Description
This elegant caramelized onion pasta is adapted from The New French Kitchen by Géraldine Leverd.
Ingredients
Scale
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 10 ounces sliced cremini mushrooms
- Fine sea salt + freshly ground black pepper
- 2 medium yellow onions, cut into 1/4-inch-thick half-moons
- 1 teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine (like sauvignon blanc or pinot grigio)
- 1 cup vegetable or mushroom broth
- 8 ounces (half a standard box) short pasta [I use mezzi rigatoni]
- 1/4 cup panko breadcrumbs
- Minced parsley, for serving (optional)
Instructions
- Heat 1 tablespoon oil in a large high-sided skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and pepper, and cook until golden, stirring occasionally, 8 to 10 minutes. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan, along with the onions, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper. Cover with a lid and cook until the onions are starting to collapse, about 5 minutes. Then uncover, reduce the heat to medium-low, and cook until the onions are soft and caramel brown, stirring occasionally, 18 to 20 minutes (do not let the onions get crispy or too dark).
- Meanwhile, bring a medium pot of water to a boil for the pasta.
- Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add 1/4 cup panko with a pinch of salt and stir to coat in oil. Toast, stirring frequently, until nicely browned, 3 to 5 minutes. Set aside.
- When the onions are ready, add 2 tablespoons balsamic and stir to deglaze the pan. Then add 1 tablespoon flour and stir to incorporate.
- Next, add 1/4 cup wine and cook for 1 minute to evaporate the alcohol. Finally, stir in 1 cup broth, bring to a simmer, and cook until the sauce thickens a bit, 2 to 3 minutes.
- Generously salt the pasta water and cook the pasta until just shy of al dente. Reserve 1/2 cup cloudy cooking water, then drain.
- Immediately add the hot pasta to the onion sauce over medium heat, along with 1/4 cup reserved water, the mushrooms, and lots of black pepper. Cook, stirring frequently, until pasta is al dente, 1 to 2 minutes; add more pasta water if needed.
- Serve immediately, sprinkled with panko and parsley.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 510
- Sodium: 755 mg
- Fat: 11.1 g
- Carbohydrates: 75 g
- Fiber: 6.8 g
- Protein: 16.1 g
