Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or olive oil (or combination)
- 3 large yellow onions, peeled, halved and cut into ¼-inch thick slices
- Kosher salt, to taste
- 8 ounces (225 grams) cremini mushrooms, wiped clean, trimmed and thinly sliced
- 4 cloves garlic, crushed or minced
- Freshly ground black pepper, to taste
- ½ teaspoon dried thyme
Liquids & Seasonings
- ½ cup white wine
- 2 tablespoons port or madeira wine
- 2 tablespoons all-purpose flour
- 4 cups beef broth or stock
- 1 cup water
- 1 teaspoon Worcestershire sauce
Pasta & Cheese
- 1 pound (455 grams) short pasta such as rigatoni, penne, rotini, fusilli, orecchiette, or shells
- ¼ cup (20 grams) finely grated Gruyère or Comté cheese (Parmigiano-Reggiano or Pecorino Romano can be used but will alter the flavor)
- Chopped chives for garnish (optional)
Instructions
- Caramelize the Onions: Heat a large Dutch oven or pot over medium heat and melt the butter. Add the sliced onions and a generous pinch of kosher salt, stirring to coat them evenly with the melted butter. Cover the pot and cook for 10 minutes until the onions are soft and translucent. Remove the lid and continue cooking over medium-low to medium heat, stirring occasionally to prevent sticking, for 30 to 45 minutes until the onions are deeply caramelized and golden brown.
- Cook Mushrooms and Garlic: Add the sliced cremini mushrooms and minced garlic to the caramelized onions. Season with salt, freshly ground black pepper, and dried thyme. Stir to combine and cook, stirring occasionally, until the mushrooms are softened and tender, about 5 minutes.
- Deglaze and Make Roux: Pour in the white wine and port wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds rich flavor to the sauce. Stir in the all-purpose flour, mixing well to form a smooth paste (roux), and cook for about 1 minute to remove the raw flour taste.
- Add Liquids and Season: Gradually whisk in the beef broth, water, and Worcestershire sauce, stirring continuously to prevent lumps. Increase heat to high and bring the mixture to a boil. Taste the broth and adjust salt and pepper seasoning; it should be slightly saltier to account for absorption into the pasta during cooking.
- Cook the Pasta: Add the short pasta to the boiling broth. Reduce heat to medium-low, cover the pot, and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 15 to 20 minutes depending on the pasta shape. Because the pasta is cooking in broth at a lower temperature, it often takes longer than the package directions.
- Finish with Cheese and Serve: Once the pasta is cooked, taste and adjust seasoning if needed. Stir in the finely grated Gruyère cheese, allowing it to melt into the sauce and slightly thicken it. Serve immediately, garnished with extra cheese and chopped chives if desired for a fresh touch.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution while caramelizing onions and cooking pasta.
- Choosing a hearty short pasta works best to hold the sauce — rigatoni or penne are excellent options.
- The caramelization step is key to developing deep, sweet onion flavor—don’t rush this process.
- Feel free to substitute beef broth with vegetable broth to make it lighter or vegetarian (omit Worcestershire for strict vegetarian).
- If you prefer a stronger cheese flavor, increase the Gruyère or use a mix with a sharper cheese, but this will change the classic French onion taste slightly.
- This dish is best served fresh, but leftovers can be stored covered in the refrigerator for up to 2 days and gently reheated with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
