustard
• pinch of sugar
• 1 t. Worcestershire sauce
• 1 c. shredded Gruyere cheese

Instructions

1. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until they are deep brown. Add a little water if the onions start to burn. Be patient when caramelizing the onions; it will take about 30 minutes or more.
2. Stir in the garlic and thyme. Add the wine and cook, scraping up any browned bits stuck to the bottom of the pan, until reduced by half.
3. Add 3 cups of water to the pan and bring to a boil. Add the pasta and cook, stirring often, until most of the water is absorbed and the pasta is al dente in a thick sauce.
4. Stir in the Parmesan cheese, butter, mustard, sugar, Worcestershire sauce, and salt and pepper, to taste, until butter and cheese are melted and all ingredients are incorporated.
5. Sprinkle with the Gruyere and place under a broiler until the Gruyere is bubbly and browned in spots.

Notes

Adapted from a recipe found in Bon Appetit.

Nutrition Facts

Calories

505

Fat (grams)

23 g

Sat. Fat (grams)

12 g

Carbs (grams)

52 g

Fiber (grams)

3 g

Net carbs

49 g

Sugar (grams)

6 g

Protein (grams)

20 g

Sodium (milligrams)

491 mg

Cholesterol (grams)

57 mg

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