One Pot French Onion Pasta with Truffle Burrata

Name: One Pot French Onion Pasta with Truffle Burrata
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American, Italian, French
Ingredients: 2 tbsp Butter; 2 tbsp Extra Virgin Olive Oil; 3 Yellow Onion (thinly sliced; more or less depending on size); Salt and Pepper (to taste); 8 oz Baby Bella Mushrooms (sliced); 4 cloves Garlic (minced); 1/4 cup Sherry; 1/2 cup White Wine; 10 sprigs Fresh Thyme (can tie together to easily discard later); 1 lb Rigatoni (can substitue with penne, farfelle, etc.); 5 cup Beef Broth (add more it aborbs before the pasta is cooked); 2 tsp Worcestershire Sauce; 1/2 cup Parmesan Cheese (freshly grated); 1/2 cup Heavy Cream; 8 oz Truffle Burrata (can use regular burrata as well)

7 steps

Prep:10minCook:1h 15min

This is a remixed version of one of my most popular recipes - One Pot French Onion Pasta! This one is extra induldgent with mushrooms, garlic, and truffle burrata.

Updated at: Fri, 22 Nov 2024 08:34:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories904.6 kcal (45%)

Total Fat38.5 g (55%)

Carbs99.7 g (38%)

Sugars12.4 g (14%)

Protein32.7 g (65%)

Sodium1926.4 mg (96%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspbutter

2 Tbspextra virgin olive oil

3Yellow Onion

thinly sliced, more or less depending on size

8 ozBaby Bella Mushrooms

¼ cupsherry

10 sprigsFresh Thyme

can tie together to easily discard later

1 lbRigatoni

can substitue with penne, farfelle, etc

5 cupBeef Broth

add more it aborbs before the pasta is cooked

2 tspworcestershire sauce

½ cupparmesan cheese

freshly grated

½ cupheavy cream

8 ozTruffle Burrata

can use regular burrata as well

Instructions

Step 1

Melt butter and olive oil in a large pot or dutch oven over medium heat. Thinly slice onion and add to dutch oven. Season with a generous pinch of salt. Stir then cover and cook for 5 minutes.

Step 2

Remove lid, turn heat to medium low, and cook for about 20-40 minutes until onions are very caramelized. Stir occasionally. The timing can depend on amount of onions and the heat level.

Step 3

Turn heat to medium. Once onions are caramelized, push the onions to one side of the pot. Add the mushrooms and cook for 3 minutes without touching. Stir to cook the other side of the mushrooms and add the minced garlic. Cook for another 2 minutes. Then stir to combine the mushrooms, garlic, and onions.

Step 4

Pour in sherry and wine. Deglaze by scraping up the brown bits at the bottom of the pan. Add sprigs of fresh thyme and season to taste with salt and pepper.

Step 5

Add uncooked rigatoni then pour in beef broth and Worcestershire Sauce. Bring to a boil and cook for about 15 minutes or until pasta is al dente. Stir occasionally so the pasta doesn't stick. Add additional broth if needed.

Step 6

Turn off heat. Discard thyme sprigs. Stir in freshly grated parmesan cheese and heavy cream until well combined. Season to taste with salt and pepper.

Step 7

Divide into bowls and serve immediatly with the truffle burrata.

View on Carol Bee Cooks

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