By MARGARET DICKEY
Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
3 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sherry or dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon fresh chopped parsley
2 cups water
2 cups beef broth
1 tablespoon Worcestershire sauce
12 ounces uncooked linguine, broken in half
1 cup grated Parmesan cheese
1 cup grated Gruyere or Swiss cheese
Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
How to Make It
Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.