One Pot French Onion Pasta

  • 2 tbsp olive oil
  • 3 Vidalia onions, sliced
  • 4 garlic cloves, minced
  • 8 oz bella baby mushrooms, sliced
  • 1 tbsp fresh thyme
  • 1/2 cup dry white wine
  • 2 tbsp all purpose flour
  • 2 cups beef broth
  • 2 cups water
  • 16 oz linguine
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire
  • Salt and freshly ground black pepper to taste
  • Fresh thyme, Parmesan cheese and bread for serving if desired
  1. Spray large skillet or dutch oven with olive oil spray, warm over medium heat. Add the onions and olive oil. Stir well. Add salt and pepper. Cook, stirring frequently until caramelized. About 25-30 minutes.
  2. Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes.
  3. Add the wine to the pan and add the flour. Cook for another 2-3 minutes, until thickened.
  4. Pour in the beef stock, water and Worcestershire. Stir well.
  5. Bring to a boil then add in the pasta and cook for 8-10 minutes or until al dente. *Cook time may vary
  6. Remove from heat and stir in the red wine vinegar.
  7. Top with fresh thyme, Parmesan cheese if desired.