One Pot French Onion Pasta

Big fan - def tasted like French onion soup but with pasta.

Really good flavors. The onions took a very long time to caramelize. I had to add a bit extra beef stock so that the pasta cooked through without dehydrated. Delicious with the optional crispy herb breadcrumb topping cooked in butter.

Naturally sweet from roasting the onions. Good flavor. I skipped the vinegar and added Worcester sauce as other suggested. I also replaced all water with broth. Family approved. This will be our go-to mushroom pasta.

Subbed white wine vinegar, add a splash of Worcestershire sauce and 4oz of Gruyère cheese at the end. I would use half the flour if you like a thinner sauce, it was quite thick even before I added the cheese. I think 1 tbsp of flour is enough with the added starch from cooking the pasta in the sauce.

Ended up being quite sweet, but was better after we added a little salt, parsley, and a lot of Parmesan. I used mirin (rice wine vinegar) instead of sherry vinegar. Otherwise not too hard, after slicing all the onions, I had plenty of time to prep everything while they were caramelizing. Your house will smell like caramelized onions for days though (same as any French onion recipe)

Good! I cut the recipe in half. I used red wine vs white wine, fusilli noodles, and 1/4 tsp dried thyme vs fresh. Would make again. Very flavorful!