French Onion Soup Pasta
Hey Beleafers!
If you love the deep, savory flavors of French onion soup, then this pasta is about to become your new favorite comfort food. Meet French Onion Soup Pasta – it’s everything you love about the classic soup, but with a hearty pasta twist! We’re talking caramelized onions, fresh herbs, a hint of white wine, and a blend of gooey, melted cheeses that brings all the cozy vibes.
This dish is perfect for a chilly night or whenever you’re in the mood for something indulgent. With a savory broth that coats every bite of pasta, it’s warm, cheesy, and packed with the flavor of caramelized onions and herbs. Ready to dig into this cozy pasta? Let’s get cooking!
French Onion Soup Pasta Recipe
Ingredients:
Yellow onion (1 large, sliced into fine strips)
Unsalted organic butter (for caramelizing)
Fresh garlic (2 cloves, chopped)
Worcestershire sauce (1-2 tsp)
Poultry herb blend (rosemary, sage, thyme – a handful, fresh)
White cooking wine (1/4 cup)
Herbes de Provence (1 tsp)
Himalayan pink salt (to taste)
Umami mushroom seasoning (1-2 tsp)
Fire-roasted steak-cut portobello mushrooms (1 cup)
Dijon mustard (1 tsp)
Black peppercorn (freshly ground, to taste)
Vegetable stock (4 cups)
Egg noodles (1 pack)
Heavy cream (1/2 cup, for creaminess)
Asiago, Parmesan, Romano cheese blend (about 1/2 cup, grated)
Mozzarella, provolone, and Swiss cheese (for topping)
Fresh basil (for garnish)
Instructions:
1. Caramelize the Onions:
Start by melting a generous amount of unsalted butter in a large pan over medium heat. Add the finely sliced yellow onion and chopped garlic, stirring frequently to help them caramelize. Let the onions cook low and slow until they’re golden brown and full of sweet, rich flavor. This process takes time, but it’s so worth it!
2. Add the Flavor Boosters:
Once the onions are caramelized, add a splash of Worcestershire sauce, followed by the fresh poultry herb blend (rosemary, sage, and thyme), and the white cooking wine. Stir everything together to deglaze the pan and let those herbs infuse the dish. This combo brings in all the comforting, aromatic vibes of a classic French onion soup!
3. Season the Base:
Next, sprinkle in some Herbes de Provence, a dash of Himalayan pink salt, umami mushroom seasoning, and freshly ground black peppercorns. Add the fire-roasted portobello mushrooms and stir everything together. The mushrooms add a hearty texture and a deliciously smoky flavor that elevates the entire dish.
4. Add the Dijon and Broth:
Stir in a teaspoon of Dijon mustard for a subtle tang, then pour in the vegetable stock. This becomes the flavorful base that your egg noodles will cook in, soaking up all those rich, savory flavors.
5. Cook the Pasta:
Add the egg noodles directly to the pot with the broth, letting them cook until they’re tender and infused with all those French onion flavors. As the noodles cook, the broth will reduce, becoming thick and creamy as it melds with the onions and mushrooms.
6. Finish with Cream and Cheese:
Once the noodles are nearly done and the broth has mostly evaporated, stir in the heavy cream and grated Asiago, Parmesan, and Romano cheese blend. This step adds creaminess and a slight sharpness that mimics the flavor of melted Gruyère in French onion soup.
7. Top with Cheese and Melt:
After removing the herb stems, top your pasta with a mix of mozzarella, provolone, and Swiss cheese. Let the cheeses melt over the pasta until they’re bubbly and delicious. For a beautiful finish, sprinkle some fresh basil on top as a garnish.
Final Thoughts:
This French Onion Soup Pasta is a whole new take on a comforting classic. The creamy broth-soaked noodles, the rich caramelized onions, and that blend of melted cheeses create a dish that’s perfect for a cozy night in or whenever you want a little twist on your favorite soup!
Give this recipe a try, and if you make it, don’t forget to snap a pic and tag me – I love seeing your delicious creations! Bon appétit, Beleafers!
