French Onion Skillet Pasta

Caramelized onions are one of those special ingredients that enhance almost everything they touch, from its signature soup to party dips to homemade bread. In this saucy one-pan pasta recipe, their deep umami flavor is accented by a complex sweetness that is amplified by mushrooms and a savory wine sauce. It’s a creative twist on a familiar favorite, that’s sure to win a spot in your weeknight dinner rotation.

2 tablespoons olive oil

3 yellow onions, thinly sliced

Kosher salt

4 garlic cloves, minced

1 tablespoon fresh thyme leaves, plus additional for garnish

8 ounces cremini mushrooms, sliced

2 tablespoons all purpose flour

1/2 cup dry white wine

2 cups beef broth

2 cups water

12 ounces dried orecchiette pasta (or other tubular shaped pasta)

1 tablespoon sherry vinegar

Freshly ground black pepper

Toasted breadcrumbs

Grated Parmesan cheese

Heat olive oil in a large skillet set over medium-low heat. When the oil is hot, add the onions and a generous pinch of salt. Cook, stirring frequently, until onions are deeply caramelized, about 25-30 minutes.

Increase heat to medium. Add the garlic, thyme leaves and mushrooms to the skillet. Cook until mushrooms begin to soften, about 3-4 minutes. Sprinkle flour evenly over the vegetables and stir for 1 minute. Add wine and simmer, stirring for another 1-2 minutes. Add the beef broth and water, and bring to a boil. Add pasta to the skillet, and cook for 8-10 minutes, until the pasta is al dente. Remove from heat, and stir in the sherry vinegar. Season to taste with additional salt and pepper.

Serve immediately, garnished with more fresh thyme leaves, toasted breadcrumbs and Parmesan cheese.