Serve immediately while warm and cheesy for the best flavor and texture!
This flavorful One Pot French Onion Pasta recipe is a twist on the classic French Onion Soup. Transitioning from a savory baked soup to a cozy and comforting pasta dish makes it a must-have recipe in your dinner playbook. Made with chickpea pasta, making it a gluten-free dinner masterpiece. Thanks to Kaileigh of @Supermomeats on Instagram who created this flavorful recipe using her Larder & Vine Braiser.
Why use the Larder & Vine Braiser?
Make every recipe taste even better by simply swapping out your old frying pans and pots for our 3.6 Qt Braiser or any piece from our Enameled Cast Iron Cookware Collection. You'll see the difference in quality once you get your hands on your own set.
Their heavy weight shows just how durable they are and speaks to their long-lasting lifespan. Sealed with 3 layers of enamel coating for a smooth, quality finish. When taken care of properly, your Braiser can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
5 minutes
30 minutes
6
One Pot Dinner
Recipe Ingredients
- 16 ounces chickpea pasta
- 2 tablespoons olive oil
- 3 onions, thinly sliced
- 2½ tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt + more to taste
- 1 cup cremini mushrooms, sliced
- 5 cups vegetable broth, or 4 cups vegetable broth + 1 cup water
- ½ cup dry white wine
- 1 cup gruyere cheese + more to top
Recipe Directions
1. Sauté the Onions
Heat a braiser or large pot over medium heat and add olive oil and the sliced onions.
2. Lightly Caramelize the Onions
Sauté the onions for about 12 minutes, stirring frequently, until they become very soft and start to turn golden brown. (Fully caramelized onions can take up to an hour, but here we’re just lightly caramelizing them for flavor.)
3. Add the Mushrooms and Seasonings
Add the balsamic vinegar, salt, thyme, and mushrooms to the pot. Continue to sauté for 3 to 4 minutes, or until the mushrooms begin to soften and release their juices.
4. Cook the Pasta
Add the uncooked pasta, vegetable broth, and white wine to the braiser. Cover and cook over medium heat for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta will absorb most of the liquid as it cooks.
5. Finish with Cheese
Turn off the heat and stir in the Gruyère cheese until melted and creamy. Taste and adjust seasoning with a bit more salt or Parmesan cheese, if desired.
6. Serve and Enjoy
Recipe Notes
Cooking:
1. If your pasta is soaking up the liquid too quickly and not yet al dente, add a little extra broth or water a little bit at a time.
2. Make sure to stir the onions often to ensure they don't burn or stick to the braiser.
Pasta: Banza chickpea linguine pasta was used in this recipe. You may use any pasta you'd like, just note that the cooking time and amount of liquid needed may vary.
Cheese: Gruyere cheese is used in this recipe and traditionally used for French Onion Soup, but you can substitute it with other options such as Fontina, Jarlsberg, Comte, or Aged Sharp Cheddar.
Storage: Store leftovers in an airtight container in the fridge for up to 3 or 4 days.
Reheating: When reheating, if recipe is dry, you may need to add some olive oil, vegetable broth, or cheese to make a creamy texture.
