Tastes Incredible — But It's Just ONIONS, PASTA and CHEESE?!

Описание: Welcome friends! Today we’re reinventing a rich, savoury pasta dish that draws inspiration from Pasta alla Genovese—but with a shortcut twist for busy weeknights. This caramelized onion pasta bake skips the meat and slow braising for something quicker, easier, and just as flavourful. Packed with golden onions, a touch of beef stock, white wine, Worcestershire sauce, mustard, Pecorino, and topped with gooey melted cheese and breadcrumbs—it’s like French onion soup meets cheesy baked pasta.

This isn't a traditional Genovese recipe—this is an onion pasta that’s inspired by that recipe. It's big on flavour without taking all day. Perfect for comfort food lovers, one-pot pasta fans, and anyone who thinks caramelized onions deserve to be the star of dinner. Plus, we talk about onion caramelization tips, why we skip baking soda, and how mustard transforms the flavour.

It’s cozy, rich, sweet, tangy, and deeply satisfying. If you're looking for a weekday-friendly baked pasta with gourmet flair, this is it!


ONE-POT FRENCH ONION PASTA Recipe
Ingredients:
45 mL (3 Tbsp) butter
5-6 large onions, sliced
2-3 shallots, sliced
Salt & pepper to taste
6 garlic cloves, finely chopped (optional)
20 mL (4 tsp) thyme, chopped
175mL (¾ cup) dry white wine
1.25L (5 cups) beef stock
500g (1 lb) bowtie, shells or other medium sized pasta
About 125 mL (½ cup) finely grated pecorino or Parmesan
15 mL (1 Tbsp) Dijon mustard
20 mL (2 tsp) Worcestershire sauce
About 125 mL (½ cup) finely grated Gruyère
Handful of mozzarella pieces
250 mL (1 cup) panko or bread crumbs



Method:
Melt butter in a large high-sided ovenproof skillet, add onions, season with salt and pepper, add a splash of white wine.
Cover and cook for a few minutes, then remove the cover and continue to cook until onions are deep mahogany and jammy.
Add garlic (optional), thyme and wine to pan and cook, stirring occasionally, until reduced by half.
Add stock and pasta and simmer, stirring often to prevent pasta from sticking to bottom of pan, until almost all of the liquid has been absorbed, and a thick sauce has formed.
Remove from heat and stir in pecorino, mustard, Worcestershire sauce.
Scatter Gruyère, mozzarella and panko overtop and broil until melted and golden brown in spots.


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